For food safety risk management, turn to smartfood R&D
31 August 2026
As a food producer, you are sometimes faced with complex issues regarding the shelf life and food safety of your product. For example, packaging for sealed products may become swollen due to gas build-up or display visual defects caused by specific spoilage organisms. But which spoilage organism is it exactly? And how can you identify the cause if the spoilage organism can no longer be detected in the product?
Or new legislation may come into force, such as the reduction in EU standards for nitrite and nitrate in foodstuffs, which requires a significant adjustment to your product recipe. But what exactly is the best adjustment to make in order to comply with the new rules whilst continuing to guarantee food safety? What effect will this adjustment then have on your production process?
Or what if all the alarm bells suddenly start ringing because a product tests positive for Listeria monocytogenes, but there is no direct indication of the source of the contamination? Where do you start looking? How do you prevent a Listeria outbreak or a product recall?
Food manufacturers can turn to smartfood R&D for answers to these and other shelf-life questions. With a comprehensive range of services for managing microbiological, physico-chemical and sensory shelf-life risks, we translate complex shelf-life issues into easily measurable parameters and clear, independent advice. In this way, we ensure that food producers can take a proactive approach to safeguarding the shelf life and food safety of their products.
