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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:
rongmurph@yahoo.comRong Murphy, Food Safety 2018, Volume 2
DOI: 10.4066/2591-796X-C1-001