Can data science drive advances in food safety? Panellists in the “Data Revolution: Is Food Safety Sitting on the Sidelines?” session tackled big questions about big data in a wide-ranging IFT SHIFT20 conference conversation.

One of the most valuable applications for mathematical or scientific models is to be able to accurately predict the future. In the absence of a crystal ball, how you go about that depends on what you want to predict, and on what you already know.

The Creme-RIFM Model is the most comprehensive of its kind. We built the model on real-life data from more than 41,000 people on how consumers use fragranced products (how often and where on the body) on a daily basis.

One of the less obvious effects of the COVID-19 pandemic has been its impact on the traditional food supply chain. From initial lockdowns that brought about shortages to later normalisation of the pandemic measures that drove a significant shift from in-person shopping to digital, online channels.

SAFFI (SAfe Food For Infants in the EU and China) targets food for EU’s 15 million and China’s 45 million children under the age of three. Project aims at developing an integrated approach to enhance the identification, assessment, detection and mitigation of safety risks raised by microbial and chemical hazards all along EU and China infant food chains.

Properly harnessing available data requires innovative and validated solutions that circumvent hype and buzzwords and instead focus on using advanced data access, analytics and predictive modelling harmoniously. Such solutions can then be used to underpin important safety and risk assessment decisions made by the industry and governments.

COVID-19 has accelerated digital transformation of the food production chain across the globe.

As the COVID-19 pandemic continues to put a strain on our lives, people are forced to change everyday habits to remain healthy. One positive outcome is that healthy living is now top priority, and people are actively looking to find ways to boost their immune system through exercise and diet.

Before your inbox gets filled with heart emojis and other love related imagery ahead of Valentine’s Day, now is the perfect time to consider what you’re doing to keep your real heart healthy.

Creme Global Head of Data Modelling and Statistics, John O’Brien, offered his insights for the discussion paper ‘AI & Predictive Analytics for Food Risk Prevention’, published as part of the EU-funded digital transformation initiative called Big Data Grapes.

Microbes are ubiquitous in nature. Their prevalence and spread – even with sanitisation procedures – is evident in food production environments. But what about condensation? Could this be just as big an enemy?

The US based NCI created a method to estimate the usual or habitual amount of food, or nutrients eaten by populations, known as the NCI method.

The benefit and power of Artificial Intelligence (AI) has been discussed for years. However, recent challenges in the food industry have accelerated it’s implementation. AI is now part of the food industry revolution, and it’s here to stay.

Food safety and consumer health are of utmost importance for the food industry. But even with so many controls in place, foodborne illness can still occur. New approaches are required to enable companies to take a more preventative approach to food safety. So why are companies turning to AI to solve this challenge?

“Each year – Unsafe food causes 600 million cases of foodborne diseases and 420 000 deaths.” World Health Organisation

Cronan McNamara, CEO, Creme GlobalAI and Predictive Modelling in the Food Industry.What Can It Do for You?IAFP 2021, Wednesday, 28 April 2021 Brendan Ring, Commercial

Creme Global has joined with Dawn Farm Foods and University College Dublin’s digital development hub, CeADAR, on a €3M Industrial Research Project to change the landscape of food innovation forever. As part of this, they have secured co-funding from the highly prestigious Disruptive Technologies Innovation Fund by the Irish Government.

When it comes to beverages, the reformulation challenge is notably simpler, as the sweetness of the sugars can be replaced with far smaller quantities of sweeteners which delivers the desired calorie reduction.

Over the next two and a half years, the FDA aims to cut the average sodium level intake by 12% — from 3,400 to 3,000 milligrams a day.