PODCAST 4: SAFETY CHALLENGES FOR PLANT-BASED FOODS
In this podcast NIZO Food Research Division Manager Food René Floris continues his exploration of the protein transition by looking at the food safety for plant-based foods.
The market for meat- and dairy alternatives is growing at a massive rate. But while these plant-based products may deliver as close an eating experience as possible to their animal-based counterparts, the food safety challenge they present can be very different.
In this episode we talk about Food Safety. All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. In this podcast you can find out how a more holistic approach from the start can solve potential problems as part of the product development itself.
To find out more, René spoke to Marjon Wells-Bennik, Principal Scientist Food Safety, who has over 20 years academic and industrial experience in food safety and microbiology.
