Does Your Risk Control Program Meet FSMA’s Demands?

By Food Safety Tech Staff

Identifying, prioritizing and managing supply chain risks is critical to maintaining FSMA compliance. Under the Preventive Controls rules, food companies must implement a hazard identification system for any known or foreseeable hazards. During an upcoming webinar, David Acheson, Ph.D. and Miles Thomas will discuss how data can help companies manage supply chain risk, methods for analyzing and prioritizing hazards, and mitigating risk to achieve FSMA compliance. They will also shine a spotlight on global trends in food safety and authenticity threats.

Learn more during the webinar, Don’t Get Blindsided by FSMA! April 27, 2017, 1 pm ET.

April 6, 2017

FDA Announces Waivers to FSMA Sanitary Transportation Rule

By Food Safety Tech Staff

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As of today, April 6, larger companies are expected to be compliant with the FSMA Sanitary Transportation rule. However, yesterday FDA announced its intention to waive the rule’s requirements in specific cases in which foods did not need to be protected from becoming unsafe. The FDA waivers apply to businesses that have transportation operations subject to State-Federal controls, including:

Businesses that have valid permits and inspected under the National Conference on Interstate Milk Shipments’ Grade “A” Milk Safety Program, only when transporting Grade “A” milk and milk products.
Food establishments that are authorized to operate when engaged as receivers; shippers and carriers in operations in which food is delivered directly to customers; other locations the establishment or its affiliates operate that serve or sell food directly to consumers.
Businesses that transport molluscan shellfish that are certified and inspected under the requirements established by the Interstate Shellfish Sanitation Conference’s (ISSC) National Shellfish Sanitation Program (NSSP) and that transport the shellfish in vehicles permitted under ISSC authority.

April 3, 2017

Smaller Food Companies Gaining Competitive Edge

By Maria Fontanazza

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A recent survey gauged the revenue growth of the top 25 large food companies at just 1.8% versus small and mid-size food companies, which grew at an estimated 11-15% since 2012. Changing consumer preferences for healthier food, non-GMP, organic, gluten free, and fresh foods are presenting an opportunity for smaller companies, which have the ability to react faster and capitalize on consumer demands. In a Q&A with Food Safety Tech, Randy Burt, partner with A.T. Kearney, explains how consumer influence is changing the food landscape and impacting food safety.

Food Safety Tech: Are consumers favoring small and mid-size food companies over large food companies? If so, why? What factors come into play?

Randy Burt: Small and mid-size food companies are winning against larger food companies primarily due to their flexibility and innovation capabilities, according to A.T. Kearney’s recent report “Is Big Food in Trouble”. Consumer demands have changed and smaller companies have been much faster at offering products that align with where the consumer is today and is headed in the future. Specifically, consumers demand more products that are free-from artificial ingredients/natural, fresh, local, offer, transparency in production practices and novel tastes and textures. Companies able to hit key elements of those characteristics and communicating an authentic brand story are experiencing tremendous growth.

The start-up, fail-fast mentality embraced by many smaller firms allows them to test and refine products quickly without the set of formal, and time consuming, new product development processes typically required by large CPGs. Many small companies are introducing products to service a consumer need; those that resonate with modern consumer values are winning in the marketplace. (Note that many small players are failing as well, but there are way more products being launched by food start-ups than there used to be.)

FST: What new pressures do companies face from consumers? How does this impact a company’s tactics in food safety?

Burt: Consumers today expect to know not just how their food tastes but also where it came from and how it was produced. More and more, consumers expect food companies to source food sustainably and treat labor fairly and animals humanely, while eliminating certain fertilizers, pesticides and artificial ingredients.

Food companies have and must continue to develop new food safety protocols and processes to address the changes in production required to meet these consumer expectations.

FST: Is FSMA having an effect on how larger food companies are approaching business decisions mentioned in the report (i.e., acquisitions of small companies, looking at emerging brands)?

Burt: FSMA is having a broad impact on the industry and the impact is probably felt more by the smaller start-ups than the larger firms. It is an issue that is almost inversely related to the innovation challenge the larger firms face.

Larger firms generally are better positioned to comply with FMSA. The burden of FSMA is felt more heavily by smaller firms as they have food safety processes and protocols that are less mature as compared to larger organizations.

As larger food manufacturers evaluate acquisitions of smaller players, gaps relative to FSMA certainly are a factor due to the potential cost and liability issues, but we have not seen FSMA consistently be a major barrier to acquisitions, just an important piece of the overall set of considerations.

