In a world in which food producers continually face new challenges in terms of quality, health, environment, and safety, the pressure to offer consumers qualitatively valid and competitive products is becoming increasingly stronger.

When I talk about new challenges, I am referring to increasingly prepared and demanding consumers, and a market that is undeniably affected by the pressures exerted by the IT world, which can, unfortunately, often become a source of misinformation compared to real-world conditions. Furthermore, we must not forget that we often have to deal with the complexity of extended supply chains, which make global control over suppliers increasingly difficult.

In the world of oil in the last 10 years, I have seen increasingly difficult challenges arise with respect to a request for transparency and traceability on all fronts by customers and certification standards, and the analytical parameters to be tested become more restrictive. The market requires constant commitment to eclectic aspects: quality, safety, environment, sustainability, and many others.

Systems and Standards

Over the years, the realization that a well-structured quality management system is crucial to a company’s success in global markets has gained traction, especially in the food sector.

Acquiring internationally recognized certifications and implementing strong quality management systems have become intrinsic parts of business strategy. They allow companies to differentiate themselves from competitors, attract new customers, and navigate increasingly complex and dynamic supply chains and marketplaces.

Product certifications such as Organic, GMO-free, and Gluten-free are among the most recognized by the general public today, but there are a multitude of other certifications that are less visible yet extremely complex and important. Although retail shoppers may not be familiar with these standards, they significantly contribute to enhancing the safety of the food supply chain.

Most of the quality standards that play a crucial role in the agri-food sector are recognized by the Global Food Safety Initiative (GFSI) body. The GFSI was founded in Belgium in 2000 with the goal of establishing a global food safety standard. The GFSI standards allow companies to sell safer foods in their markets, and are particularly effective for large-scale retail trade. All these standards include a risk assessment based on the HACCP (Hazard Analysis and Critical Control Points) and HARPC system (Hazard Analysis and Risk-Based Preventive Controls); the implementation of a documented quality management system and monitoring systems for environments; and personnel and products along the entire supply chain. Quality control is essential for every aspect of a company, and QA managers need to be constantly updated on the latest production technologies, products, and regulations.

When developing a food safety and quality strategy, it is important to expand focus beyond procedures and hygiene regulations. This is especially true and important in the food industry, and applies to all consumer goods sectors.

Today’s concept of “quality” food refers to every aspect of a product that is presented to the final consumer. It includes the inherent organoleptic and chemical-physical properties of the raw materials; the nutritional values and the specificities and details of the packaging; the skills of the line operators, and the training and safety of the staff employed in the supply chain. All of these factors play an important role in ensuring that consumers receive high-quality, safe, and nutritious food.

Some companies choose to invest in voluntary quality certifications to provide additional assurance to their customers regarding the reliability and quality of their products. These certifications involve independent third-party certification bodies that verify that a specific product, process, service, or management system meets a particular standard or regulations. They exceed the mandatory requirements set by national and regional authorities, and aim to give food buyers, retailers, and customers increased confidence in the products they purchase.

These certifications can be divided in two main categories:

1. System certifications:

In this category, various rules and guidelines are established to enhance the efficiency and effectiveness of company processes. One well-known standard is the ISO system, which comprises a set of regulations and guidelines developed by the International Organization for Standardization, and is recognized worldwide. In the field of agri-food, some of the most popular ISO standards include:

• ISO 9001:2015 – Quality management standard.

This standard defines the minimum requirements that the Quality Management System of an organization must satisfy to guarantee the level of product and service quality that it claims within the market.

• ISO 14001:2015 – Environmental management standard

This standard represents the regulatory reference point for companies and organizations equipped, or intending to equip themselves, with an Environmental Management System; defines an “Environmental Management System” as part of the corporate management system aimed at managing environmental aspects, satisfying legislative compliance obligations, and addressing and evaluating risks and opportunities.

2. Product certifications:

These certifications are designed to give consumers assurance about the quality of the product they purchase, usually identifiable by a callout or seal on the label. Among the various certifications available, some of the most popular ones are no-GMO, Organic, DOP, IGP, and ISO 22005.

ISO 22005 certification

This is one of my favorites, and it has been designed specifically for supply chain traceability. It guarantees the history and origin of a product, adding transparency and authenticity to the businesses that obtain it. Companies that obtain and maintain this certification are leaders in their industry, meeting the increasing demand for transparency and traceability from retailers and end-clients.

An active and dynamic quality strategy can be an engine for change and progress in any agri-food company. It is essential not only to establish a strong presence in new markets and gain customers’ trust, but also to demonstrate the company’s leadership and continuous commitment to improving their products and production processes.

Conclusion

The future in the food field will focus more and more on traceability, and the search for confirmation relating to the geographical origin of ingredients. Companies must find the simplest solution to demonstrate that they truly have solid foundations in this area.

I hope that company leaders increasingly recognize the importance of investing in quality. Such investments pave the way for sustained market relevance and consumer trust — two critical factors that will shape the future of their organizations.

Lucia Mazzi

Lucia Mazzi holds a PhD in Medical Biotechnology and a degree in Ecotoxicological Impact Analysis. With a background in scientific research and education, she has worked since 2_