The global Food Certification Market was valued at USD 8.45 Billion in 2017. It is projected to reach USD 11.45 Billion by 2023, at a CAGR of 5.2% from 2018, as per a report by MarketsandMarkets. 

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How mandates in safety management in food processing industry is an opportunity?

There is a shift in consumer focus toward processed food products such as frozen food and RTE meals owing to changing lifestyles. For better marketability, additives are used to accentuate the organoleptic characteristics of food & beverage products.

Packaged products are also enhanced with preservatives to improve their shelf-life. With the increase in preference for convenience foods, the need for food certification to ensure food safety is growing.

There are more than 1,400 known pesticides; however, very few are permitted in agricultural practices under controlled limits. Contaminants such as mycotoxins, heavy metals, veterinary drug residues, PCBs, mycotoxins, GMOs, dioxins, and other allergens are the major contaminants present as residues in processed foods.

Some major chemicals that are hazardous to human life as stated by the World Health Organization (WHO) include arsenic, asbestos, benzene, cadmium, dioxin & dioxin-like substances, inadequate or excess fluoride, lead, mercury, and highly hazardous pesticides. The increasing incidences of these harmful chemicals in food products, which are produced majorly from packaging and processing, have resulted in the demand for food certification.

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Why lack of awareness about food certification among small-scale manufacturers is a challenge?

A significant number of small-scale food products manufacturers are not aware of the quality standards and certifications, especially in developing economies. These small-scale producers lack skills and knowledge and have low investment capability, which is a challenge for the food certification market, specifically in those developing countries where the ratio of small-scale manufacturers is greater.

The relevant private and public institutes should take measures to educate these manufacturers about food safety and quality standards.

According to a study published by the International Conference on Trends in Economics, Humanities, and Management in 2014, small-scale food manufacturing companies in the Philippines revealed that HACCP implementation and certification are hindered due to common problems such as limited financial capability, lack of prerequisite programs such as hygiene and sanitation in the factory, limited HACCP knowledge and technical competence, proper training, lack of external support from the government and industry associations, management problems such as commitment, motivation, and interest in the long-term benefits of HACCP for the company, and lack of government infrastructure and support.