In addition to producing breads and snacks that taste and look appealing, bakery firms and snack producers must keep their products safe. That means ensuring products reach consumers free not just of foreign objects, but also microbial contamination and other tiny but formidable threats. To learn more, Snack Food & Wholesale Bakery checked in with Joy Vimalarajah, Kerry Group bakery end use market executive.

Jenni Spinner: Could you please share your perspective on the state of food safety? What are some of the key challenges producers (especially those in bakery and snack) are facing these days?

Joy Vimalarajah: In recent months, incidents of food safety seem to have been more frequent in occurrence. While we are all aware of the large incidents involving loss of life and severe illnesses particularly with processed meats and prepared meals, we should not be lulled into belief that those are the only negative food safety occurrences nor are they limited to certain areas of the food industry.

A more critical look at the overall industry would highlight that there is an entire cohort of newer, less experienced workforce which entered the industry post-COVID. With the state of the industry as it emerged out of COVID and the urgent need for operators, the period of time available for training and job rotations inevitably was contracted. With this, there was both a loss of “tribal knowledge” within industries and plants that failed to be cascaded to newer employees or was outright lost as tenured employees exited the industry. In terms of the bakery and snack sectors, food safety encompasses potential contamination from both foreign bodies and microbes. With foreign bodies, oftentimes these are introduced via seasoning mixes, seed blends, fillings, and toppings; oftentimes, these are insourced to bakeries or snack producers from vendors. In terms of microbes, these are usually more of a bakery issue affecting bread, flatbreads, fine bakery, and snack cakes, which have the necessary moisture to support microbial growth.

In terms of foreign bodies, a robust HACCP plan, which extends to upstream vendors, is critical while with microbial contamination, plant hygiene in combination with judicious use of antimicrobials is important.

Jenni Spinner: Specifically, consumers are concerned about the seeming surge in contamination incidents and recalls in recent years. Could you please share some of the most concerning incidents and how producers have responded?

JV: What’s important to realize is that, like the tip of the iceberg, we are only privy to the incidents that we hear about or which gain publicity in the media. The vast majority of food safety incidents are likely never in the public eye and are limited by region or industry or do not involve illness that would gain the negative media coverage. In 2024, there were over 1,900 Food/Cosmetics classified product recalls by the FDA, which is concerning.

As mentioned earlier, a careful look at the investigation around the more recent incidents would highlight the lack of attention to detail during processing, which either stems from inexperience or hurrying a process along without realization of consequences. Certainly, we were all aware of the Boar’s Head incident involving Listeria monocytogenes affecting as many as 71 products out of a specific plant. In this particular case, the USDA has had regulations around processing conditions and the use of antimicrobials to control the outgrowth of L. monocytogenes and prevent such occurrences in light of the potential for fatalities involving listeriosis. For producers, the inclusion of natural antimicrobials such as Accel cultured celery juice or IsoAge buffered vinegar goes a long way towards ensuring the safety and well-being of consumers who purchase and consume their products, as well as the brand image and reputation of their products.

JS: Fortunately, along with the continuing worries about outbreaks of foodborne pathogens, contamination incidents, recalls, and whatnot, detection and testing technology also has evolved. Could you please share your thoughts on those advances?

JV: Certainly, the testing industry has developed analytical methods in tandem with outbreaks and recalls. Today, we have lots of rapid tests and swabs which can provide results either immediately or in a shorter period than conventional lab cultures. What is more interesting, though, is the entire field of predictive modelling that aims to prevent the rise of issues before they occur. With predictive modelling, processors are able to assess and address concerns before production, thereby saving on potential contaminated batches traditionally identified by testing methods.

JS: What solutions does Kerry offer for customers looking to step up their food safety defenses? Please tell us about any products and services you currently offer.

JV: Food protection and preservation is an area that Kerry has evolved into a leader over the past years. What originally were complementary offerings as part of our portfolio into the baking and meat industry has over the years become a cornerstone for every industry segment we participate in. Today, Kerry offers solutions that confer antimicrobial properties to the baked goods, processed meat, prepared meals, beverages, pet food, and supplements. Our portfolio includes both natural antimicrobials, such as our Upgrade and Accel lines based on fermentation technology, our IsoAge and Durafresh lineup based on vinegar products, which are produced by our Fleischman division, our Nourishield portfolio based on peptides, the Flavoset family of products based on natural extracts, and the ProBake and Provian line of conventional preservation.

What is unique to Kerry is that while we offer the antimicrobial solutions to control bacteria, yeast and mold, we also work with our customers with complementary offerings that work synergistically to ensure overall bakery freshness with our Biobake enzymes and our Admul emulsifiers or in the case of meat with our Foodgard antioxidants and our Red Arrow smoke range. So, we don't just solve one aspect of the problem our customers are experiencing, we are able to bear the full extent of our experience across our portfolio and ensure the optimal solution for our customers, addressing taste, texture, appearance, and, of course, food safety.

In addition, Kerry offers customers multiple predictive modelling tools that help shorten development work when it comes to food safety. Our Mold Prediction Model and our Meat Safety Predictive model allow processors and bakers to rapidly identify the appropriate antimicrobial and the correct amounts that would have to be included in order to deliver the desired shelf life they are seeking to ensure the safety of their finished products.

JS: Do you have any advice for any bakers and snack makers looking to improve their ability to prevent/detect/fight such incidents?

JV: I would highly recommend connecting with your Kerry account manager and arranging to have them bring in a technical business developer to listen to what you are trying to solve for. Our technical teams have a huge amount of experience, and chances are, they came from the industry themselves and would be quickly able to identify and propose measures that address issues.

JS: Any final thoughts?

JV: Food safety is not just the purview or responsibility of a manufacturer; it is an industry responsibility. No processor or manufacturer should have to feel that they and they alone are responsible for developing plans or identifying solutions that work. At Kerry, we recognize and understand what our partners on the front end of the industry are going through. We are available and happy to assist where we can and whenever you reach out.

Related: Kerry Group inaugurates scholarship in flavor science