Baking&Snack - February 2017 - 134

PACKAGING TRENDS

cross-contact prevention depends on the way the equipment was initially designed. "We continue to modify equipment designs to make sanitation easier. This involves minimizing surfaces where product can accumulate, making
our machinery easier to disassemble, improving visibility
into the machinery and improving access for cleaning," Mr.
Tamborello said.
The Food Safety Modernization Act requires companies
producing ready-to-eat food to justify that production processes reduce or eliminate pathogens to an acceptable level.
This means establishing science-based evidence defined as

Much of cross-contact prevention
depends on the way the equipment
was initially designed.

validation and verification. Validation proves the thermal
process prevents food-borne illness from raw materials that
may harbor a pathogen. Verification measures the associated process parameters to affirm the minimum acceptable
standards are achieved.
Developing and implementing this required documentation is particularly challenging for baked and snack
food manufacturers that may not have food safety or microbiology professionals on staff. Resources may be found
at local universities and extension offices and from food
manufacturing support organizations such as the Grocery
Manufacturers Association, the American Spice Trade
Association and the International Association for Food
Protection.
At the upcoming ProFood Tech tradeshow, to be held
April 4-6 at Chicago's McCormick Place, the ProFood Tech
Learning Hub and the Regulatory Matters program will
feature experts to discuss solutions to some of these regulatory challenges and provide an opportunity to discuss with
peers in a roundtable format.
Bakers and snack manufacturers can also take advantage
of expertise found in "Spotlight on Baking," a report recently released by PMMI's OpX Leadership Network, a consortium of CPGs and OEMs sponsored. The report is derived from the more comprehensive publication, Validating
the Reduction of Salmonella and Other Pathogens in Heat
Processed Low-Moisture Foods. The guideline focuses on
validating processes and reporting findings, implementing process controls, conducting verification activities and
documenting control measures in food safety plans.

'Mass customization'
While compliance with food safety concerns and regulations will continue to be a daunting challenge for manufacturers, satisfying the ever-changing consumer palate for
new tastes and textures is also at the forefront.
Greg Flickinger, vice-president, manufacturing operations, H-E-B Manufacturing, San Antonio, observed that
the baking and snack consumer trends mirror those in
most other segments of food and beverage. "Consumers
are looking for a variety of flavors, textures and eating experiences," he said. "Couple this with a continued focus on
gluten free, allergen free, organic and unique grains as well
as clean label and the number of product offerings, and you
see the category is growing at blistering pace."
According to Mr. Flickinger, the emergence of "mass
customized" products puts a measurable stress on the
production process, requiring systems that are capable of
short runs and rapid changeover. "The opportunity is to
find ways to modify existing equipment for quick changeBakers and snack producers must weigh equipment purchase price vs. the
long-term cost of ownership.

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