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

Bosch Packaging Technology biscuits Interpack

Bosch: Biscuit makers face production challenges in portion control packs

Andreas Schildknecht,

global product manager, Bosch Packaging Technology

OAL debuts APRIL Robotic Weighing Station Interpack

OAL: ‘You don’t need to have robots in cages any more’

Jake Norman,

sales and marketing manager, , OAL

GEA debuts Comas and Imaforni processing lines

GEA debuts Comas and Imaforni processing lines

Marco Gandini,

VP, head of bakery applications, , GEA

Treofanphthalate-free packaging and mineral oil barriers

Treofan turns to phthalate-free packaging films and mineral oil barriers

Jürgen Schischko

Technical service director, Treofan

Braskem packaging changes color if a product is unfit for consumption

Braskem packaging changes color if a product is unfit for consumption

Marcia Pires

polymer science researcher , Braskem

Mettler-Toledo Safeline metal detection systems

Mettler-Toledo Safeline debuts four enhancements on its metal detection systems

Mettler-Toledo introduced four enhancements on its Safeline metal detection systems at Interpack.

Too good to throw away

Too good to throw away

Innovative snack start-ups are proving there’s no reason for the world to continue wasting...

Manning Impex ups Asian offering for UK market with seaweed snacks

Manning Impex ups Asian offering for UK market with seaweed snacks

UK-based importer and distributor Manning Impex has added Tao Kae Noi seaweed snacks to...

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...