Journal of Food: Microbiology, Safety & Hygiene
Open Access
ISSN: 2476-2059
+44 1478 350008
ISSN: 2476-2059
+44 1478 350008
Rong Murphy
Maple Leaf Farms Inc., USA
Keynote: J Food Microbiol Saf Hyg
There is an insatiable consumer-appetite for organic, all natural, non-GMO, antibiotic free, and gluten free foods, with productions in that market segment estimated to grow by as much as 16% annually through 2020. With more food startup companies claiming organic, all natural, non-GMO, antibiotic free, and gluten free foods at unprecedented rates and major food companies pivoting to offer new products in those categories, the compositions of our foods are shifting. With this market shift, artificial preservatives, colors and dyes as well as those food ingredients that are perceived as consumerunfriendly are being eliminated from both human and animal food products. How does this shift in food trends impact our food supply? How does this market shift modify the shelf life of our food products? and, how does this shift affect food manufacturing organizations? Food researchers and industries are hard at work to validate the food safety of these new trendy products. As new food products enter the consumer market, food manufactures will need to avoid costly recalls and potential consumer health issues by verifying food safety of products on the frontend. As food manufacturing organizations approach production, the organizations also face more considerations about various costs, quality control, and record keeping. From sourcing to packaging and further to tracking, food ingredients and finished food products are coming from all over the world. Collaboration among supply chain partners and full integration throughout networks of suppliers and customers are critical elements. Food companies that have fully integrated supply chain and customer networks are more likely to succeed, with access to the same information, working towards shared missions to deliver results, and being ahead of their competitors. Connected supplier and customer networks will allow food companies to be agile when faced with issues, responsive to recalls, and to be flexible and efficient.
Rong Murphy is the Vice President of Quality Assurance and Food Safety at Maple Leaf Farms Inc., America’s leading producer of premium quality duck products. Previously, she served as the Vice President of Food Safety for McDonald’s (China) and in various capacities at PepsiCo, Cargill, and Campbell Soup Company. She started her Food Professional career as a faculty at the University of Arkansas. She received her PhD in Chemical Engineering and her Master of Science degree in Chemical Engineering, Food Science, and Microbiology. She is a registered and licensed Professional Engineer.