According to food technologist Justin Maher, founder of Foodie Tech, the core principles of quality assurance have not really changed over time.
Things like allergen control, preventing foreign bodies, and managing food safety hurdles such as pH and pasteurisation have remained critical today as they’ve always been, maybe even more so.
“These days, if you want to innovate and move quickly, QA can’t just sit at the end of the line with one team. It needs to be woven right through the whole process. From the first feasibility check and ingredient sourcing, through to manufacturing. That shift has made an enormous difference,” said Maher.
“When QA is part of every stage, information flows better, decisions get made faster, and there are far fewer nasty surprises later, like discovering an undeclared allergen.”
For start-ups, one of the biggest early-stage oversights has been simply not having the correct information or certification for ingredients. Maher added that a few simple requests go a long way: an ingredient specification or PIF (industry standard), a manufacturer’s food safety certification, and any certification supporting key claims, e.g. halal, kosher, or gluten-free.
“Get this information upfront, and you’ve dramatically reduced the risk of compliance and food safety issues down the line.”
He suggested starting by familiarising with where the current FSANZ and Plain English Allergen Labelling (PEAL) requirements are located. Create a product-specific checklist, and if you’re unsure, have a food technologist draft one and review it against FSANZ at least once a year.
Read more in the latest issue here
