CASE STUDIES & CLIENT STORIES…

Allergen Contamination

In 2018 a specialist ingredient supplier faced losing major contracts because trace levels of an unexpected allergen had been detected in their product.  Although it was not at a concentration that would pose a consumer risk in the manufactured food, its presence at any concentration contravened the trading policies of key retail customers.

Acumentia member, John Points, was able to combine audit experience, expertise in allergen controls and a knowledge of analytical testing to investigate the probable cause.  After conducting both a full supply chain audit and a critical review of the testing technology, he was able to provide an expert opinion that the most likely cause was a non-allergenic interfering substance, previously un-noted because the test kit had never been applied to this type of ingredient.  The company was able to use his opinion to gain a derogation from the retailer policies and to continue trading.

A regulatory question for a health food ingredient

Glycomix, a carbohydrate consultancy owned by Acumentia member Chris Lawson, was approached by a North American health food company which had purchased the rights to an anti-obesity product from a Canadian academic.  The product consisted of a mixture of food-approved polysaccharides that, when added to drinks, smoothies etc., produced a high viscosity at very low concentration (higher than that expected by a sum of the parts) resulting in a feeling of satiety when consumed.  Claims were then made regarding reduced calorie intake, lowering of blood sugar and cholesterol.  The product was being sold in substantial amounts through CostCo and Walmart.

Both Health Canada and the FDA questioned these claims and, in particular, the reasons for the huge increase in viscosity resulting from apparently simply mixing the components.  The suggestion was made that in the manufacturing process (dissolving the components in water followed by granulation) it was possible that new covalent bonds had been formed.  As the company had no analytical data to provide to the regulators, they were told that unless they could produce the information sales would be prohibited.

Using a combination of in-house facilities and external laboratories, Glycomix undertook a comprehensive analytical programme which demonstrated that no new covalent bonds had been formed (methylation analysis).  It was further demonstrated by the use of SECMALS (size exclusion chromatography/Maldi mass spectroscopy) and the analytical ultracentrifuge that non-covalent bonding was responsible for the unusual viscosity behaviour of the product.  The work was published in peer-reviewed papers and Glycomix presented the results to both Health Canada and the FDA who accepted the findings.

Risk-Based Analytical Testing

Own-label retailers and their suppliers can spend a lot of money on analytical testing for chemical contaminants and authenticity checks.  Often this is driven by legacy policies that were introduced in response to a particular incident or food scare.

Acumentia member, John Points, worked with this retailer to review their testing policies, changing from prescriptive testing frequencies to a risk-based approach that complemented their other supply chain assurance procedures.  Testing was focused at the most appropriate point in the supply chain for each individual contaminant or risk, and John helped to train and roll-out the new approach to suppliers, a key aspect of the policy change.  The change in policy ensured that analytical testing added much more value to the supply chain assurance system, whilst being overall cost-neutral.

Sustainable Food Production

A team of Acumentia consultants, including current members Dave Baines, Kaarin Goodburn and Melanie Brown, undertook a desk research assignment for the Royal Society of Chemistry and the Institute of Chemical Engineers to assess sustainable food production and the implications for the chemical sciences. The report was published in 2009 by the RSC as ‘The Vital Ingredient’ (http://www.rsc.org/images/foodreport_tcm18-142397.pdf).

The expertise provided by Acumentia covered the whole food supply chain, including primary production, food processing and manufacture, distribution and retail, consumer, and supply chain waste.

Food Safety

An Acumentia team consisting of current members Kaarin Goodburn, Dave Baines and Melanie Brown carried out a desk research study for the European Food Safety Authority (EFSA) in 2010-11 to identify and define innovative technologies in the area of food production, ingredients processing and packaging that may impact on EFSA’s work in the medium and long term. The Acumentia team worked in collaboration with the Institute for Food Studies and Agro-industrial Development (IFAU) in Denmark. The project required a broad understanding of food technologies across the entire food chain.

Flavour Bench Marking

Acumentia undertook a benchmarking exercise for a major player in the flavours and seasonings market in 2011. The Acumentia team of Dave Baines, Lindsey Bagley and Melanie Brown, brought expert knowledge of the flavour and seasonings market as well as market research and product evaluation expertise. The project reviewed competition and patents in the field and conducted a technology audit and SWOT analysis against key competitors.

Food Colours

Acumentia, including current members Dave Baines and Lindsey Bagley worked together on a project for Overseal Natural Ingredients to search for, and evaluate, new sources for non-declarable food colours. The Acumentia team brought knowledge of regulatory issues, natural products and formulation of food products to achieve this goal.

Brain Health

GSK commissioned Acumentia to help identify new ingredients with potential for ‘brain health’ label claims. The Acumentia team, which included current members  Dave Baines, Chris Lawson and Lindsey Bagley, worked alongside RSSL specialists Melindee Hastie & Sarah Marshall and provided a wealth of experience in functional foods, formulation of food products, and more.