A bright future in store for the food safety lab
In this application note, bioMérieux discuss the revolutions happening in food safety laboratories and the exciting changes ahead.
The consumer mindset has changed about food. Tastier, healthier, simpler: the way we think about food is changing. From farmers and producers, to retailers and consumers, a growing chorus of voices is calling for a different food system. In the course of just one generation, organic ingredients, raw veggies and exotic flavors have replaced highly processed mixes, fast food and sugary drinks. Movers and shakers like chef Alice Waters, former FLOTUS Michelle Obama or TV-star Gordon Ramsey have popularised a refreshing way of eating simple food. But let not the apparent simplicity of locally sourced produce fool us. Every day, the food supply chain is getting more complex, more globalised and more sophisticated. In the US alone, between 10 and 15 percent of all food consumed is imported. According to the US. Government Accountability Office (GAO), imports account for nearly two-thirds of the fruits and vegetables and 80 percent of seafood eaten domestically.
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