Food manufacturing is an ever-evolving area, constantly changing to delight consumers. From plant-based foods, clean labeling, and dairy-free milk to cage-free eggs and even egg-free "eggs," grocery shelves and entire grocery businesses are rapidly changing to meet consumer demands. Alternatives to meat, poultry, eggs, milk, and many other food types are rapidly emerging as massive opportunities, while traditional channels exert new challenges to conventional methods. The frozen food segment alone is expected to reach a value of $504.4 billion by 2030,1 while plant-based foods are expected to be valued at $162 billion in the next decade.2
All of this is exciting news for food innovators searching for new ways to do business. Most innovation journeys begin with the product in mind. However, extending the life of a marketable food product requires business risk management that includes taking action to reduce product loss, mitigating risk to consumers, and securing sourcing. Much of this is dependent on adhering to known methods for producing food safely, efficiently, and hygienically. Thus, the backbone of innovation relies on what some call the "underbelly" of the industry: sanitation. But how much does our industry really know about sanitation as a whole?