by Food Marketing Technology | Jun 22, 2026 | Food Safety
management. Raw meat and poultry naturally carry microorganisms, including dangerous pathogens such as Salmonella, Campylobacter, Listeria monocytogenes, and pathogenic E. coli. Unlike dry food industries, poultry and meat facilities operate in wet environments with...
by Food Marketing Technology | May 4, 2026 | Food Safety
In today’s increasingly globalized food system, ensuring the safety and quality of perishable products has become more complex than ever before. Food items now travel across cities, countries, and even continents before reaching the consumer’s plate. In this intricate...
by Food Marketing Technology | Mar 19, 2026 | Food Safety
Counterfeiting has expanded from isolated infringement to a structural risk affecting public health, industrial reliability, and trade credibility. As supply chains grow more complex and digital commerce expands, unauthenticated products are penetrating regulated and...
by Food Marketing Technology | Feb 21, 2026 | Food Safety
Effective control of hygiene and environmental conditions is fundamental to both quality and food safety in bakeries. Open product areas—such as dough make-up, proofing, cooling, slicing, and packing—are particularly vulnerable to airborne contamination, condensation,...
by Food Marketing Technology | Feb 21, 2026 | Food Safety
2025: A Wake-Up Call for India’s Food Safety System The year 2025 has emerged as a defining moment for food safety in India, exposing the hidden and increasingly complex nature of food adulteration across the country. What was once perceived as sporadic dilution or...
by Food Marketing Technology | Jan 29, 2026 | Food Safety
Indian bakery market is currently between USD 12–14 billion annually. Recent industry estimates place the market around USD 13–14 billion in 2024. Forecasts indicate a compound annual growth rate (CAGR) in the 9–10% range into the next decade, which would take the...
