Tentamus Group’s Post

The European Union has published guidance documents on food hygiene regulations for cell-cultivated meat and edible insects, marking a significant milestone in establishing clarity and regulatory frameworks for these emerging food technologies. These guidelines offer producers a roadmap to navigate existing hygiene standards, ensuring consumer safety and market access. This development represents a major step forward for the novel foods category in Europe. For more details: https://lnkd.in/ewC4kn4w Read the full guidance document here: https://lnkd.in/exRTXBEm #EU #EFSA #NovelFoods #Foodhygiene

🌾𝐐𝐮𝐚𝐥𝐢𝐭𝐲 𝐨𝐟 𝐟𝐨𝐨𝐝 𝐬𝐮𝐩𝐩𝐥𝐞𝐦𝐞𝐧𝐭𝐬 - 𝐄𝐮𝐫𝐨𝐩𝐞 💊 When it comes to the quality of food supplements, the first text to consider is Regulation (EC) No. 178/2002, which lays down the general principles and requirements of food law. It defines the principles for guaranteeing food safety in the Union, from primary production to sale (from “farm to fork”) and in all food sectors, at all stages of production, processing and distribution. You can read our full free article regarding this topic by clicking here : https://lnkd.in/ecMf-QGV #FoodSupplements #QualityControl #Regulations #HACCP #Contaminants #GeneralFoodLaw

Draft amendment on food safety criteria for 𝘓𝘪𝘴𝘵𝘦𝘳𝘪𝘢 𝘮𝘰𝘯𝘰𝘤𝘺𝘵𝘰𝘨𝘦𝘯𝘦𝘴 under Regulation 2073/2005 – please provide your feedback The European Commission has published a draft amendment to the 𝘓𝘪𝘴𝘵𝘦𝘳𝘪𝘢 𝘮𝘰𝘯𝘰𝘤𝘺𝘵𝘰𝘨𝘦𝘯𝘦𝘴 microbiological criterion laid down under Food Category 1.2 in Commission Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs. The reason for the proposed amendment is to align the criterion with the international Codex Alimentarius guidelines for 𝘓𝘪𝘴𝘵𝘦𝘳𝘪𝘢 𝘮𝘰𝘯𝘰𝘤𝘺𝘵𝘰𝘨𝘦𝘯𝘦𝘴. In the Codex guidelines, there is a criterion of 𝘓. 𝘮𝘰𝘯𝘰𝘤𝘺𝘵𝘰𝘨𝘦𝘯𝘦𝘴 not detected in 25 g while placed on the market for foods able to support growth. Currently, the Regulation does not set a L. monocytogenes limit for Category 1.2 food that is sampled after it has left the immediate control of the food business operator that produced it, where the food business operator that produced it cannot demonstrate that the limit of 100 cfu/g will not be exceeded throughout the shelf-life.  The draft amendment is now available to review and is open for feedback. The feedback is open for four weeks and closes on 8 May 2024. Provide your feedback to the European Commission: https://lnkd.in/ef2HXxzD Guidance Note 27 on the Enforcement of Commission Regulation (EC) No 2073/2005 on Microbiological Criteria for Foodstuffs (in particular pages 62-63): https://lnkd.in/eMHxiAJA

🌍 Ensuring Food Safety: Understanding Aflatoxins 🌍 Aflatoxins are a significant concern in food safety, produced by molds that can contaminate crops such as maize, peanuts, and tree nuts. These toxins are harmful to human health, particularly impacting liver function and potentially leading to severe health complications. How can the food industry minimize the amount of aflatoxins present in food? The following advice is given to the industry: To prevent the formation of mold and the production of aflatoxin in crops, 🔹Control the circumstances during transit and storage, including temperature, water activity, aeration, and storage duration. 🔹Use chemical techniques to reduce the amount of aflatoxins in food and feed, such as treating with organic acids, ammonia, ozone, or enzymes. 🔹For the processing and preparation of food, get raw ingredients from reliable reputable vendors. 🔹Implement Hazard Analysis Critical Control Point (HACCP) and/or Good Manufacturing Practices (GMP) initiatives. Let’s raise awareness and prioritize food safety together. #FoodSafety #Aflatoxins #PublicHealth #FoodSecurity

