Plant-Based Food Safety & Novel Ingredients
04 – 08 May 2026
Sandton Centre
Johannesburg South Africa
Register Now! Limited Seats Available!
R19,999.00 Per Delegate
Course Introduction:
The rapid growth of the plant-based food sector and the introduction of novel ingredients present unique opportunities and challenges for food manufacturers, quality assurance professionals, and regulatory bodies. This course equips participants with in-depth knowledge of food safety risks, regulatory compliance, quality management, and innovation strategies specific to plant-based foods and novel ingredients.
Participants will gain insights into allergen management, microbiological risks, clean-label formulation, regulatory approval processes, and best practices for maintaining food safety while fostering innovation in product development.
Course Objectives:
By the end of this training, participants will be able to:
• Understand the global plant-based food market trends and consumer expectations.
• Identify potential food safety hazards unique to plant-based ingredients and products.
• Apply hazard analysis and risk-based preventive controls (HACCP/HARPC) in plant-based processing.
• Manage allergens and cross-contamination risks in plant-based manufacturing.
• Navigate regulatory frameworks for novel ingredients (EU Novel Foods, US FDA GRAS, African market compliance, etc.).
• Implement quality assurance and testing protocols for new product launches.
• Develop a sustainability-focused and safe innovation roadmap for plant-based foods.
Who Should Attend:
This training is ideal for:
• Food safety managers & quality assurance professionals
• R&D and product development teams
• Regulatory affairs specialists
• Food processing engineers & plant managers
• Entrepreneurs in the plant-based food sector
• Nutritionists and dietitians working with plant-based products
• Government and NGO food inspectors/regulators
Course Outline:
Day 1 – Introduction to Plant-Based Foods & Novel Ingredients
• Global market overview and trends in plant-based foods
• Consumer drivers: health, environment, and ethics
• Definition and classification of novel ingredients
• Key raw materials: plant proteins, alternative fats, binders, functional additives
• Overview of food safety concerns in plant-based products
Day 2 – Food Safety Hazards in Plant-Based Foods
• Microbiological risks: bacteria, molds, and yeasts
• Chemical hazards: pesticide residues, heavy metals, mycotoxins
• Physical hazards: foreign matter risks in plant ingredient processing
• Case studies of plant-based product recalls
• Allergen management in mixed processing environments
Day 3 – Regulatory Compliance for Novel Ingredients
• International regulatory frameworks (EU, FDA, Codex Alimentarius, African regional regulations)
• Novel food approval processes and GRAS notifications
• Labelling requirements for plant-based and hybrid products
• Claims management: “vegan,” “plant-based,” “clean label,” “organic”
• Intellectual property considerations for novel formulations
Day 4 – Quality Assurance & Testing Protocols
• HACCP/HARPC application for plant-based processing
• Shelf-life testing and sensory evaluation for plant-based products
• Nutritional analysis and fortification strategies
• Verification & validation of processing controls
• Traceability systems for ingredient sourcing and supply chains
Day 5 – Innovation & Sustainability in Plant-Based Foods
• Sustainable sourcing and ethical supply chains
• Functional foods and fortification opportunities
• Clean-label formulation and ingredient substitution
• Integrating AI and automation in quality control
• Group workshop: Developing a plant-based product safety plan
• Final review, Q&A, and certificate ceremony
End of the workshop
IN HOUSE AND ONLINE TRAINING
While both In-House and Online training can present with cost-effectiveness and time-efficacy, there are some very specific differences between in-house courses and those based online.
The demand for additional courses by individuals or groups of people is increasing. Still, it depends entirely on the preferences of a person what type of training he or she wants to receive. Online courses and in-house training carry some similarities but they are considered to exhibit some very pivotal differences too. Despite that, both types of learning can be really beneficial for attendees.
For Registration and other Training arrangements,
contact us on the detail below.
SOUTH AFRICA : +27 11 057 6001
TANZANIA Cell: +255 769 688 544
WhatsApp +27 79 574 0389
info@bmktraining.co.za / www.bmktraining.com
