innovation,foodsafetyandregulation.docVIP

Innovation, food safety and regulation. by Desmarchelier, Patricia M.^Szabo, Elizabeth A. Innovation: Management, Policy, Practice ? July, 2008 ? Add to My Bookmarks Adds Article to your Entrepreneur Assist Bookmark page. ABSTRACT The food chain from producer, processor, retailer and consumer is highly interconnected and dynamic. In the midst of this environment, cooperative linkages between government, industry and the consumer are critical to ensure the delivery of safe, healthy and nutritious food. Robust safety assessment of products is a proven system that helps keep our foods safe and enhances international trade. While advances in science and technology offer food production many potential benefits, developments must be guided by appropriate safety assessments and regulation (as appropriate) if risks are to be minimised and technologies developed in a socially acceptable way. Keywords: food safety, innovation, regulation INTRODUCTION Participants along the food chain continuum, whether primary producers, manufacturers, retailers or caterers, are continually challenged to remain competitive either in the global and/or their local marketplace(s). Innovation is considered a key element to success in this endeavour through the development of new products, processes, services and markets. The food industry has a long history of innovation that often is linked with or a consequence of the prevailing social and economic trends of the day. For example, in western countries since the Second World War there have been some significant changes in the foods we eat and the way food is delivered (See .uk/ healthydiet/seasonsandcelebrations/howweusedtoeat/ 21stfood/ for a summary of food history in the United Kingdom). This is a result of the dynamic interactions between changes in society such as food availability, demographics, economy, migration and travel, work and leisure patterns, married together with the food and related industries making the most of