Innovation and risk in low-moisture ready-to-eat ingredients: identifying knowledge gaps and training needs in the supply chain: briefing note

Abstract

In parallel with global population growth, food production is a large-scale industrialised process with lengthy supply chains. These chains provide ingredients for food manufacturers and retailers. Consumers usually either purchase manufactured ready-to-eat (RTE) products, or ingredients to make their own food. When low moisture (LM) ingredients are incorporated into RTE products, they present unique microbial risks, potentially causing foodborne illness.

While there is growing scientific evidence around microbial risks in LM RTE foods, there is a gap in understanding about the human dimensions of LM RTE supply chains – of what people know and what people do. This report outlines key findings of social science research – in-depth expert interviews and site visits to food processing and manufacturing sites - undertaken in 2023-24 in collaboration with industry stakeholders in LM RTE supply chains.

Key findings:
1) The RTE category is ill-defined, including in the management and regulation of LM ingredients;
2) There are gaps in knowledge and training around microbiological safety in LM RTE ingredients, among food business professionals and in consumers;
3) Microbiological safety in LM RTE ingredient supply chains is affected by a broad range of environmental, economic, regulatory and geopolitical factors.

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Identifiers

ORCID for Emma Roe: orcid.org/0000-0003-4674-2133

ORCID for Paul Hurley: orcid.org/0000-0002-8964-5774

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