‘s-Hertogenbosch Niederlande
Whitepapers Foodcare
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Listeria monocytogenes
In the food sector, controlling Listeria monocytogenes in ready-to-eat foods remains an important issue. In addition to HACCP analysis and the necessary hygiene measures to control (re)contamination, the focus is on studies into potential contamination and the possibility of growth under worst-case conditions.
Discover the control measures you can take in nine steps and read our white paper on Listeria monocytogenes.
BRCGS Packaging Materials versie 7
The final version of BRCGS Packaging Materials 7 was published on October 28, 2024. Audits according to BRCGS Packaging Materials 7 will take place from April 28, 2025. Read this paper to learn about the most important changes compared to version 6 and discover tips for complying with these new requirements.
Food Safety Culture
Food Safety Culture has been part of management expectations in the food industry since 2015. According to the GFSI, Food Safety Culture encompasses the shared values, beliefs and standards that influence the mindset and behaviour surrounding food safety throughout the organisation.
Sustainable water policy in the food industry
Sustainable water policy in the food industry is crucial for preserving our natural resources and reducing the environmental impact of this sector. Water is a precious resource that is used intensively at all stages of food production, from agriculture and livestock farming to processing and cleaning. By using water wisely and striving for sustainable water policies, food companies can reduce their ecological footprint while improving their business performance.
Allergen management
Allergen information on labels is not always accurate, often resulting in food safety alerts and recalls. Allergens are a major cause of food recalls. A root cause analysis shows that most of these allergen recalls were caused by the failure to list the required allergens. In addition, the wrong product being packaged is also a major cause.
IFS Logistics version 3
The final version of IFS Logistics 3 was published on 6 December 2023. Audits according to IFS Logistics version 3 can take place from 1 June 2024. Read this paper to find out about the most important changes compared to version 2.3 and see our tips on how to comply with these new requirements.
Packaging
Consumers are becoming increasingly aware of the impact their choices have on the environment. As a result, companies are having to shift their focus more and more towards environmentally friendly packaging solutions that not only protect their products but also contribute to a healthier planet. What should you consider when selecting and developing new, more sustainable packaging methods? And what steps should you take to achieve this?
IFS Food version 8
IFS Food version 8 was published on 18 April 2023. Audits according to IFS Food version 8 can take place from 1 October 2023 and are mandatory for all certified companies as of 1 January 2024. Our experts have outlined the most important changes for you in the free white paper IFS 8.
Minimising food waste
Food waste is a persistent problem for every party in the chain; a lot is lost from farm to fork. In the white paper Minimising food waste, we examine sustainability and shelf life in relation to food safety and the tension between them. We also highlight opportunities that contribute to sustainability by preventing food waste.
FSSC 22000
The new FSSC 22000 standard version 6.0 was published on 31 March 2023. Audits according to the previous version (5.1) of the standard can still take place until 31 March 2024. From 1 April 2024, all audits must be carried out in accordance with version 6.0 of the FSSC 22000 standard. Our experts have outlined the most important changes for you in the free white paper FSSC 22000.
Validation and verification
An up-to-date quality system is essential for producing good, safe food and meeting customer expectations. But how do you know if your company's quality system is up to date? The answer to this question seems simple: by performing validations and verifications. Unfortunately, these are commonly used terms that regularly raise questions in practice. It is high time to clarify matters.
BRCGS 9 Food Safety
The new BRCGS Global Standard Food Safety version 9 was published on 1 August 2022. Audits according to BRCGS version 9 will take place from 1 February 2023. Our experts have outlined the most important changes for you in the free white paper BRCGS 9.
Chain assurance
Corona, the war in Ukraine and climate change are putting more pressure on the food chain than ever before. This is causing shortages of raw materials such as sunflower oil, wheat and packaging materials, and consequently higher raw material prices. Purchasing raw materials at the lowest possible prices is important for companies to continue producing as efficiently as possible, but the importance of purchasing safe raw materials must always come first. The quality department has its hands full ensuring product safety in the chain and recognises the risks of purchasing potentially unsafe raw materials too quickly: creating a danger to public health, consumer fraud and possible recalls with far-reaching consequences, such as high costs, damage to reputation or even factory closures.
Produktentwicklung in der Food-Branche
Ein Produktentwicklungsprozess beginnt oft mit einer guten Idee, um einen (neuen) Bedarf zu decken. Auch veränderte Bedürfnisse, Gesetze oder Anforderungen können die Entwicklung neuer Produkte erforderlich machen. Die flexible Produktentwicklung durch Hersteller in der Lebensmittelindustrie ist eine wichtige Stärke und kann zu einem größeren Markt beitragen. In jedem Fall müssen die geltenden Qualitäts- und Lebensmittelsicherheitsanforderungen erfüllt werden.
Salz- und Zuckereduktion
Die Gründe für die Reduktion von Salz und Zucker in unseren Lebensmitteln sind vielfältig – ebenso wie die Möglichkeiten. Gleichzeitig werden beide Stoffe bewusst zugesetzt, um dem Geschmack der Verbraucher zu entsprechen. Denn: Was nicht schmeckt, wird nicht gekauft – auch nicht mit einer guten Geschichte. Doch wie wichtig ist „Geschmack“ in der Lebensmittelbranche wirklich? Und warum bleibt die Salz- und Zuckereduktion ein dauerhaft relevantes Thema?