Venture Capitalist Start-Up, Soylent, Recalls Meal Replacement Due to Illnesses

A venture capitalist start-up nutrition company, Soylent, is recalling their nutrition snack bar after complaints of vomiting, diarrhea, and nausea.

First, who is buying this stuff?  One look at the website and it looks like something a bunch of computer hipsters came up with.  With all these real food companies with flat or decling sales, I am not sure why people feel that a bunch of techno-geeks can make a better product.

Second, the name....didn't they see the movie?  Yeah, Soylent Green...that was a meal replacement too.  But we all know what that was.  And in case you don't, we'll let Charlton Heston tell you: https://www.youtube.com/watch?v=9IKVj4l5GU4


LA Times
http://www.latimes.com/business/technology/
Soylent stops selling nutrition bars after customers report diarrhea, other illnesses
by Paresh Dave
October 12, 2016

Meal replacement start-up Soylent halted sales of its new nutrition snack bar Wednesday and advised customers to discard any in their possession.

Starting a Food Business Begins with Understanding Food Safety

Nice article in QA&FS on starting a food business and the need to understand food safety parameters.  The information presented mirrors what we have found - when people understand the food safety elements, they are better able to design their process and product. 

Too many new processors develop their process and then have to redo their concept after discovering that they have created opportunities for spoilage or pathogen contamination.  Understanding HACCP principles, which is really a risk analysis, helps the new processor evaluate the process and identify the needed controls.  They learn about proper process flow to prevent cross contamination, processing parameters to eliminate pathogens, and sanitation to remove hazards such as allergens.

Supplier control is another important concept for the entrepreneur, especially if that person is considering having another group co-pack the product.  While it is the co-packer who will be tasked with control, it helps if the entrepreneur has an understanding of what the co-packer should be doing.  Ultimately, it is the entrepreneurs label that goes on the product.

For more resources on Starting a Food Business, visit this Penn State website:
http://extension.psu.edu/food/entrepreneurs/starting-a-business

Quality Assurance and Food Safety
http://www.qualityassurancemag.com/article/small-business-success/
Small Business Success
Features - Plant Management
Overcoming the Challenges of Limited Funds and Resources
April 8, 2016
Lisa Lupo

Small Food Establishment Forced to Recall Improperly Processed Products

A small Washington establishment is recalling canned pickles and sauces after it was determined that the pH was too high.  The company was selling their product at fruit stands and small shops.

This is an example of the type of issue small businesses can run into when getting into producing foods when they do not know what they are doing.  Too many people want to make these type of products to sell at Farmers' Markets and roadside stands, but do not understand the importance of following the proper procedures for processing.  In this case, they had to recall product.  Worse, they could have made someone ill or worse.  Either way, issues like this can become a financial catastrophe for the establishment.

Penn State has begun a new training program to specifically address this need.  In Farmers' Market Food Safety Workshops, guidance is provided.  But this training opens the door to other training that is more specific to the operation and type of products being made.

FDA Recall Notice

http://www.fda.gov/Safety/Recalls/ucm454846.htm

Homemade recalls Pickles and Sauces because of possible health risk

 

Contact:

Consumer:

509-548-5301

 

FOR IMMEDIATE RELEASE — Juy 14, 2015 — Leavenworth, WA — Homemade of Leavenworth, Washington is recalling pickle and sauce products because they may have been improperly produced. Washington State Department of Agriculture routine sampling discovered that a bottle of Homemade Bread and Butter Pickles had a pH level high enough to allow the growth of Clostridium botulinum. Required records were not available to support that safe processing guidelines were followed on all sauce and pickle products produced at Homemade.

 

Small WA State Business Recalls Sauce in Jars Due to Improper Processing

A small, entrepreneur-type company is recalling pasta sauce after the Washington State Department of Ag found that the pH of a batch may be too high, and thus constituted a Clostridium botulinum risk.

There have been a few similar cases recently (NC Soup, CA Pesto Sauce) where small businesses have produced jarred products were determined to be Clostridium botulinum issues.  When processing these types of products,  FDA has set regulations and guidance that must be followed.

Certainly, this can be a lot for a small business to comply.  In this case, it is a one woman operation with 'the Sauce Lady' (story below) producing 100 jars of sauce per week.  The retired teacher, now food entrepreneur, has been this for close to 20 years.  But the downside of non-compliance can be severe, especially when that product results in botulism.

With the growing number of Farmers' Markets across the country, there are an increasing number of these type of products being sold by start-up companies.  It is important that they understand the risks and comply with established protocols for producing further-processed products that are jarred, or vacuum packed, etc.


FDA Recall Notice
http://www.fda.gov/Safety/Recalls/ucm412804.htm
Tullia's Recalls Sauce Because of Possible Health Risk

Contact:  Consumer:  509-879-0325
 Media:  Marco Barbanti  509-879-0325

FOR IMMEDIATE RELEASE - September 8, 2014 - Tullia's is recalling Italian Meatless Pasta Sauce code 530140. This recall has been initiated because a records review by the Washington State Department of Agriculture revealed that one batch of sauce produced with the 530140 code had a pH level high enough to allow the growth of Clostridium botulinum. If present, this organism can cause botulism, a serious and potentially fatal foodborne illness.

Bacon Jam recalled - failure to understand acidified foods

A Canadian company is recalling bacon jam after testing by Canadian Food Inspection Agency (CFIA) indicated that the product may permit the growth of Clostridium botulinum, a toxin producing bacteria responsible for causing botulism.

When developing products such as this, it is important that those products have product parameters in place (we often refer to them as hurdles) to prevent C. botulinum growth and toxin production.

• Having an equilibrium pH of 4.6 or less.  Equilibrium pH means that all components in the product must have reached this limit in 24 hours or less after processing.
• Having a low water activity of less than 0.85.  Water activity is a term used for the available moisture.  This water activity (or Aw) must be stable through time and consistent throughout the product.
• Having a preservative package (one or more preservatives that are added taking into account the food matrix)

Designing one or more of these parameters into the finished product will not necessary create a shelf-stable product, so in some cases, products will still need to be refrigerated.  It is also important that these product will need to receive a heat treatment.  For more information, you can review FDA's guidance on Acidified Foods.

 

Jarred or bottled foods have been the food-of-choice for many entrepreneurs.  Product types include salsas, barbeque sauces, salad dressings, jams and jellies, and pickled products. There are a number of reasons including longer shelf-life, ease of processing and the ability to find niches within the market place (although is one guy's salad dressing that much better than one you buy at the store).   It is important that food product developers, especially novices, understand how product and process parameters impact food safety.  I guess Brad did not do his best efforts in understanding this.

  

  

Calgary Herald

Bacon jam recalled in Alberta over botulism concerns

http://www.calgaryherald.com/health/Bacon+recalled+Alberta+over+botulism+concerns/9471881/story.html

By David Blackwell, Calgary Herald February 5, 2014

 

A brand of bacon jam is being recalled in Alberta after testing indicated it could contain the bacteria that causes botulism.

 

Kitchen by Brad Smoliak brand bacon spread is being removed from the marketplace after Canadian Food Inspection Agency tests revealed it may permit the growth of Clostridium botulinum.