New products go through a seemingly straightforward yet challenging product development process from benchtop to pilot testing to final commercial launch, with a lot of moving parts. Also, innovative products, new processing technologies, complex government regulations, and consumer demand for products free of preservatives and chemicals have made developing new products increasingly challenging from a food safety perspective. Although food safety is an integral part of the process, it is often overlooked in these initial developmental stages due several reasons, including the lack of food safety understanding among product development scientists, a disconnect between product development and quality assurance departments, ambiguity in regulations regarding new ingredients, etc. This article discusses the unique challenges faced by food scientists and manufactures in product development, touching on the food safety and quality challenges during upscaling from initial concept to full production, how risks are managed, and how decisions are made for new ingredient selection, formulation, and new processes.
The rapid rise of plant-based meat alternatives means that knowledge of the food safety risks of these products is still limited. In particular, microbial growth and inactivation kinetics is not well understood. Additionally, consumers face a learning curve in understanding how to safely handle plant-based meat alternatives.
A recent study evaluated the effect of brine pH, salt level, storage temperature, and use of hydrogen peroxide to kill Listeria monocytogenes and Staphylococcus aureus, salt-tolerant pathogens known to contaminate cheese brine.
A recent study has shown the potential of a bacteriophage cocktail for controlling nontyphoidal Salmonella enterica on chicken, while also emphasizing that, because phage efficacy is dependent on many variables, validating treatments for relevant application conditions is key.
With each passing year, new and emerging technologies and techniques that have promise for advancing food safety are developed and validated. This article summarizes the top food safety innovations of 2023, based on audience interest.
Key Technology recently introduced RemoteMD® 2.0 remote support service for their optical sorting systems, enabling Key service technicians to securely connect to a customer’s sorter for real-time remote monitoring and technical support.
ColloidTek’s Collo Analyzer is a new method for real-time liquid process quality monitoring. Based on EMF sensors and machine learning, the technology detects various contaminants and identifies potential risks in liquid processing with a single real-time measurement and instant, inline analysis.
Live: March 28, 2024 at 2:00 pm EDT: In this webinar, technical experts will explain what a system breach is, how to manage and reduce system breaches, and how to design breaches out of a system to help prevent pathogen contamination in dry and low-moisture environments.