Description
Presenter: Kevin N. Boyd, PhD, DABT, The Hershey Company
Moderator: Liz Hagerman, The Hershey Company
Regulations will always continue to evolve and develop, and over the last year there have been a number of changes worth highlighting; some broad-sweeping for the food industry and some more specific to confectionery. We’ve also seen more nuances between countries, and even within states in the US, that create complexity for manufacturers. Although some contaminants have been managed for many years, such as heavy metals, mycotoxins and processed formed compounds like acrylamide, there have been activities surrounding allowable limits and mitigation practices. There have also been actions around ingredients, such as colors and sweeteners, that have raised questions and altered the regulatory landscape. Consumer behaviors and desires are also changing, including increased interest in a company’s environmental, social and governance (ESG) goals, which can impact ingredient sourcing, claims and packaging innovation. This update will also address some of the recent regulatory activities in these areas (e.g., claims, allergens, labeling updates and packaging).
