Throughout history, humans have relentlessly shown a talent for challenging the status quo and dreaming up new uses for old resources.
The 21st century—in just 20 years—has given us a wealth of new wonders, such as rainbow bagels, gold flake pizza, and charcoal ice cream. And the trend doesn’t appear to be slowing down. If anything, it’s accelerating.
New product renaissance
But this “new product renaissance” isn’t without risks. And it doesn’t matter if the ingredients are new or if brands blend them in a novel way. When it comes to food and beverages, safety remains paramount. Risks inherent in the production process, the absence of proven test methods, or ineffective supply chain controls all threaten product safety.
Suppose you play a part in the supply chain for novel ingredients or finished goods. If so, you must take extra care in conducting novel ingredient evaluations because you can’t rely on historical knowledge and experience to identify every risk while implementing the necessary controls.
On-demand risk assessment
Join Dr. Steven Gendel on-demand, where he brings 30 years of experience helping the food industry and regulators ensure food safety. He’ll offer insight into the best approaches to risk assessment for novel ingredients. Then, he will show you how to take it a step further in using these assessments to develop the most effective controls. Look at the entire process, from sourcing to manufacturing to distribution.
Watch & learn:
In this on-demand webinar, you’ll discover:
- The divergent origins of food novels, from ingredients to the production process.
- Various novels that involve protein, or protein-derived, ingredients.
- Best practices for risk assessment stages and the associated safety risks, from production to controls to prevent cross-contamination and less-effective supply chain controls.
- How to best approach risk assessment for novel ingredients and use effective implement evaluations to develop appropriate controls.