The food market has transformed significantly in recent years, from the year-round availability of fresh produce to emerging niche products like cell-grown meats, to online food ordering and delivery services. Consumers have not only created higher demand for alternative food options but can now directly engage with food manufacturers.
All of this is well and good, but when you peel back the layers, there can be many hidden food safety risks that come with innovation.
Join TAG’s Senior Advisor, Dr. Ruth Petran, as she maps out considerations of these food manufacturing and processing trends that may pose higher food safety risks, what HACCP and FSMA requirements should be closely followed, and how regulators are considering these to determine future compliance requirements.