Did you know that some dangerous additives could be in your food without FDA review? The article from The Food Safety Magazine highlights growing concerns about FDA's GRAS (“Generally Recognized as Safe”) process, which allows manufacturers to declare ingredients as safe without full review. What began as a measure to keep common ingredients on the market has today become a “loophole" (is a gap or ambiguity in laws or regulations that allows individuals or companies to bypass certain requirements or rules without technically breaking the law) that could put consumers' health at risk. Key news points: Alarming case: In 2022, a meat substitute made with tara flour (considered GRAS) caused liver damage. In 2024, FDA revoked its safety status. Proposed new law: Congresswoman Rosa DeLauro introduced the Toxic-Free Food Safety Act to: - Ban synthetic, novel or carcinogenic additives under GRAS. - Require public reviews before products reach the market. Legal loophole: Companies label ingredients as GRAS without FDA notification, putting health at risk. Important reforms: California Food Safety Act (2023): Bans dangerous additives in foods sold in the state. Other initiatives: States such as New York also seek to regulate these ingredients. These reforms seek to protect consumers and close gaps in food safety. Source: The Food Safety Magazine

How Mycotoxin Testing is Transforming Food Safety Protocols 🚨 Food safety is undergoing a significant transformation, with mycotoxin testing emerging as a key component in ensuring safe, high-quality products for consumers. Mycotoxins, toxic compounds produced by certain fungi, pose a serious threat to food and feed safety worldwide, affecting crops such as cereals, nuts, and fruits. 🎯 Market Growth: The global mycotoxin testing market is projected to reach USD 2.3 billion by 2029, growing at a robust CAGR of 6.7%. This growth is driven by increasing awareness of food safety regulations, stricter compliance standards, and the rising demand for safer food products. 💡 Why It Matters: Enhanced Detection Technologies: Advanced testing methods like HPLC, mass spectrometry, and ELISA are improving accuracy and speed. Regulatory Compliance: With stricter global standards (e.g., EU regulations), food producers must implement rigorous testing protocols to minimize contamination risks. Consumer Safety: Mycotoxin testing ensures that harmful substances like aflatoxins and ochratoxins are kept out of the food chain, protecting public health. 🌍 Industry Impact: Mycotoxin testing is becoming indispensable, not just for regulatory compliance but as a competitive advantage. As food safety becomes a top priority, companies investing in robust testing protocols will build stronger consumer trust and brand reputation. 🔗 Let’s connect to discuss the future of food safety and how innovations like mycotoxin testing are leading the way! #FoodSafety #Mycotoxins #FoodTesting #FoodIndustry #QualityControl #InnovationInFoodSafety #MarketGrowth #PublicHealth #Compliance

Food products and their regulatory specifications, why do they matter? National food control systems play a crucial role in protecting publichealth and ensuring food safety. They are also critical in enabling countries to assure the safety and quality of their foods entering international trade and to ensure that imported foods conform to national requirements. This is why they are needed; ✔️Development of standards and specifications for products ✔️Ensuring food products are up to specific requirements in terms of nutrition and safety. ✔️Ensuring that food labels reflect the true content of the product. ✔️Ensuring that product sent out are wholesome and safe for consumption and comply to regulatory standards. Get to know about some products and their regulatory specifications using the link below 👇 https://lnkd.in/d-SpYZKu Wishing us a productive week ahead👋 ©️Mary Odili (MNIFST) #Day8of20 #Foodandbeverage #HRFMCG

