By Adetutu Audu

Temitope Olajire, a food development and quality professional has disclosed that the challenges facing the food industry are constantly changing.

Speaking in an interview, Olajire said the industry is dealing with population growth, climate change, changing consumer expectations, food safety concerns, supply-chain disruptions and increasing pressure on businesses to produce more with fewer resources.

For Nigeria and Africa, she said the conversation is particularly important because there are enormous agricultural potential, yet the continent still lose too much value between the farm and the consumer.

‘We should not only be asking how much food we produce. We should also be asking: How much is safely processed? How much is wasted? How consistent is the quality? Can our businesses scale? Can our products meet international standards and compete in global markets? ‘She queried

According to Olajire,that is where innovation becomes important. Innovation is not just about creating a new flavour or putting a new product on the supermarket shelf. It includes better preservation methods, smarter packaging, food safety systems, digital traceability, improved processing, data-driven decision-making and more sustainable use of raw materials.

‘Technology is also giving food businesses the ability to identify problems earlier and make better decisions. I see this as a major opportunity for Nigeria. We have the resources and entrepreneurial talent. What we need now are stronger systems that can turn those resources into safe, sustainable and globally competitive food enterprises’ she stated.

Cancer-related cases seem to be on the rise globally, and medical experts have linked this to the food we eat. Olajire who holds a Master of Science in Food Innovation, complemented by hands-on expertise in laboratory analysis, product evaluation, manufacturing operations, and regulatory compliance said although Cancer is complex and can be influenced by several factors, including genetics, age, environmental exposures and lifestyle. However, diet is an important part of long-term health, and there is evidence linking certain dietary patterns and exposures to increased risks of some cancers which make food safety and nutrition important public-health issues.

In Nigeria, she notes that particularly attention should be paid to problems such as contamination, poor storage, unsafe processing practices and mycotoxins such as aflatoxins, which can contaminate crops including maize and groundnuts when they are improperly dried or stored.

‘Our response should not be fear of food. It should be better science, better food-safety practices, stronger consumer education and stronger control throughout the food chain. Food safety begins long before a meal reaches someone’s plate. It starts with farming, harvesting, transportation, processing and storage. Protecting public health therefore requires responsibility throughout the entire food system’ she emphasized.

Olajire pointed out that one principle is universal: preservation must be controlled, not improvised.

‘For Nigerian food businesses, temperature control is particularly important. Maintaining an effective cold chain for products that require refrigeration or freezing can significantly reduce spoilage and food-safety risks. Where refrigeration is difficult, appropriate technologies such as drying, fermentation, pasteurisation, canning or other validated preservation methods can be considered depending on the product.

Packaging is equally important because preservation does not end after processing. Poor packaging can expose a safe product to moisture, oxygen, microorganisms or physical contamination.Businesses also need proper sanitation, pest control, stock rotation, monitoring of storage conditions and clear shelf-life procedures. Preservatives, where appropriate, should be used within regulatory requirements and should never become a substitute for good manufacturing and hygiene practices.

Olajire who is a food Product Development and Quality professional with over six years of progressive experience supporting food manufacturing, product quality, commercialization, and continuous improvement said the goal is not simply to make food last longer but to maintain safety, quality and nutritional value throughout the product’s intended life.