Hello and welcome back to The Food Industry Executive Newsletter—Unauthorized, of course. I’m James Thornton, joined as always by Susan Mitchell. Susan, how are you doing today?Hey James, I’m good! Excited to dig into this week’s news. There’s a lot happening, especially around crisis management and recalls. It feels like every week there’s a new headline, doesn’t it?Absolutely. And you know, after last week’s chat about regulatory pressures and reformulation, it’s almost like the industry can’t catch a break. But when it comes to recalls, the stakes are just so high. If you get the messaging wrong, you’re not just dealing with compliance—you’re risking your brand’s reputation, and honestly, public safety.Right. And it’s not just about putting out a press release anymore. Companies have to move fast, and they need to use every channel—social, loyalty programs, QR codes, even in-store signage. If you’re vague or slow, people panic. Or worse, they get the wrong info and the problem just snowballs.Yeah, I remember a case in the UK—this was, oh, maybe two years ago? There was a chocolate recall, and the company actually used QR codes on the shelf labels and on their website. It let shoppers scan and instantly see if their batch was affected. That level of precision, it really stopped the rumor mill before it started. I mean, it could’ve been a PR disaster, but instead, people actually praised them for being transparent.That’s such a good example. But on the flip side, I’ve seen brands try to downplay things or bury the details, and it just backfires. People want to know exactly what’s going on—batch numbers, sell-by dates, which stores. If you leave that out, you’re basically inviting misinformation to fill the gap.Exactly. And it’s not just about the initial announcement. You’ve got to keep updating, answer questions, and make it easy for people to get refunds or medical advice if they need it. Otherwise, you’re just fueling the panic. It’s a tough balance, but the companies that get it right are the ones who treat it like a two-way conversation, not just a legal obligation.And honestly, with how fast things move online, you can’t afford to wait. If you’re not out there with clear info, someone else will fill the void—and it probably won’t be accurate.So, speaking of challenges, let’s talk about reformulation. Cocoa prices are up something like 400%—which is wild—and citrus crops are still getting hammered by greening disease. Brands are having to rethink everything from recipes to sourcing just to keep products on shelves and prices reasonable.Yeah, and it’s not just about cost, is it? Consumers are demanding less sugar and sodium—75% want less sugar, and Americans are still eating way more sodium than recommended. Plus, there’s this whole movement around food waste. I saw that 69% of people would actually buy products designed to reduce waste. That’s a huge market shift.It really is. And it’s not just about swapping out ingredients. There’s a lot of pressure to keep labels clean, use natural preservatives, and extend shelf life. But what’s really interesting is how AI is speeding up the whole R&D process. Instead of spending weeks in the lab, companies can now simulate ingredient combos in minutes. It’s kind of mind-blowing.It is. But I know you’ve got some thoughts on the regulatory side, right? I mean, AI can crunch the numbers, but when it comes to submitting to, say, the EFSA, you still need human experts to check the data. Otherwise, you risk those infamous AI hallucinations sneaking into your dossier.Exactly. I mean, AI is fantastic for building out those novel food dossiers—analyzing protein data, running exposure assessments, all that. But at the end of the day, you need scientists and regulatory folks to verify everything before it goes out the door. Otherwise, you’re just asking for trouble. I don’t think we’re anywhere near replacing human oversight, especially with how strict the EFSA can be.No, definitely not. But the efficiency gains are real. Take Califia Farms, for example. Their V31 inspection system can check up to a thousand beverage packages a minute. That’s bottles of all sizes, and it only takes a few minutes to switch between products. That kind of tech is a game changer for quality control and reducing waste.Yeah, and it’s not just about speed. It’s about consistency and being able to catch issues before they become recalls. Which, looping back to our first topic, is exactly what you want. The fewer surprises, the better.Let’s shift gears a bit—cold chain infrastructure is having a real moment right now. Smart Warehousing just opened temperature-controlled facilities across six states, adding over 1.6 million square feet. That’s a massive boost for last-mile delivery and keeping products safe, especially with all these direct-to-consumer brands popping up.It’s huge. I actually toured a cold storage hub in Texas last month—right in the middle of a heatwave, of course. The tech they’re using is incredible. Multiple temperature zones, everything tracked in real time, and the logistics to get products out the door fast. It’s the only way to keep things from spoiling before they even hit the store.And with the market for X-ray inspection equipment expected to hit nearly $3 billion in a few years, it’s clear that food safety is top of mind. The new dual-energy detectors, like the Mettler-Toledo DXD+, can spot even low-density contaminants without damaging the product. That’s a big leap from the old days of random sampling and hoping for the best.Yeah, and it’s not just about catching metal or glass anymore. These systems can pick up all sorts of things—plastic, bone fragments, you name it. It’s all about reducing waste and making sure only safe products make it to the shelf. And honestly, with the scale of some of these operations, you need that level of automation just to keep up.Absolutely. It’s a fascinating time to be in the industry—so much change, so much innovation, but also a lot of pressure to get it right. I think we’ll be seeing even more of this as companies try to balance efficiency, safety, and sustainability.Couldn’t agree more. And I’m sure we’ll have plenty more to talk about next week. Thanks for joining us, everyone. James, always a pleasure.Likewise, Susan. Thanks for listening, and we’ll see you next time on The Food Industry Executive Newsletter—Unauthorized. Take care!

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July 1, 2025 News for Food Industry Leaders