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With food supply chains evolving, the food industry is facing a number of challenges due to external factors (the war in Ukraine, climate change, Covid-19, Brexit) and will continue to face disruption in the future. Switching ingredient suppliers is challenging and complex – there are a number of factors that need to be considered from authenticity, quality and potential contamination to risk management.
In this webinar we will discuss supply chain challenges and considerations as well as the strategies that food companies can adopt to mitigate these, helping to build a resilient and responsible supply chain for the future.
Barbara Hirst is widely recognised as an expert in allergen management. With an extensive analytical background, she uses her 20+ years' experience of working with food manufacturers to give advice on how to plan and carry out cleaning validation studies.
Robert Griffiths is our oils and fats technical specialist and has extensive experience in the the analysis, uses and properties of these in a variety of food and non-food applications. Robert is the current chairman of the British Standards Institution (BSI) Oilseeds, Fats & Oils Committee.
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