Can new antimicrobial ingredients really make a difference in the safety of refrigerated foods?
An objective, science-based evaluation process must establish that functional components are safe at their projected use levels.
Formulating “safety,” or microbial inhibitors, into the product can be considered step one as part of the company’s multi-hurdle approach to process control.
The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.
Adulteration of pure honey with synthetic honey has become much more prevalent in recent years.
Most recorded foodborne outbreaks are caused by raw and unprocessed or minimally processed foods.
FDA lists new color additives that have been shown to be safe for their intended uses in the Code of Federal Regulations, conducts certification programs and monitors product labeling.
There is a wide variety of potentially detrimental compounds and quality issues that must be supported by comprehensive analysis programs for food safety.
One of the fastest growing product categories in the food industry is the “nutraceuticals” or “functional foods” market.
Doug Willrett of Rhodia Food discusses the growing trend toward developing antimicrobial ingredients for the food industry.
The ingredient supplier of choice must meet several criteria as dictated by the product development, quality assurance, manufacturing, sales and marketing departments.
All food industries, including those involved with spices and botanical ingredients, face challenges in providing safe products to consumers.