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M. G. COOPER, Technical Services, The Hain Celestial Group, 16007 Camino de la Cantera, Azusa, CA 91702 The rapid growth of organic foods in recent years has resulted in challenges to manufacturers. Likewise the trend to more highly value added product lines (i.e. formulated bread mixes instead of flour, frozen meals instead of raw meat) has required increasing capital expenditures and manufacturing sophistication. The diversity of expectations from different market segments (National Organic Program, EU, Japan, organic niche markets, and others) adds yet another layer of complexity. These issues are in addition to those faced by all food manufacturers such as GMP, HACCP, food borne pathogens, allergens, and so forth. This presentation will explore some of the key issues faced by manufacturers of organic food products. It will also point out the ways in which the organic food industry can provide leadership in facing emerging trends, such as traceability. In an era of increasing regulatory activity (facility registration, import controls, enhanced traceability, detailed record keeping, National Organic Program), food safety issues (E. coli, L. monocytogenes, Hepatitis A), and health concerns (Atkins diet, pesticides, herbicides, neutraceuticals) sharing of information and best practices can help all segments of food industry move forward.
Session 55, Formulation and manufacturing of organic products
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