Why most new products fail

The majority of new food and beverage products fail within their first year of production, and statistics show that your product is more likely to fail than to succeed. According to studies done by the Harvard Business School, more than 80% of the 30 000 products launched in the US each year fail. There is no lack of innovation out there; it is obvious that the challenge does not lie with the creation of the products. So what are 80% of innovators missing that is the key to long-term business success? Read more here.

New Alert

It’s Simply ‘Natural’

With the increase in ‘clean label’ products showcasing innovation in conjunction with sustainability, the use of words such as ‘pure’ and ‘natural’ to set products apart from the rest is becoming more common. Although health claims about food products are prohibited by the Regulations Relating to Labelling and Advertising of Foodstuffs (R.146/2010, as amended), they do make provision for the use of certain terms, such as ‘natural’ – in Guideline 7, which makes reference to the Food Standards Authority (FSA) of the United Kingdom (UK) Criteria for the use of the terms ‘fresh’, ‘pure’, ‘natural’, etc. in food labelling. This begs the question: When can I say ‘Natural’, and why? Read more here.

Something’s fishy

In South Africa, food safety is uppermost in the minds of every manufacturer, and increasingly, the consumer – which, before the Listeria outbreak of 2018, may have taken for granted. A topic of increasing urgency is the health of our oceans, and many groups are actively involved in the clean-up of our coastlines in terms of plastic pollution, the use of which is having a dire effect on our marine life. How far does the pollution of our oceans extend? A study done by the University of Cape Town has shown that plastic is not the only pollutant we should be concerned about. Read more here.

Adult food allergies: more prevalent than we thought

A lot of focus has been placed on the prevalence – and increasing prevalence – of food allergies in infants and the young; currently, it is about 8%. However, less is known about the prevalence of food allergies in older children and adults. Until recently it was estimated to be 1-2% in adults. Earlier this year, a study with over 40 000 participants was published, looking specifically at the prevalence in adults in the US. The results were quite alarming… Read more here.

Food Fraud Workshop: Know Thy Enemy

Food fraud is deliberate or intentional tampering with food products by means of adulteration, substitution or misrepresentation of the food products for economic gain. Knowing how to interpret what the various standards require and what to expect when audited against these new standards is a new challenge the food industry is currently coming to grips with.

FACTS and NSF are offering a 1 day course which will enable you to understand and act on the:

• Opportunities for food fraud
• How to scan the horizon for vulnerabilities
• How analytical analysis can assist with the prevention and control of food fraud
• How to utilise risk assessment models for both raw materials and suppliers

Download our information pamphlet with FAQ’s and registration form here and forward to [email protected]

FACTS training events 2019

FOOD FRAUD WORKSHOP
KNOW THY ENEMY

CAPE TOWN: 31 July 2019
GAUTENG: 8 August 2019

REGULATORY WORKSHOP
SA FOOD LABELLING REGULATIONS

CAPE TOWN: 27 - 28 August 2019
GAUTENG: 17 - 18 September 2019