Consumers in the developed world expect that food purchased at retail and foodservice establishments is safe for consumption, and consumer research over the past two decades indicates that food safety is one of the most important food attributes for the consuming public. According to the International Food Information Council's 2021 Food and Health Survey, more than half of Americans consider foodborne illness a top food safety concern, and 26 percent say it represents their number-one issue of concern.1
During the past several decades, plant-based foods have moved from their position as "fringe" in the minds of many consumers to mainstream on store shelves and menus. Although small companies new to market sometimes enjoyed a level of forgiveness, plant-based protein's more mainstream position means that expectations will increase. As production expands to match demand, the industry must emerge from its "learning curve" as a mature industry with a strong sense of food safety purpose that matches that of other food industry segments. Proactively aligning knowledge and practices, as well as setting industry standards, is essential as the industry enters its next phase of maturity and sustains customer and consumer trust in these products. This is particularly critical given the "better food halo" often associated with these products, which can lead consumers to be less vigilant in their own safe handling and preparation practices for plant-based foods.