Tasty and Safe – Food Safety and Traceability

Food Safety and Traceability for Confectionery Goods

Across the food & beverage industry, food safety and traceability requirements continue to increase, with the need to track ingredients in hours, not days. At a minimum, your company must be able to trace ingredients both one step forward and one step back. But how quickly can you accomplish this task – especially if the ingredients are spread across different batches and products, at various locations across the country or around the globe?

In the world of confectionary goods, product testing is constant as new flavor variations go to taste panels. For example, chocolates are tested for stability and resistance to bloom, and new ingredients are tried as substitutions in recipes. But with increased regulatory scrutiny, this complex mix of products arrayed across different stages and locations poses a traceability challenge. You should ask if your company can:

  • Easily track all finished confectionary goods that contained a certain batch of raw materials
  • Trace batch materials across different stages of product development
    Identify potential sources of accidental or deliberate contamination
  • Respond to consumer quality complaints by identifying all ingredients and batches used for a certain product

While these are pressing concerns for any confectionary company, they are also the types of questions regulatory agencies ask during routine audits. If you can’t quickly produce this information, you may be at risk of warning letters or more severe actions. Additionally, smaller R&D testing or manufacturing facilities are coming under increasing scrutiny, meaning even more of the industry shares these concerns.

With BIOVIA, confectionary companies can easily provide this information on short notice, satisfying regulatory requirements and responding quickly to recalls or quality concerns. BIOVIA CISPro can help to track all materials and ingredients used throughout the production process. Learn more by downloading our datasheet “A Unified Approach to Modern Confectionery Safety.”

Stephen Hayward

Stephen Hayward is a PhD in Chemical Engineering, with a background in laboratory informatics, chemical modeling, and environmental analysis.  Originally from Toronto, Canada, he currently leads product marketing efforts for informatics solutions at Dassault Systèmes BIOVIA in San Diego.

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