Burt will be speaking during the opening keynote address of this year’s GMA Science Forum on Wednesday, April 19 in Washington, D.C.

April 1, 2017

Mamma Mia, Will Test Tube Meatballs Become Latest Craze?

By Food Safety Tech Staff

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It’s potentially a sustainable, safer, cruelty-free solution to meat consumption: Meat manufactured in the lab, grown from animal cells. Memphis Meats, which is taking this environmentally friendly approach to meat production, caught the public’s attention when it revealed its sustainable meatball, made from beef cells.

Now the company has launched what it is calling the world’s first clean poultry in the form of chicken and duck, both of which have been produced from poultry cells.

“We really believe this is a significant technological leap for humanity, and an incredible business opportunity—to transform a giant global industry while contributing to solving some of the most urgent sustainability issues of our time,” said Memphis Meats CEO Uma Valeti, M.D. in a press release.

Memphis Meats states that it uses a multi-animal platform to produce many types of meat. It can also tweak the taste, texture and nutrition profile of the products. The company plans to make its products available to consumers in 2021.

Find the fake news: This article is part of the Food Safety Tech April Fool’s edition. Vote on whether or not this is fake news by taking our poll, which will appear on our homepage on April Fool’s Day.

March 31, 2017

Meat Scandal in Brazil Expands to Exotic Products

By Food Safety Tech Staff

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–Update– Did you guess that this article was the fake news? If so, congratulations! Happy April Fool’s Day.

Now notoriously known as “Operation Weak Flesh”, the Brazilian meat scandal has caused concern across the global. Brazil is the world’s largest exporter of red meat, and several countries have banned imports from the country, following the allegations that Brazilian meat processors have been selling rotten meat and poultry.

In the latest twist, a few exotic meats have also been implicated in the scandal. Delicacies that include penguin meat, smoked puffin and barbequed turtle are reportedly among the new items inspectors added to their list of products unfit for human consumption.

The USDA currently does not allow for the import of penguin, puffin or turtle meat, and thus U.S. consumers do not need to be concerned.

March 29, 2017

Edible Bugs Gain Awareness As Meat Alternative

By Food Safety Tech Staff

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More than two billion people globally eat insects regularly. And whether used in drinks, snacks, sweet treats or enjoyed whole, edible insects and getting more exposure to consumers. This growing awareness will help the global market for edible bugs experience a 6.1% CAGR, to hit nearly $723 million by 2024, according to Persistence Market Research. Orthopteras and tree bugs are expected to contribute more revenue to the market versus other insect types.

Key growth drivers for insect-based products include:
Low production costs compared to chicken, beef and pork.
Use as a substitute for egg and dairy proteins
High nutritional quotient compared to milk
Low food safety risks

However, there are also several obstacles to market growth, including:

Inadequate networking and distribution channels
In some regions, negative perception about insect consumption
Lack of legal framework

Consumers can enjoy edible insects fried, steamed, raw or barbequed. There has also been a rise in the online sale of cricket protein bars and chocolate chip cookies made with cricket flour.

March 17, 2017

Handheld Reader Detects Freshness of Seafood

By Food Safety Tech Staff

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How fresh is “fresh”? This is a question that is asked throughout the supply chain as it pertains to seafood. Determining the quality and freshness of seafood has long been an issue in the industry. A handheld screening and data collection device developed by Seafood Analytics uses electrical currents to generate the cellular quality of seafood products.

The CQR device measures how much the cells inside a fish species change over time. Real-time measurements can be taken in different conditions, from catch to freezing, or from catch to consumption. The device can be used throughout the supply chain, including by grocery chains, foodservice distributors, and harvesters and processors. By enabling users to evaluate the quality and freshness of seafood, the CQR device also helps reduce shrink loss, manage inventory, determine inbound supplier selection and set pricing based on quality.

A food company’s supply chain can be the weakest link in their food safety program. Learn more about how to protect your supply chain at the Food Safety Supply Chain conference | June 5–6, 2017 | Rockville, MDSeafood Analytics is currently developing a Certified Quality Seafood certification that would allow suppliers to promote their seafood. Seafood buyers would be able to locate suppliers that sell high quality seafood that has been measured by the CQR device, and seafood sellers would be able to certify their products through this certification program.

