Food Quality Magazine
ISSUE 04 | OCTOBER 2015
mes seaweed as in form of seaweed
snacks because it has big number
of nutrients, including high levels
of vitamins A and C, and calcium,
high amounts of iodine, potassium,
selenium, iron, and magnesium.
The grate thing to remember is that
all this comes in a very low-calorie
package.
Development of suppliers
As noted in Delhaize Group project,
development of suppliers can go
through developing of animal feed
or improving of soil. Important step
would be the training for suppliers
in changing the conditions of production and demands for healthier
raw materials and healthier food
programs.
At the end it comes clear that future customer demands for healthy
food and healthier choices will have
effects on global changes in food
safety demands.
Development of healthier products
and providing healthy food for market ultimately will change the food
safety standards and we can expect,
beside allergen management and
labeling, more concrete demands in
them.
Changes then will be visible in time
of effectiveness of food safety on health of consumer, and when healthy
becomes the inseparable part of food safety then we can say that our
food product is 100% safe. Author
of this article, Spec. Sanit. Eco. Ing.
Vladimir Surčinski, is Auditor and
Trainer, Quality Austria Center d.o.o.
Belgrade, Serbia.
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