SUBSCRIBE

Breaking News on Industrial Baking & Snacks

Big Brands > Nestlé

Inside scoop: Nestlé doubles its largest quality assurance center to fight for confectionery safety

Douglas Yu

By Douglas Yu+

18-Aug-2016
Last updated on 19-Aug-2016 at 10:34 GMT2016-08-19T10:34:47Z

Nestlé said foreign bodies are often underestimated in the confectionery industry

Nestlé said foreign bodies are often underestimated in the confectionery industry

Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.

President of Nestlé corporate affairs, Paul Bakus and Republican presidential candidate, John Kasich both attended the ribbon-cutting ceremony at the center last week.

The 82,000-square-foot facility is Nestlé’s largest quality assurance center globally. The facility includes an expanded 32,000 square-foot microbiology lab, a renovated chemistry lab and associated facilities where 60% of food testing is conducted.

Pathogens and allergens: major confectionery safety threats

Speaking to ConfectioneryNews, vice president of quality management at Nestlé, Gregory Pritchard, said confectionery is a “fairly unique” part of the company’s product portfolio.

Confectionery makes up about 13.3% Nestlé's sales in the US.

“Traditionally, my main concern with confectionery has been salmonella (an infection commonly caused by contaminated food),” he said, “ensuring ingredients, particularly cocoa, inclusions like nuts sultanas, are free-from pathogen organisms. All our factories are carefully set up to make sure those pathogens are not introduced to the products.”

Allergens are now another major threat to food safety, according to Pritchard. He said Nestlé focuses on developing safe products for a younger generation who grow up with allergens.

Chemists working at the expanded quality assurance center are conducting a large portion of pathogen monitoring both on raw material and finished goods with the latest technology, he added.

Nut-free facility possibly comes to the US

The BabyRuth-owner’s only nut-free manufacturing facility is located in Canada, according to the company.

In order to create nut-free confectionery products, Pritchard said the Canada facility has special protocols to test raw materials and also to manage the environment in terms of what’s coming into and out of the factory.

It is “certainly a possibility” that Nestlé will extend its nut-free facility to the US in the future, he added.

“[The] Confectionery business is a very competitive environment, and it’s also driven by the seasonality that’s associated with the Halloween, and other holidays here in the US… We’re exploring different opportunities [including expanding a nut-free facility] for our confectionery business in the US.”

Emerging challenge: foreign bodies

Compared to major food safety threats, such as allergens and pathogens, Pritchard explained that foreign bodies are often less talked about, but it is an emerging challenge to the industry.

If there is a foreign body from the agricultural environment, it could potentially be dangerous to many confectionery consumers, especially children, Pritchard said.

“This is something that’s only seen occasionally in our products, but it’s something the [food] industry as a whole needs to eliminate.” 

Related products

Related suppliers

‘Smoked’ and ‘burnt’ among flavors driving snacks: Mintel

‘Smoked’ and ‘burnt’ among flavors driving snacks: Mintel

The more unusual the flavor, the more likely a snack producer will capture another...

Millennials want to smell the source of their savory snacks: Kerry

Millennials want to smell the source of their savory snacks, says Kerry

Millennial snackers consider aroma essential and want their snacks to evoke immediate sense of...

Brazilian peanut processor Brumau courts European markets

Brazilian peanut processor Brumau courts European markets

Brazil’s largest peanut producer and oilseed processing company, Brumau is aiming to expand into...

Aptean’s ‘Factory suite’ streamlines snack factory operations

Aptean’s ‘Factory suite’ streamlines snack food factory floor operations

Aptean has developed the Factory Manufacturing Execution System (MES) suite of wireless automation programs...

Ancient grain genome breakthrough advances struggle for food security

Ancient grain genome breakthrough advances struggle for food security

A group of international scientists has identified the complex DNA sequence of Wild Emmer,...

Palsgaard removes PHOs from baked goods with new emulsifiers

Palsgaard removes PHOs from baked goods with new emulsifiers

Rose Regalado

General Manager , Palsgaard

Snack makers moving beyond pure indulgence to functionality: ESA

Snack makers moving beyond pure indulgence to functionality, says European Snacks Association

The sensible snacking concept is evolving at a rapid rate, said Sebastian Emig, director...

Arla extends protein bar shelf life with clean label ingredients

Arla extends protein bar shelf life with clean label ingredients

Troels Laursen

Business unit director of health and performance nutrition, Arla Foods...

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

Corbion's trans fat-free emulsifiers allow manufacturers to 're-engineer' cakes

"The conversion away from partially hydrogenated oils is really an opportunity to re-engineer cakes...

Bread hit hard by price wars

Bread is ‘price war casualty’ – FoB director

Bread is one of the biggest casualties of the supermarket price war, as retailers...

food packaging, business, women

How to be a successful woman in the packaging industry

Passion, determination and ambition: all top tips for aspiring businesswomen, say three senior Swedish...

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

NPD category busters: From ‘Teagurt’ to coffee fruit energy to Milo expansion

Jane Barnett

Insights manager for Australia-New Zealand, south east Asia and India,...

USDA WASDE: Wheat supply up but ‘quality issue emerging’ says AHDB

Wheat supply up but ‘quality issue emerging’

Wheat supplies have hit record levels across the globe, but for France and some...

UK gluten-free businesses should storm Europe

Europe is ripe for UK gluten-free businesses

France and other European countries are prime targets for the UK’s established gluten-free (GF)...

Manufacturers are struggling with healthier food calls

Bakeries struggling with calls to cut salt, sugar and fat

Manufacturers of baked goods are reaching a point where calls to cut salts, fats...

Thins in packaged bread could spark growth, Mintel

Can ‘thins’ save a dwindling packaged bread sector?

‘Thins’ have taken off in the US and Canada with bread, bagel and even...

Bread innovation needed amid carb, additive backlash: Mintel

Additives and carb backlash stumps bread innovation, says Mintel

Stephanie Pauk and Pam Yates

Analysts, Mintel

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...