All posts by Jil Croquet
Last December, the new E.U. n°1169/2011 regulation, commonly referred to as INCO (Information to Consumers), was put in place to enhance food labeling. The regulation has already led to significant changes in what consumers know about the food they buy.
Being in compliance with regulation is essential for companies. As the regulatory volume increases considerably, food industries, food service and retailers must manage and follow efficiently data and documentation attached to products from R&D to the shelves through production, marketing, quality etc.
In the food industry, chemicals are routinely used to sanitize and disinfect product contact surfaces. These chemicals provide a necessary and required step to ensure that the foods produced and consumed are as free as possible from microorganisms that can cause foodborne illness.
A color additive is any dye, pigment or substance which when added or applied to a food or beverage is able of imparting color.
FDA is responsible for regulating all color additives to ensure that foods containing color additives are safe to eat or drink, contain only approved ingredients and are accurately labeled.
The Food Safety Modernization Act (FSMA) was signed on January 4, 2011. Some requirements are already in place but it globally seems to take more time than expected to implement the whole regulation due to FDA budget constraints. Once fully applied, it will radically change how most food and beverage companies do business.
According to an Aberdeen Group survey, the top five pressures driving the FMCG companies are:
- demand for complete new product type
- demand for “green” or “clean” products
- first to market
- compliance with regulation
- low cost
volume of companies evaluating the issue as important while developing new
products, in %
The Food Safety Modernization Act (FSMA) was signed on January 4, 2011. Some requirements are already in place but it globally seems to take more time than expected to implement the whole regulation due to FDA budget shortage. Once fully applied, it will radically change how most food and beverage companies do business.
While insects are a source of dietary protein for roughly 30% of the population worldwide, insects have a far smaller household penetration in the US and Europe.
Scandals about traditional protein sources (meat replacement, eggs issues, recalls etc.), population growth and food shortages ask the question of introducing a cheaper and more sustainable protein source in our meals such as insects. Over 1,000 species of edible insects currently exist. The most common ones include water beetles, wasps and larvae. Ana Christina Day, Founder & CEO of 4ento said, “It only takes 1 litre of water to produce 1 kilo of crickets, in comparison to 22,000 litres of water to produce 1 kilo of beef”.