Upcoming Webinars

Risk Assessment on Novelty Ingredients

January 12th | 10 AM MT

Throughout history, humans have relentlessly shown a talent for challenging the status quo and dreaming up new uses for old resources.

The 21st century—in just 20 years—has given us a wealth of new wonders, such as rainbow bagels, gold flake pizza, and charcoal ice cream. And the trend doesn’t appear to be slowing down. If anything, it’s accelerating.

But this “new product renaissance” isn’t without risks. And it doesn’t matter if the ingredients are new or if brands blend them in a novel way. When it comes to food and beverages, safety remains paramount. Risks inherent in the production process, the absence of proven test methods, or ineffective supply chain controls all threaten product safety.

Suppose you play a part in the supply chain for novelty ingredients or finished goods. If so, you must take extra care in conducting novel ingredient evaluations because you can’t rely on historical knowledge and experience to identify every risk while implementing the necessary controls.

Our latest webinar guest, Dr. Steven Gendel, brings 30 years of experience helping the food industry and regulators ensure food safety. He’s joining TraceGains to offer insight into the best approaches to risk assessment for novel ingredients. Then, he will show you how to take it a step further in using these assessments to develop the most effective controls. We’ll be looking at the entire process, from sourcing to manufacturing to distribution.

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In this webinar, you’ll discover:

  • The divergent origins of food novelties, from ingredients to the production process.
  • Various novelties that involve protein, or protein-derived, ingredients.
  • Best practices for risk assessment stages and the associated safety risks, from production to controls to prevent cross-contamination and less-effective supply chain controls.
  • How to best approach risk assessment for novel ingredients and use effective implement evaluations to develop appropriate controls.

Our Speaker

Headshot of Dr. Steven Gendel, Expert speaker on risk assessment on novelty ingredients
Dr. Steven Gendel

Principal | Gendel Food Safety LLC

Steven Gendel has over 30 years of experience helping the food industry and regulators protect food safety, respond to the evolution of the international food system, and prepare for rapid changes in technology. Dr. Gendel spent over two decades developing science and policy in the FDA Center for Food Safety and Applied Nutrition. He was the first FDA Food Allergen Coordinator and contributed to the creation of agency policy, guidance documents, and regulations including guidance for the Food Allergen Labeling and Consumer Protection Act (FALCPA), the Preventive Controls for Human Foods Rule, and the Gluten-Free Labeling Rule.

He is an internationally recognized expert on food allergen management and on safety assessments for new food proteins.  He has been an instructor in programs organized by FDA, the Institute of Food Technologists, the International Association for Food Protection, state agencies, and the National Center for Food Safety and Technology (now IFSH).  Dr. Gendel holds a B.S. in Chemical Engineering and a Ph.D. in Cell and Developmental Biology. He has advanced training in risk assessment, food law, HACCP, and Preventive Controls. He works from the Washington, D.C. area.