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September 06-08, 2018 | Edinburgh, Scotland

Food safety and Hygiene

International Conference on

Journal of Food Technology and Preservation | ISSN: 2591-796X | Volume 2

Rong Murphy

Maple Leaf Farms, Inc., USA

Impact of food trends on food safety to food manufacturing organizations

T

here is an insatiable consumer-appetite for organic, all

natural, non-GMO, antibiotic free, and gluten free foods,

with productions in that market segment estimated to grow

by as much as 16% annually through 2020. With more food

startup companies claiming organic, all natural, non-GMO,

antibiotic free, and/or gluten free and major food companies

pivoting to offer new products in those categories, the

compositions of our foods are shifting. With this market

shift, artificial preservatives, colors and dyes as well as those

food ingredients that are perceived as consumer-unfriendly

are being eliminated from both human and animal foods.

How does this shift in food trends impact our food supply?

How does this market shift modify the shelf life of our food

products? And, how does this shift affect food manufacturing

organizations? Food researchers and industries are hard

at work to validate the food safety of these new trendy

products. As new food products enter the marketplace, food

manufactures will need to avoid costly recalls and potential

consumer health issues by verifying food safety of products

on the frontend. As foods approach being in productions,

food manufactures face more considerations about costs,

quality control, and record-keeping. From sourcing to

packaging and to tracking, food ingredients and finished

goods come from all over the world. Collaborations among

supply chain partners and full integrations throughout

networks of suppliers and customers are critical elements.

Food companies that have fully integrated supply chain

and customer networks are more liked to succeed, with

access to the same information, working towards shared

missions to deliver results, and being ahead of their

competitors. Connected supplier and customer networks

will allow food companies to be agile when faced with

issues, responsive to recalls, and to be flexible and efficient.

Speaker Biography

Rong Murphy is the Vice President of Quality Assurance and Food Safety at Maple Leaf

Farms, Inc., an America’s leading producer of premium quality duck products. Previously,

she served as the Vice President of Food Safety for McDonald’s (China). She also served

in various capacities to PepsiCo, Cargill, and Campbell Soup Company. She started her

food professional career as a faculty at the University of Arkansas. She is a registered and

licensed Professional Engineer. She received a Ph.D. degree in chemical engineering and

three M.S. degrees in chemical engineering, food science, and microbiology, respectively.

e:

[email protected]

Rong Murphy, Food Safety 2018, Volume 2

DOI: 10.4066/2591-796X-C1-001