Allergens are a key focus, both for manufacturers, desperate to minimise product recalls, and also discerning consumers who are keen to know what they are putting in their mouths.
This has led to the development of a number of computer-based ingredients systems, in the hope that pooling information will make it easier for the food industry to keep track of its ingredients.
Traceassured is the latest of these systems to hit the market and was launched by a Northern Irish firm of the same name. Moy Park technical director Dr Ken Baird, who is also chairman of Traceassured, explains that the package can follow the manufacturing process throughout the entire supply chain, offering manufacturers complete traceability.
Traditionally, you would put a physical label on a batch, which could lead to a lengthy paper trail, says Baird. "With Traceassured you are able to chase the containers that hold the food, for example a chicken house, using barcodes, similar to the way in which cars have registration numbers."
The system has been used at Moy Park for the last year, while interfaces are improved to make it more user-friendly and now the product is being launched globally.
In a separate development, the catering industry is also set to benefit from an online computer system called Erudus.
"Erudus should reduce the amount of ingredients information requests for food manufacturers because foodservice companies can find what they are looking for online," says Erudus chief executive Chris Binge. "The service provides information on allergens, nutritional data and dietary suitability, so if you want a donut for diabetics, then you can find a supplier."
Binge explains that a key advantage of Erudus is its cost efficiency.