With more and more consumers wanting naturally derived food dyes and these being harder to source this highlights a potential risk of adulteration with these dyes what often presents a danger to consumers due to the substitute ingredients used such as Sudan I.
I know from the work I do every week with progressive technical directors and technical managers that treating food safety as a "non-competitive issue" allows them to sit down, have conversations and move things forward. If food safety becomes a competitive issue some companies may become introverted and we are all worse off as an industry.
A simple change to the spec formats is all that is required.
It is also possible that variables such as ingredient lists and full nutrition tables will need to be locked down at an earlier stage, this will increase the pressures on already stretched new food product development processes (NPD)
It is frustrating that the activities of the few are yet again having a large impact on the majority of the food industry.