New microbial and chemical risks come with the greater incorporation of plant-based raw materials into human diets and the introduction of reusable packaging
The added microbial risks that come with eating more plant-based foods can usually be mitigated by adjusting recipes or process parameters, although hazard considerations regarding the chemical safety of a diet richer in plant-based materials is more complex. Also, introducing reusable packaging may come with its own set of issues.
The Food and Agriculture Organization of the United Nations (FAO) has published a foresight technical report of the food safety considerations of three novel food sources and production systems: 3D food printing, plant-based foods, new applications of precision fermentation.
The Canadian Food Inspection Agency (CFIA) recently published a guidance that clarifies the definition of and regulatory requirements for simulated meat and poultry products.
With a draft legislation recently introduced to the European Commission, Italy is seeking to prohibit the production and marketing of cell-based meat, as well as the sale of plant-based proteins labeled as meat.
Traditional dairy processors have begun to develop various milk alternatives alongside their standard product lines to adapt to shifting consumer demand. To effectively analyze and test traditional product lines while overcoming the difficulties of testing novel plant-based milk, they must have access to adaptable instruments and accommodate specific food safety concerns.
A recent UK-based report from the Chartered Trading Standards Institute (CTSI) warns that the lack of a legal definition for vegan food is potentially putting people with allergies at risk, as well as causing confusion for consumers and businesses.
A consortium of public and private industry and academic partners is carrying out a multi-year research project aimed at investigating the potential food safety and quality risks of microbial contaminants in novel plant-based food products.
Milk alternatives contain more ingredients than just water and nuts or seeds—from different fortifications with vitamins and nutrients to some types of additives. As these alternatives exhibit different sensory characteristics, stability, and nutritional composition compared to animal milk, this article reviews popular types of alternative milk and provides an overview of their related safety concerns.
The IFT FIRST event offered several key takeaways impacting food safety, from topics and issues surrounding supply chain disruption and innovation to data standards and contaminants.