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‘Inventory is just money, sitting around in another form,’ as stated by Rhonda Adams in USA Today, single-handedly demonstrates why mastering efficient inventory management is critical for any business dealing with physical goods.
Are you aware that 1 in 8 people in the world was living with obesity in 2022, such that 2.5 billion adults and over 390 million children and adolescents were overweight, as released by the World Health Organization on 1st March 2024?
The concept of internal audits has evolved into a cornerstone of modern organizational management, since its formal implementation in 1938 with the foundation of the Institute of Internal Auditors (IIA). With a systematic and disciplined approach, internal audits play a pivotal role in evaluating and enhancing the effectiveness of risk management, control, and governance processes.
A highly disturbing incident back in October 2022 depicted a factory worker “knowingly and maliciously” contaminated food destined for Nando’s by putting plastic bags, rubber gloves, and metal rings while working at a Worcestershire food manufacturer.
With intricate supply chains spanning across various continents, sourcing raw materials from numerous suppliers has become a common practice. However, ensuring the consistency and excellence of these materials poses a significant concern for manufacturers. Coupled with fluctuating trade regulations, market demands, and cost pressures, the need for a robust supplier quality management strategy has never been more critical.
Research indicates that the food service sector is expected to expand from $2,646.99 billion in 2023 to $5,423.59 billion by 2030, representing a compound annual growth rate (CAGR) of 10.79% over the forecasted period. This expansion is happening as fast food consumption continues to rise steadily worldwide, propelled by increasing disposable incomes, a growing number of working women, and the convenience of fast food. However, launching a food and beverage (F&B) venture can appear intimidating, particularly given the challenging global scenario for food safety and quality compliance.
Winemaking is an ancient art, steeped in deep knowledge of how specific conditions can turn grape or fruit juice into the diverse array of wines we cherish today. Through careful experimentation with yeast-driven fermentation, wineries globally have crafted an extensive range of wine styles.
Thomas Kuhn’s theory states that the development of science is not uniform but has alternating ‘normal’ and ‘revolutionary’ (or ‘extraordinary’) phases. This theory provides insight into the necessity of paradigm shifts when existing models fail to address emerging challenges effectively. As food safety is a concept deeply rooted in established science-based principles and practices, Kuhn’s theory of scientific revolutions elucidates that there is a need for ongoing improvement of food safety knowledge and perceptions.
In the food sector, a myriad of food safety practices are taught, yet they often stem from a core set of fundamental principles. Known as the 4Cs of food hygiene, these principles form the cornerstone upon which more advanced food safety measures are built. These include:
In the dynamic landscape of food innovation, the development of novel foods presents exciting opportunities, yet it also brings forth a multitude of food safety challenges. As novel foods are increasingly entering the mainstream food landscape, driven by advancements in food science, technology, and evolving consumer preferences, these regulatory provisions intend to augment the food industries’ responsibility for ensuring the safety of novel food by strengthening the novel food development and premarket approval processes.
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