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

Gourmet breads on trend, says Bridor

Gourmet breads on trend, says Bridor

French artisan bakery maker Bridor says consumers are eating less bread, but are demanding...

Verdiujns extends portfolio of BRC-certified  wafers

Verdiujns extends portfolio of BRC-certified wafers

Verduijns Fine Biscuits launched three savory variants to its portfolio of organic wafers at...

Dutch baker Daelmans aims to take stroopwafels worldwide

Dutch baker Daelmans aims to take stroopwafels worldwide

Daelmans has been making the caramel waffles for over 100 years and today, is...

Kettle Chips ventures into new snack territory with Snyder’s-Lance

Kettle Chips ventures out of UK and to new snack territory with Snyder’s-Lance

UK business Kettle Foods is diversifying into new snacking avenues such as popcorn and...

Soviet era’s Long Chips’ journey of endurance

Soviet era’s Long Chips’ journey of endurance

Pernes L’s Latvian snack, Long Chips, survived the collapse of the Soviet Union in...

Ex-flight attendant creates PaPis pea protein snacks for passengers

Ex-flight attendant creates PaPis pea protein snacks for business class passengers

Startup PaPicant has developed PaPis, a savory snack bar targeted at first and business...

wow!bab targets supermarkets with baobab cereals and bars

wow!bab targets supermarkets with baobab cereals and bars

German cereal and cereal bar company Frutelia is eyeing mainstream supermarket listings for its...

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...