4.2 Chemicals in the Food Production Ambit: Future Perspectives
69
On the other side, a possible evolution of safety culture in food industries may
concern in future the same nature of products and related food chains. In other terms, it
could be anticipated that the increasing separation between different production lines
(and products) in the same industry should cause the physical separation between
different chemicals—additives, cleaning agents, sanitizers, fuels, etc.—in a logical
way (Gurnari 2015; Laganà et al. 2017a, b, c, d, 2019a, b, c, d; Mania et al. 2017).
This evolution should be originated because of the continuous differentiation of
foods and beverage products in many groups and sub-typologies—organic products,
vegan foods, gluten-free edible commodities, regional recipes, etc. Actually, the
premise of work safety procedures is already based on factors, such as the separation
of chemicals and the safe handling, storage, transportation of these substances and
mixtures. However, the increasing number of different (even if similar) food products
could be the needed premise for ameliorated logistic procedures in warehouses, and
this premise could act as a good tool (Haddad and Parisi 2019a, b).
Finally, the need of ‘natural’ additives and raw materials to be used in food productions—correlated with the design of modern food products—generally forces producers to search for new substances. Probably, the continuous research will transform
the market of chemicals with the resulting creation of intermediate mixtures where a
basic raw material (with a traditional process) is coupled with one or more additives
with the aim of producing stable ingredients (extended shelf life) with the consequent
limitation of operations by food workers at the final production step. In other terms,
these productions should limit the number of operating workers when speaking of
mixing operations (the ‘omnipresent’ step in all food and beverage industries) with
reduced production steps and possibilities of manipulating intermediates.
References
Gurnari G (2015) Safety protocols in the food industry and emerging concerns. Springer, Cham.
https://doi.org/10.1007/978-3-319-16492
Haddad MA, Parisi S (2019a) Evolutive profiles of Mozzarella and vegan cheese during shelf-life. In:
33rd EFFoST international conference “sustainable food systems—performing by connecting”.
WTC Rotterdam, The Netherlands, 12–14 Nov 2019. Coffee and Poster Session 1, Tuesday, 12
Nov 2019
Haddad MA, Parisi S (2019b) Vegan cheeses VS processed cheeses. Traceability issues and monitoring countermeasures. 33rd EFFoST international conference “sustainable food systems—performing by connecting”. WTC Rotterdam, The Netherlands, 12–14 Nov 2019. Coffee and Poster
Session 2, Wednesday, 13 Nov 2019
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017a) Classification
and technological purposes of food additives: the European point of view. In: Chemistry and
hygiene of food additives. Springer, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017b) The Codex
Alimentarius and the European legislation on food additives. In: Chemistry and hygiene of food
additives. Springer, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017c) Food additives
and effects on the microbial ecology in yoghurts. In: Chemistry and hygiene of food additives.
Springer, Cham
69
On the other side, a possible evolution of safety culture in food industries may
concern in future the same nature of products and related food chains. In other terms, it
could be anticipated that the increasing separation between different production lines
(and products) in the same industry should cause the physical separation between
different chemicals—additives, cleaning agents, sanitizers, fuels, etc.—in a logical
way (Gurnari 2015; Laganà et al. 2017a, b, c, d, 2019a, b, c, d; Mania et al. 2017).
This evolution should be originated because of the continuous differentiation of
foods and beverage products in many groups and sub-typologies—organic products,
vegan foods, gluten-free edible commodities, regional recipes, etc. Actually, the
premise of work safety procedures is already based on factors, such as the separation
of chemicals and the safe handling, storage, transportation of these substances and
mixtures. However, the increasing number of different (even if similar) food products
could be the needed premise for ameliorated logistic procedures in warehouses, and
this premise could act as a good tool (Haddad and Parisi 2019a, b).
Finally, the need of ‘natural’ additives and raw materials to be used in food productions—correlated with the design of modern food products—generally forces producers to search for new substances. Probably, the continuous research will transform
the market of chemicals with the resulting creation of intermediate mixtures where a
basic raw material (with a traditional process) is coupled with one or more additives
with the aim of producing stable ingredients (extended shelf life) with the consequent
limitation of operations by food workers at the final production step. In other terms,
these productions should limit the number of operating workers when speaking of
mixing operations (the ‘omnipresent’ step in all food and beverage industries) with
reduced production steps and possibilities of manipulating intermediates.
References
Gurnari G (2015) Safety protocols in the food industry and emerging concerns. Springer, Cham.
https://doi.org/10.1007/978-3-319-16492
Haddad MA, Parisi S (2019a) Evolutive profiles of Mozzarella and vegan cheese during shelf-life. In:
33rd EFFoST international conference “sustainable food systems—performing by connecting”.
WTC Rotterdam, The Netherlands, 12–14 Nov 2019. Coffee and Poster Session 1, Tuesday, 12
Nov 2019
Haddad MA, Parisi S (2019b) Vegan cheeses VS processed cheeses. Traceability issues and monitoring countermeasures. 33rd EFFoST international conference “sustainable food systems—performing by connecting”. WTC Rotterdam, The Netherlands, 12–14 Nov 2019. Coffee and Poster
Session 2, Wednesday, 13 Nov 2019
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017a) Classification
and technological purposes of food additives: the European point of view. In: Chemistry and
hygiene of food additives. Springer, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017b) The Codex
Alimentarius and the European legislation on food additives. In: Chemistry and hygiene of food
additives. Springer, Cham
Laganà P, Avventuroso E, Romano G, Gioffré ME, Patanè P, Parisi S, Delia S (2017c) Food additives
and effects on the microbial ecology in yoghurts. In: Chemistry and hygiene of food additives.
Springer, Cham