A key focus for food safety professionals in developing new products is to protect public health by designing foods that are safe, palatable, and nutritious throughout a product’s lifecycle.  In a rapidly changing global market place where speed to market may dictate success or failure of a new product concept, companies that take too long to commercialize their products may fail to capitalize on a narrow window of opportunity.  One of the most difficult challenges that food safety professionals face, however, is how to be more flexible and be  able to adapt in a dynamic business climate.  How should food safety professionals respond to market needs and changes in the business environment, capitalize on opportunities, and navigate around risks and regulatory challenges?  Learn approaches on how to create a balance in innovation, business opportunity, while ensuring food safety.

Presentations