4. The Future of Chemicals in the Food Production Ambit

The continuous and impetuous advance of chemistry in the food and beverage industry is relatively recent and correlated with the creation of new products with enhanced features (e.g., improved durability) on the one side, and the introduction of automated or semi-automated processes similar to non-food industries, meaning also the creation of busy program schedules, the use of ‘crowded’ areas for manipulation, storage, transportation, etc., and the need of improved machines and equipment which should be functional and cleanable in a relatively low time. Many workers, exposed to chemicals, may suffer critical diseases because of significant adverse effects, even at low doses. The difference in physical state of chemicals (powders, aerosolized dust, gas, etc.) can complicate studies and evaluations. Food industries are not an exception. This chapter explores the future behavior of food production workers when speaking of chemical handling and allowed/notified uses. Probably, food and beverage companies will be forced to gradually consider safety and environmental concerns within their organization, and young/senior managers will be required to comply with safety regulations. Moreover, the increasing number of different (even if similar) food products could be the needed premise for ameliorated logistic procedures in warehouses. In addition, the design of modern foods and beverages could promote the diminution of mixing operations (the ‘omnipresent’ step in all food and beverage industries) with reduced production steps and risks related to manipulation of chemical products.