D. MCINTYRE (1)
(1) Cargill, Inc., Wayzata, MN, U.S.A.
2013 AACCI Annual Meeting
http://dx.doi.org/10.1094/CPLEX-2013-1226-33W
Customers expect to be provided with safe food ingredients, supplements, product prototypes and applications. This cannot be done as an afterthought because it may then result in uncovering a safety concern that would necessitate a complete reworking of the concept. The most efficient and logical way to create a safe product is to design safety into the product as it is being developed. Just as one would design and develop a product's flavor and functionality, formulations and processes must be designed and developed to ensure product safety. A systematic approach using formalized food safety programs and practices must be followed in order to produce a finished product that is safe. Key components of a Product Development Food Safety program include implementation of prerequisite programs, as well as using a HACCP approach to understand the potential hazards and concerns of the product being developed. Cargill Research & Development has also implemented an internal online review and approval system for prototypes prepared in their global R&D Centers. Prototypes are reviewed for any food safety concerns and approved prior to sending the prototype to customers, using the prototype in sensory evaluations or providing the prototype to consumers at trade shows. When developing prototypes for consumption, food safety considerations must be viewed as important as any of the other steps in the Product Development process.
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