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Food quality in the United States is enforced by the Food Safety Act 1990. Today more than ever, food products regularly cross national boundaries at every stage of the supply chain. Food quality is the quality characteristics of food that is acceptable to consumers. This includes external factors as appearance (size, shape, color, gloss, and consistency), texture, and flavor; factors such as federal grade standards (e.g. of eggs) and internal (chemical, physical, microbial). Members of the public complain to trading standards professionals, who submit complaint samples and also samples used to routinely monitor the food marketplace to public analysts. Public analysts carry out scientific analysis on the samples to determine whether the quality is of sufficient standard. Food quality is an important food manufacturing requirement, because food consumers are susceptible to any form of contamination that may occur during the manufacturing process. Food quality standards is needed to create confidence in the products we eat or drink by ensuring the world uses the same recipe when it comes to food quality, safety and efficiency.
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Importance and scope:
Many consumers also rely on manufacturing and processing standards, particularly to know what ingredients are present, due to dietary, nutritional requirements (kosher, halal, vegetarian), or medical conditions (e.g., diabetes, or allergies). Besides ingredient quality, there are also sanitation requirements. It is important to ensure that the food processing environment is as clean as possible in order to produce the safest possible food for the consumer. A recent example of poor sanitation recently has been the 2006 North American E. coli outbreak involving spinach, an outbreak that is still under investigation after new information has come to light regarding the involvement of Cambodian nationals. Food quality also deals with product traceability, (e.g., of ingredient, and packaging suppliers), should a recall of the product be required. It also deals with labeling issues to ensure there is correct ingredient and nutritional information. There are many existing international quality institutes testing food products in order to indicate to all consumers which are higher quality products. Founded in 1961 in Brussels, The International Quality Institute Monde Selection is the oldest one in evaluating food quality. During the degustation, the products must meet the following selection criteria, required by the Institute: sensory analysis, bacteriological and chemical analysis, the nutrition and health claims, and the utilization notice. In short, the judgments are based on the following areas: taste, health, convenience, labeling, packaging, environmental friendliness and innovation. As many consumers rely on manufacturing and processing standards, the Institute Monde Selection takes into account the European Food Law.
Statistical Analysis:
The global population is growing at a rate of 1.14% and the increasing calorie intake per capita is leading to substantial increase in the global food production. Growing urbanization and changing lifestyles are driving demand for convenience and packaged foods. The packaged food industry recorded US $2.4 trillion in retail sales for the year 2014. In the processed and packaged foods, ensuring food safety and quality starting from transportation to farm to fork and storage facilities is a major concern. To meet this demand, food additives are used. Food additives which are used to enhance the taste, color, texture of food, same time maintaining the freshness and nutritional content, are expected to cross US $50 billion by 2020; growing at a CAGR of 5.5% from 2015 and 2020. Food enzymes are major food additives which convert complex molecules into simpler ones in our diet. The food enzymes market in Europe was valued is expected to reach US$ 2695 million by 2020, with a CAGR of 8.1% for the forecast period of 2015-2020. The Asia-Pacific base oil market is estimated to register a CAGR of 3.5% between 2015 and 2020 and the demand is estimated to reach 25,226.5 KT by 2020. The market for functional food ingredients is estimated to reach $2.5 Billion, growing at a CAGR of about 6% from 2015 to 2020.
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This page was last updated on April 26, 2024