Managing food safety is becoming increasingly complex. Products and raw materials originate from all over the world. The focus on new proteins is resulting in all kinds of new products. Consumers want products with a clean label and fewer additives. Production processes are changing, and so are consumption patterns: we are eating more raw vegetables, composite salads, ready-made meals and new plant-based products. This complexity brings new risks and dangers, but which ones? Three important 'emerging food safety risks' to anticipate are: fraud, microbial contamination of plant-based ingredients and micro-plastics in food.
Also in this issue:
Interview Maurits Steverink: Modernise education
For safe food; against all micro-organisms
An invisible enemy: Biofilm, a time bomb
Anticipating unknown hazards in food safety
Customised disinfection solutions
Growth potential of Vleems with new packaging line
How to manage the complexity of cleaning?
Maasland Vleeswaren achieves digital success with Fobis
Flowpack for meat contributes to sustainability
Keurslager van der Meer expands with new smoke cabinet
At Hems, doors are part of development
Expert in Food Automation - delaware
Safe by design, digital tool for food safety assurance
Source: ©Vakblad Voedingsindustrie
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