March 10, 2017

The 2017 Dirty Dozen List Unveiled: How Contaminated Is Produce?

By Food Safety Tech Staff

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Every year the Environmental Working Group (EWG) releases its “Dirty Dozen”, a list of 12 produce items that contain the highest loads of pesticide residues. This year the organization analyzed tests conducted by the USDA, finding that nearly 70% of samples of 48 types of produce were contaminated with one or more pesticide residues, which remained even after the produce were washed (and peeled, in some instances). 178 pesticides and pesticide breakdown products were found on the samples that the USDA researchers analyzed.

“New federal data shows that conventionally grown spinach has more pesticide residues by weight than all other produce tested, with three-fourths of samples tested contaminated with a neurotoxic bug killer that is banned from use on food crops in Europe.” – EWG

For the following items that made this year’s list, EWG recommends always buying organic. Each food tested positive for several different pesticide residues, along with having higher concentrations of pesticides compared to other produce.

Strawberries
Spinach
Nectarines
Apples
Peaches
Pears
Cherries
Grapes
Celery
Tomatoes
Sweet bell peppers
Potatoes

EWG also released a Clean 15 list, produce that was found to have “relatively few” pesticides and a low concentration of residue.

However, there are groups that dispute EWG’s list, because the ranking of produce has been found to have a negative effect on the consumption of produce, whether conventional or organic, especially among low-income consumers. “EWG’s list has been discredited by scientists, it is not based upon risk and has now been shown to potentially discourage consumption of healthy and safe organic and conventional fruits and vegetables,” said Teresa Thorne, Executive Director of the Alliance for Food and Farming (AFF) in a press release. She referred to analysis conducted by a toxicologist with the University of California’s Personal Chemical Exposure Program, which found that a child could eat excessive amounts of produce daily without any negative consequences from the pesticide residues. “For strawberries, a child could eat 181 servings or 1,448 strawberries in a day and still not have any effects from pesticide residues,” Thorne said. AFF also lists some of the regulations regarding pesticide use [http://safefruitsandveggies.com/regulations/organic] on its website.

March 8, 2017

Latest Count: 16 Ill, 8 Hospitalized in E. Coli Outbreak Linked to SoyNut Butter

By Food Safety Tech Staff

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According to the latest numbers from the CDC, 16 people have been infected with E. coli O157:H7 after reportedly consuming I.M. Healthy brand SoyNut Butter. 14 of the 16 people infected in the multi-state outbreak are younger than 18 years old; 8 people have been hospitalized, five of which developed hemolytic uremic syndrome; and no deaths have been reported.

Yesterday The SoyNut Butter Co. expanded its recall to all varieties I.M Healthy Soynut Butters and Healthy Granola products.

“Epidemiologic evidence indicates that I.M. Healthy brand SoyNut Butter is a likely source of this outbreak. I.M. Healthy brand SoyNut Butter may be contaminated with E. coli O157:H7 and could make people sick.” – CDC

Illnesses began on January 4, 2017 and continued to February 21, 2017. The CDC notes that it can take two to three weeks for a person to become ill, thus any illnesses that occurred after February 13 may not be reported yet. The center is advising consumers to throw out all of the recalled products and that childcare centers, schools and institutions refrain from serving these products.

March 6, 2017

GFSI 2017: Working for International Partnerships and Global Harmonization

By Food Safety Tech Staff

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There were several common threads during last week’s GFSI conference—collaboration to build stronger and more transparent food safety systems, international partnerships, and a global supply chain. This year’s event saw a record-breaking turnout, with nearly 1200 industry professionals from 54 countries in attendance.

For the first time, GFSI entered into a public-private partnership with the Mexican National Service of Health, Food safety and Agro-Food Quality (SENASICA) that will help the entities to reach the goal of continuous improvement in food safety management systems. GFSI and SENASICA will sign a letter of intent this week in Mexico City. The partnership will focus on enabling private schemes to act under Mexican regulation (in addition to the Certification of the official scheme) to increase the amount of officially certified products. The two entities will also work together to enhance Mexico’s Global Markets Programme. The hope is that the partnership will be a model for other countries and will promote the adoption of third-party certification that facilitates the harmonization of food safety systems and global requirements.

Other highlights included a G30 summit held by 30 countries to talk about food safety and international harmonization; the work between GFSI and Certification Programme Owners to improve auditor performance; and the first GFSI award, which went to Champion Petfoods.

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