IRELAND – Kerry, a global leader in taste and nutrition solutions, is tapping into artificial intelligence (AI), advanced analytical tools, and predictive modeling to elevate its food safety and preservation practices.
As consumer demand for minimally processed foods with a fresher appeal rises, the food and beverage industry faces increased pressure to meet accelerated timelines, leading to significant investments in research and development (R&D).
In an interview with Food Ingredients First, Joyjit Saha, R&D Manager, and Saurabh Kumar, Senior Business Development Director – Food Protection and Preservation at Kerry, shed light on how the company is addressing the challenges and opportunities within the current regulatory landscape.
The focus on mitigating food waste and hunger is driving innovation, with enhanced food protection measures emerging as a necessity.
Kumar emphasizes that food protection and preservation are key strategic growth pillars for Kerry, which has made significant investments over the years to create a food preservation powerhouse.
These investments are grounded in scientific research, enabling Kerry to meet the evolving needs of the food industry.
Adapting to new challenges and regulatory shifts
The introduction of new research, processing, and supply chain conditions has revealed various risks that must be managed. Consumer preferences for clean-label and natural ingredients, along with a growing demand for fresh and refrigerated foods over canned alternatives, present new challenges. To address these needs, the industry is increasingly turning to AI tools, predictive modeling, and scientific research, which can drive value across the supply chain.
According to the World Health Organization (WHO), foodborne illnesses impact 600 million people and result in 420,000 deaths annually. In the US alone, meat contamination led to over 1.4 million pounds of recalled products in 2023, as reported by the USDA Food Safety and Inspection Service (FSIS). These alarming statistics have intensified global food safety efforts.
Kumar acknowledges the ongoing “regulatory landscape evolution,” which necessitates technological upgrades and a reassessment of food safety programs. Resource-driven programs are often constrained by time, resources, or ecosystem limitations, making innovation crucial.
Launch of Kerry’s Food Protection and Preservation Lab
To tackle these concerns, Kerry recently unveiled a new Food Protection and Preservation Lab in Wisconsin, USA.
The lab is designed to test food safety protocols, develop safer methods, and prevent real-world outbreaks of deadly bacteria. Unlike its counterparts in Europe and Asia, the Wisconsin lab is equipped with cutting-edge instruments to reduce time and effort while increasing accuracy.
The facility will use predictive model tools, conduct validation studies, determine shelf life, and screen ingredients, all of which contribute to accelerated solution development.
Saha highlights that certifications like biosafety level 2 (BSL-2) allow manufacturers to safely handle food safety microorganisms, such as Listeria, Salmonella, and E. coli. This in-house capability enables Kerry to validate ingredients for customers and support new product development with an added layer of food safety assurance.
Role of AI and predictive modeling in food safety
The integration of AI and predictive modeling in food safety and hazard analysis offers numerous benefits, such as forecasting microbial growth, identifying critical control points, and optimizing preventive measures.
These tools help minimize R&D costs and accelerate product development with limited resources. Kerry’s investment in AI tools and predictive modeling platforms, combined with a dedicated data generation ecosystem, highlights its commitment to food safety and shelf life needs.
Globally, Kerry generates 10,000 microbial curves every week, which are analyzed using state-of-the-art data architecture to create scientifically-backed predictive models. These models help forecast microbial growth, optimize preventive measures, and support comprehensive reviews of food safety management systems.
Balancing innovation with regulatory compliance
As AI and other advanced technologies continue to shape the food industry, regulators are working to ensure their safe use. The EU AI Act, for example, aims to regulate AI applications, but concerns have been raised about potential manipulation, discrimination, and the impact on animal welfare.
Industry experts caution that while AI can drive innovation, companies must be vigilant about data management, affordability issues, and the risks of irresponsible use. Employee training and documentation of AI developments are critical in this context.
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