There are a myriad of ingredients that battle bad bacteria that grow on meat products, prevent mold growth on bread, or reduce the risk of off-flavors developing in cheese, but while these ingredients are deemed safe and effective by regulatory agencies, some do not meet the so-called
"clean label" demands that a segment of consumers have placed on food manufacturers.
The clean label movement seeks out foods with easy-to-recognize ingredients and no artificial ingredients or synthetic chemicals. With this clean and clear label movement comes an increased demand for ingredients that are domestically sourced, organic, or not genetically modified. Ingredient manufacturers are expanding their repertoire of food safety and preservation solutions to move beyond synthetic ingredients and explore clean label options—everything from herbs and spices to specially designed cultures.
As the calendar turned from September to October, our annual observance of National Food Safety Education Month came to an end. Throughout the month, IFT and many other trusted organizations shared tips, resources, and pertinent information to remind people of the simple things they can do to prevent foodborne illness outbreaks.
As a food consumer, there are many methods to reduce the risk of foodborne illness.