Where does our food come from? It’s a simple question that seems to command a simple answer, but we know today’s increasingly globalized food supply chain makes this a more complicated response. At the same time, consumers are becoming more and more interested in the source of their food. According to a 2015 Technomic industry report, 62 percent of consumers prefer “local” food and beverage products, perhaps because they feel local food is more safe or nutritious due to its freshness. As the demand for this knowledge grows, food manufacturers are increasingly using technology that provides consumers with more information while enhancing data streams to address regulatory standards for foodborne illnesses and cross-contamination.
Signed into law in 2011, the Food Safety Modernization Act (FSMA) has prompted food brand owners to advance their proactive strategies to prevent instances of contamination — whether it stems from foodborne illness or the cross-contamination of ingredients that could be allergens. According to a Food Allergy and Research and Education (FARE) report, an estimated 9 million adults and 6 million children in the United States are affected by serious food allergies. For some perspective, that’s 4 percent of adults and 8 percent of children. Additionally, the Centers for Disease Control and Prevention (CDC) reports that more than 250 different recognized foodborne diseases affect one in six Americans (48 million people) every year. These statistics are an extension of a 2011 in-depth analysis that the CDC says still applies to the present time.