CERTIFICATION: Global Manufacturing Trends

Aroma raw materials are natural or synthetic compounds that have unique taste or smell signatures. In the US, they are generally recognized as safe for human consumption by the FDA and comply with US food regulations as spelled out in 21 CFR 110. In Europe, aroma raw materials must meet the requirements of EU 88/388 to be used in food products, and additional regulations exist throughout the rest of the world. Flavor scientists refer to these signatures as the organoleptic properties of the molecules. These properties are often described as “sensory notes”. The most common are: fl oral, spicy, sweet, sour, salty and bitter.

Aroma ingredients are widely used as additives to preserve the lifespan of food and/or to enhance the flavor of food. These additives can be found in a vast range of foods—from confectionery to dairy products, and snack foods to flavored drinks. In a global marketplace, which increasingly favors organic and natural products, the necessity of preservatives has been called into question.

Preservatives
The most common methods of food preservation are pasteurization, dehydration, pickling, canning, freezing, or the addition of chemical preservatives. Although ideologically sound, the trend towards 100- percent natural products that have not been treated by pesticide, insecticides or preservatives is largely impractical as preservatives prevent microorganism growth, which would otherwise spoil products in transit to market.

While there is much debate surrounding the use of preservatives in food, there are many key areas where food preservation remains essential. For instance, preservatives enable storage and distribution of food to those in need by governmental authorities and aid agencies; Federal Emergency Management Agency (FEMA) food may be safely stored and distributed during states of emergency; in military and relief operations, meals-ready-to-eat (MRE’s) are essential for soldiers in the field; and preservatives help to conserve natural resources as less food is wasted through decomposition.

Flavors
The flavor ingredients market is highly competitive, with manufacturers and consumers continually demanding new flavors and taste technologies. Commercial applications for flavors include the enhancement of potentially bland meals and are key in the development of products such as dietary meals, where flavors can be added without increasing caloric value.

Regulations surrounding food-grade additives are stringent throughout the economically developed world but each country has it own unique criteria. The FDA specifies conformity to 21 CFR 110 standards, outlining Good Manufacturing Practices for foods, as well as 21 CFR 170, which covers food-grade additives. The FCC is a compendium of standards that promote quality and safety of food additives such as preservatives, flavorings, colorings, and nutrients.

(The United States Pharmacopeia acquired the FCC from the Institute of Medicine in 2006.) In Europe, the standards relating to foods include EC 178/2002 relating to Food Safety and EC 88/388 relating to flavorings. In Singapore, food is controlled under the Sale of Food Act Chapter 283, Section 56(1). Other countries such as Malaysia and Japan have their own specific requirements. Virtually all of the regulations promulgated by economically developed countries may be easily accessed via the Internet.

The growing globalization of the food industry and exposure to the varying international regulations has been a challenge for many companies both internationally and domestically. In recent years, the rapid growth of Asian markets has created great potential for companies to expand market share, profit, and customer base.

The main barrier to entry for companies wishing to capitalize on opportunities in Asia is their understanding of local regulatory requirements. Suppliers must not only conform to the government regulations but have to consider religious requirements as well.

Religion and culture in food
Currently there are two main religious requirements to be taken into account when approaching specific markets: kosher and halal.

Kosher products are items, which are produced in accordance with rabbinical council law. Only when materials have been kosher certified is a product approved for consumption by those of the Jewish faith. Rabbi Gershon Segal, the kosher-certifying expert for SAFC and Brenntag Great Lakes comments: “Aside from religious requirements, kosher supervision adds another level of quality control in responding to the needs of the ever-growing kosher market”.

Kosher is a biblical term which means “fi t” or “acceptable to use” and includes two categories of food: “intrinsically kosher” and “non-intrinsically kosher”. Intrinsically kosher foods are fruits and vegetables in their natural state where no processes need to be applied to the food to make it kosher. No rabbinical supervision is needed for this type of food. The definition for non-intrinsically kosher is any food derived from an animal that does not chew the cud or does not have split hooves. This also includes most birds, except poultry, fish that do not have fi ns and scales, and insects. Meat that originates from ruminant animals that have split hooves can be made kosher but the animal must be healthy; ritually slaughtered by a certified, trained rabbi; and the blood must be removed from the meat. Hard cheeses and grape products such as wine and spirits require that certain parts of the production process be performed by a rabbi. Kosher certification falls under three categories: dairy, meat and Parve.

Commenting on the applications for kosher-certified products, Dr Donald Mull, director of Flavor R&R for Allen Flavors says:“Often there are no specific applications for kosher-certified products, but customers would like all their acquired raw materials to be kosher so they are free to use them in all their kosher applications”.

In the short term, there does not seem to be any decline in demand for kosher-certified products, and as the population grows it is anticipated demand will increase accordingly. Halal is an Arabic word meaning “permitted” and categorizes three food types: halal, non-halal, and syubhah (or “doubtful”). Halal-certified products are manufactured in accordance with the Islamic council and must receive appropriate certification before being consumed by Muslims. All foods and drinks are halal except those that are stated as forbidden in the Qur’an (holy book of Islam) and Hadith (prophetic sayings). Muslims’ consumption of halal food adheres to the old adage that “You are what you eat”; therefore, by eating good, holy food, one becomes a holier person. Halal-certified products signify an acceptance of religious deeds and are obligatory for those practicing the Islamic faith. All foods are permitted for consumption by Muslims, except the following categories (including their derivatives, and any products which could have been cross-contaminated with them): carrion, fl owing or congealed blood, swine (including all by-products), animals not slaughtered in an Islamic manner, intoxicants, carnivorous animals with fangs, birds of prey with sharp claws, and land animals such as frogs or snakes.

Equipment used in the production of halal foods must be free from contamination with non-halal items. Halal products need to be fully segregated from non-halal items and comply with the necessary hygiene-and-sanitation requirements.

In order to achieve halal-certification, endorsement from a third party, typically an Islamic body is required. The certification attests that a product/service is suitable for Muslims and finished products which adhere to halal manufacturing procedures carry a halal symbol on the label.

In 2007, SAFC Supply Solutions announced that 350 of its food-grade products had been halal certified. The company worked closely with The Islamic Food and Nutrition Council of America to ensure that the specified products were in complete compliance with halal standards. According to Dewi Hartaty Binte Suratty, head of the Halal certification of Majlis Ugama Islam Singapura, Islamic Religious Council of Singapore, suppliers should get halal certification if they want to tap into the global halal food market estimated to be worth about $560 billion; enhance marketability of products to 1.6 billion Muslims worldwide (as one in four Muslims consume halal-certified food); and invest in a growing market.

She comments, “The two most popular markets for halal food are South-East Asia and the Middle East.” In South-East Asia—which includes Indonesia, Malaysia, Singapore, Thailand, Philippines— there are over 250 million halal consumers. In the Middle East, Islam is the major religion and halal certification is mandatory for meat and meat-based imported products.

A typical halal-certification process involves four steps: Application, Submission, Processing, certification, and Post certification. Upon completion, the application would be submitted to an appropriate halal-certifying body. At that time, the committee audits the production facility for compliance and subsequently approves or disapproves the application based on the findings. Once approved, a halal certificate is issued and is valid for one to two years. During Post-certification the company is obliged to advise any changes to the halal-certifying body and must renew its application two to three months prior the certificate expiring.