Provided by BIS Research
The food safety industry has come a long way since the beginning of the industrial revolution as the abundance of food has increased and product recall incidents came into the limelight. The food industry has become quite regulated since, but the concern of food safety still looms large on the health of the population. The contamination of food with pathogens and other detrimental elements has resulted in rising concerns about various food-borne ailments, which has further increased the pace of research and development of various food safety tests of different degrees. According to a study by the Academy of Nutrition and Dietetics (U.S.), every year about 1 out of 6 Americans falls ill, 128,000 are hospitalized, and 3,000 die from foodborne diseases. Due to such a rate of foodborne diseases affecting the masses, the concerns related to consumption of genetically modified foods, chemical residues, and other such issues related to foods have had a major influence on the food processing industry across the globe.
The competitive food and beverages industries at present are trying their best to strike a balance between providing high quality products which are safe for consumption and have a longer shelf life with a low amount of preservatives, despite the high sugar levels in some of the food products which makes this work more difficult as these products are prone to yeast and mold. Now, the outbreak of food-borne illness has been linked to foods such as fruit juices, which were considered safer earlier.
As the global food supply is increasing, the need for advanced food testing systems is becoming more and more essential on a global scale. The evolving food habits of the population, mass catering and the globalization of food supply has propelled the demand for a food safety system globally. This demand has driven companies across the globe to put efforts into upgrading their food safety systems and maintain it in the products that are manufactured and supplied. The food safety testing market includes companies which provide solutions for the detection of contaminants, outsource the food products for testing to laboratories, and the ones which have their own in-house food testing facilities.
According to a recent report Global Food Safety Testing Market: Analysis & Forecast (2017-2021), the global food safety testing market is expected to grow at a CAGR of 7.5% from 2016 to 2021. Several stringent regulations by many countries and the outbreak of food poisoning are stimulating the growth of this market. Technologies such as PCR based technique, immunoassay, ELISA, rapid culture detection, biosensors and several others are being used widely for testing foods. Along with this, a number of new tests such as gluten sensitivities, intolerance, food fraud, pathogen detection, pesticides, and antibiotics, among others, are being introduced in the market.
The above-mentioned technologies are being used widely by manufacturers and laboratories because of their faster rate of detection, which in turn helps in lowering the rate of food recalls and increase the shelf life of food products.
Consumers are becoming aware of the usage of safe food products and the necessity of protecting the environment, and this is helping in driving the food safety market towards growth. In addition to this, governments all over the globe are investing extensively in this market due to rising concerns over global food security and sustainability. The key market players are focussing on different patterns of testing and enhancing their products to provide better tests.
Some of the key players in the market are
- SGS SA
- Eurofins Scientific
- Intertek Group plc.
- Bureau Veritas SA
- ALS Limited
- Mérieux NutriSciences
- AsureQuality Ltd
- Microbac Laboratories, Inc.
- Genetic ID NA, Inc.,
- Laboratory Corporation of America Holdings
In our previous post on the increase in food recalls due to contamination, we spoke about the need for increased food traceability. Marrying this with improvements in food safety measures at source are key to reducing food borne ailments for the global food industry.
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