In this Podcast, NIZO Food Research Division Manager René Floris will be exploring some of the key issues and challenges facing the nutraceutical and food ingredient industry today. Reducing food waste trough microbial quality control Globally, as much as one-third of the food produced for human consumption is lost or wasted every year. One reason food may be discarded is the presence of microbes that can cause spoilage or illness. This makes proper food safety and chain control in food development and production a key aspect of reducing food waste. Microbiology and Food Safety expert Robyn Eijlander from NIZO discusses how to ensure and control microbial quality when adding novel ingredients or probiotics, or adapting processes.