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Clean Food - risk, cost and waste?


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#1 Zeeshan

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Posted 12 September 2018 - 06:13 AM

Food safety risks, costs, waste likely to increase in ‘clean’ era

By Dan Flynn  

Two veteran food science and human nutrition experts at Iowa State University are worried about food safety eroding and food waste piling up because of millennials’ demands for “clean food.” Individual choices food manufacturers are making to make “clean label” claims are having negative consequences when it comes to food safety, food waste and costs. Too many decisions to remove additives are being made for marketing reasons alone without considering whether they increase food safety risks.

 

https://www.foodsafe...e-in-clean-era/

 

 



#2 Brendan Triplett

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Posted 13 September 2018 - 01:46 AM

Zeeshan,

With the push formthenclean labels, the article talks about the health risks for a few key ingredients. Have you read anything that shows an uptick in medical conditions that can be drawn back to people focusing more on this food type?

Cheers!


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#3 Zeeshan

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Posted 13 September 2018 - 04:02 AM

Zeeshan,

With the push formthenclean labels, the article talks about the health risks for a few key ingredients. Have you read anything that shows an uptick in medical conditions that can be drawn back to people focusing more on this food type?

Cheers!

Nope!



#4 Scampi

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Posted 20 September 2018 - 12:45 PM

The food industry is ALWAYS governed by the changing wants/needs of the consumers and always will be

 

Food waste is not a new thing...............if manufacturers are suddenly finding sales of a particular type of product slipping they will find their warehouses jammed full of stuff no one wants

 

 

The millennials will be good for all of us when it comes to food production............who wants to eat additives you can't pronounce anyway?


Because we always have is never an appropriate response!


#5 Brendan Triplett

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Posted 20 September 2018 - 12:51 PM

This is a really interesting topic because I have noticed that wholesalers, and the public in general, are looking for more lead time than they used to.  I have an increasing amount of customers and stores that want the product fresh from the farm and will refuse product despite it still having a significant amount of time on it.  For us, the food waste is coming from product that ends up being trashed due to time rather than ingredients.  Does anyone else notice this?


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#6 Scampi

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Posted 20 September 2018 - 12:57 PM

This https://apeelsciences.com/ company has made a new product that will extend shelf on fresh produce without using a conventional chemical coating or having to wax fruits/veg

 

The science looks exciting.................we're hoping to try it here for our next season

 

 

The problem ultimately is centralization of food production...............we need to return to local small butcher shops bakeries  produce stands................just look at the implications in North Carolina that will take years to clean up from the lagoons needed to store waste from all the animals raised in a small area..................

 

 

No one knows how to feed themselves anymore

 

I was talking to someone who has an amazing backyard garden.................but doesn't know how to can any of it................so he donates to food banks, which is great.............but would be better if he could "put up" some of it to feed himself all winter long  (i realize i'm pushing for us all to lose our jobs here)  


Because we always have is never an appropriate response!


#7 pHruit

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Posted 20 September 2018 - 03:54 PM

This is a really interesting topic because I have noticed that wholesalers, and the public in general, are looking for more lead time than they used to.  I have an increasing amount of customers and stores that want the product fresh from the farm and will refuse product despite it still having a significant amount of time on it.  For us, the food waste is coming from product that ends up being trashed due to time rather than ingredients.  Does anyone else notice this?

 

Seeing a very similar trend here in the UK - end retailer wants perhaps 75+% of life on delivery, so their supplier wants the same for the component ingredients because the retailer expects this as a uniform approach, and so on down the chain. Even if we're supplying an ingredient with say 4 months left of original 6 month life, and it goes into a product that is made weekly and has a life of two weeks, it's being rejected for having "only" 66% of life (about 16x longer than the customer actually needs) because of some arbitrary limit set by the same retailers who are busy shouting about how much they're doing to reduce food waste. I cannot see how this is efficient or sensible!  :headhurts:



#8 Brendan Triplett

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Posted 20 September 2018 - 04:04 PM

pHfruit,

 

I am feeling your pain with this.  The recent trend is that other customers are hearing about the lead times that we are giving to these "special" customers and then they are trying to match their requirements because they feel that they are somehow getting substandard product.  The product doesn't get worse within its shelf life!


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