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Food Safety In-Depth Focus 2019

Posted: 11 February 2019 | | No comments yet

Quincy Lissaur of not-for-profit organisation SSAFE explains why food safety should never be an after-thought in food business mergers and acquisitions. Navneeta Kaul and Paula Hock look at recent technologies to extend food shelf life, without compromising on quality or flavour.











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This content is provided to you for free thanks to the kind support of our sponsors: Knauer, Premier Analytical Services, SOLUS Scientific, UPScience

  • Playing it safe in mergers & acquisitions
    Failure to anticipate the food safety risks that can arise when acquiring companies – especially less mature ones – has led to production stoppages, product downgrades, dramatically higher costs, and severe reputational damage. Quincy Lissaur of not-for-profit organisation SSAFE explains why food safety should never be an after-thought for anyone taking on a food business.
  • Shelf life extended: far from an impossible dream
    As consumers become more health-conscious and the demand for ‘clean-label’ ingredients continues to rise, the food industry is racing to come up with novel technologies to make food safe from spoilage for longer time frames without compromising the quality or flavour of that food. Paula Hock and Navneeta Kaul look at recent developments.

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