Change of main ingredients and the impact on food products
Despite the fact that today one of the most common trends is to prefer a more traditional, territorial and short-chain consumption, it is however clear that the agri-food sector, like others, is strongly globalized especially for the supply of some main raw materials, as well as energy.
The current situation is creating serious supply problems for agri-food and livestock companies. These are mainly wheat, corn, soy, sunflower oil, all very important ingredients for food production.
Consequences?
Agri-food industries are forced to consider alternative solutions when changing the main ingredients and modifying formulations and recipes of their products.
This involves many aspects to consider:
- The choice of the ingredient to be replaced, which must have chemical-physical, and technological characteristics as similar as possible to the one normally used.
- Evaluate the authenticity of the ingredient in order to prevent possible frauds.
- Shelf-life and sensory profile: evaluate the impact that the change of ingredient has on the finished product in terms of safety, quality and acceptability.
- Label definition (in the specific case of Sunflower Oil, given the emergency situation, for example the Italian Ministry of Economic Development has issued exceptional temporary measures – https://www.mise.gov.it/images/stories/normativa/Nota_olio_di_girasole_11032022.pdf)
The solutions of Mérieux NutriSciences?
Services for authenticity of raw materials and prevention of food fraud
The control of raw materials and finished products authenticity is the main key to prevent food fraud and safeguard the brand in an effective way. Depending on the raw material and finished products involved , our experts are able to define the most suitable approach by setting up dedicated projects that may include risk assessment and specific analytical plan. The management of food authenticity and food fraud prevention service also includes an evaluation of the results obtained and a specific final report.
Mérieux NutriSciences also supports companies in fraud risk assessment through an online tool that can monitor fraud and food safety alerts in real time.
Shelf-life studies and sensory analysis
Product changes could affect its shelf-life in terms of safety, stability and acceptability. Our experts in shelf-life, packaging and sensory studies aim to support food companies in identifying the product with the best possible performance.
Definition of a product label
Food labeling must comply with the requirements of the regulations of the countries where the product is marketed. The Expert Services division of Mérieux NutriSciences offers regulatory consultancy and assistance in defining the labeling of new or existing products in accordance with the legal requirements of the target market.
Despite the fact that today one of the most common trends is to prefer a more traditional, territorial and short-chain consumption, it is however clear that the agri-food sector, like others, is strongly globalized especially for the supply of some main raw materials, as well as energy.
The current situation is creating serious supply problems for agri-food and livestock companies. These are mainly wheat, corn, soy, sunflower oil, all very important ingredients for food production.
