Supplier risk assessments, supply chain risk management & supply chain compliance is going to get a level of focus unheard of in recent years.
Interestingly many of the companies that we work with have been starting to look at raw material availability as part of their supplier risk assessment and ensuring that food specs are looked at carefully to ensure that all ingredients have multiple sources.
The real problems are not in supermarkets but in restaurants and hospitals. You just have plate put in front of you and you can't be sure what it is and where its come from.
Hope it doesn't end up like the food information regulations (FIR)
What would you see if you compared food spec's and retail prices for equivalent products across different markets?
Yet another variable to incorporate into your supplier management programme.
Experience from existing salt reduction projects indicate that there is no one great substitute that will work across the board. The lack of a one size fits all solution will make life especially difficult for makers of ready meals and sandwiches.
The one lesson I would advise you to take away from all the likely conferences & webinars is that recent developments should result in a more focussed senior management commitment to supplier approval management.
It is frustrating that the activities of the few are yet again having a large impact on the majority of the food industry.
It would be interesting to see the weightings applied to food safety variables in the cost/benefit decision on returning production to the UK.