New microbial and chemical risks come with the greater incorporation of plant-based raw materials into human diets and the introduction of reusable packaging
One of the main messages in the green transition is that all of us, especially in the western, industrialized part of the world, need to modify our diets and eat less meat. From a carbon footprint perspective, this is a valid goal; however, it is important to remember that increasing the consumption of plant-based material can have detrimental effects that both food producers and consumers should consider carefully.
Microbial risks introduced with plant-based raw materials are generally limited to concerns regarding spores, molds, and the availability of additional, easily digestible sugars on which certain bacteria can thrive. These added microbial risks usually can be mitigated by adjusting recipes or process parameters—an exercise well known to the food industry, although some of the predictive tools may need to be adapted. The hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex and may be less familiar to both consumers and producers. Finally, introducing reusable packaging may come with its own set of issues.