#Juice #Safety From the growers’ farm to your refrigerator, safety is the top #priority for companies in the #juice #industry. Hazard Analysis and Critical Control Point (#HAACP) addresses “the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.” Making #100%juice is remarkably simple. The three basic steps are: Wash the fruits or vegetables; Extract the juice by pressing the produce; And lastly, juice is typically heat pasteurized for food safety. The juice industry is committed to providing safe, high-quality, nutritious juice that meets or exceeds regulations. Juice producers regularly conduct their own testing to ensure quality control and the safety and compliance of their products. #Heavy_metals are naturally occurring elements found in the soil and environment. The presence of a heavy metal in a food product alone does not make that product unsafe. There is no scientific evidence indicating that the presence of trace levels of heavy metals in juice has caused any negative health outcomes among individuals at any life stage. According to the 2020-2025 Dietary Guidelines, 100% juice is a healthful, nutrient-dense beverage, which contributes beneficial nutrients to the diet and can be a healthy part of the diet of children. Juice producers make safety a priority 365-days-a-year. Consumers can be assured that juice is safe. The juice industry is committed to providing safe, quality and nutritious juices and complies with all federal regulations for food safety. People are not being over-exposed to #lead by drinking juice. The data collected by the FDA indicates there is no safety concern for lead in juice. Lead is a naturally occurring metal found in small amounts in the earth’s crust. Lead can be found in all parts of our environment – the air, the soil, the water, and even inside our homes. Therefore, many products including fruits that come from nature may contain trace, harmless amounts of lead. Similar for #arsenic and #cadmium Juice Processing While making juice is called “processing,” the process is not complicated and does not impact the quality or nutritional value of 100% juice. Further benefits of commercially-made juice are that it makes high-quality product available year-round, provides #vitamins and #nutrients from the fruit or vegetable, and follows strict procedures to ensure food safety. Juice & Contaminants The juice industry is committed to providing safe, quality and nutritious juices and complies with all federal regulations for food safety.

❗ Important Update on Food Safety Regulations ❗ ⚠️The Commission Implementing Regulation 2023/2782, which establishes methods for sampling and analyzing mycotoxins in food, is now in effect as of April 1, 2024.⚠️ 🔍Key highlights include: 🔸 New Maximum Levels for T-2/HT-2 Toxins: To better protect consumers, the regulation introduces stricter limits on T-2 and HT-2 toxins in various food products. These mycotoxins, produced by Fusarium fungi, are harmful contaminants that can impact food safety and public health. 🌾🛡️ 🔸 Updated Maximum Levels for Deoxynivalenol (DON): The regulation also updates the permissible levels of Deoxynivalenol, commonly known as DON or vomitoxin, in food. Deoxynivalenol, another mycotoxin from Fusarium species, can cause adverse health effects, and the revised limits aim to further reduce exposure. 🍞⚠️ ✅These changes are part of ongoing efforts to enhance food safety and ensure consumer protection. 🥗 This update is particularly relevant for food industry professionals, regulatory bodies, quality control experts, and public health advocates. 🏢👩🔬👨⚕️ Staying informed and ensuring compliance with these updated regulations is crucial for all stakeholders in the food industry. 📋❗ #FoodSafety #Regulations #Mycotoxins #Compliance #PublicHealth #FoodIndustry #ConsumerProtection

Congrats! IFS Food Standard v8 Achieves GFSI Recognition Paris and Berlin, 16 September 2024 - The Global Food Safety Initiative (GFSI), The Consumer Goods Forum’s Coalition of Action on food safety, and IFS are pleased to announce that IFS Food Standard version 8 has successfully achieved recognition against GFSI Benchmarking Requirements v2020. Please Note: The GFSI Steering Committee vowed to grant recognition of the above mentioned standard on 12 September 2024. Any certificates issued against this standard prior to 12 September 2024 are not considered to be GFSI recognised. For IFS Food Standard version 8, the recognition encompasses GFSI scopes: BIII – Pre-process Handling of Plant Products CO – Animal Primary Conversion CI – Processing of Perishable Animal Products CII – Processing of Perishable Plant Products CIII – Processing of Perishable Animal and Plant Products (Mixed Products) CIV – Processing of Ambient Stable Animal and Plant Products (Mixed Products) K – Production of (Bio) Chemicals and Bio-cultures Used as Food Ingredients or Processing Aids in Food Production.