The FDA has highlighted that the voluntary recalls were undertaken out of an abundance of caution, as the CPG companies cannot confirm whether the whey powder was the source of contamination in their products. Whey powder is commonly used by manufacturers to modify texture, thicken and gel foods, and enhance their solubility and transportability, as noted in a 2017 study published in Science Direct. Associated Milk Producers reported that all of its whey products distributed to the marketplace tested negative for salmonella through the company’s routine testing program. However, due to some additional products testing positive for the pathogen during routine test-and-hold procedures, the recall was announced as a precautionary measure.
Simultaneously, production at the company’s main facility has been halted while an investigation into the underlying issue is conducted. The company clarified that it does not sell whey powder directly to consumers; instead, it is sold to manufacturers and distributed by brokers. Recalls are an occasional occurrence among large ingredient suppliers and food manufacturers. Most brands strive to prevent them and limit the repercussions when they do happen. According to a 2011 study from the Food Marketing Institute and the Grocery Manufacturers Association, the average cost of a recall can reach up to $10 million when considering brand damage and lost sales.
For downstream companies utilizing the recalled whey powder, minimizing the damage becomes challenging once a voluntary recall is announced. Their best course of action is to communicate the situation to the public, identify which batches may be impacted, offer refunds to consumers, and reinforce testing protocols. Once the cause of the contamination is established, companies may need to decide whether to source whey powder from alternative suppliers or replace it with another ingredient, such as tricalcium citrate, which can also serve as a thickening agent.
Given the critical importance of avoiding contamination in every ingredient within a food product, manufacturers should reassess their production processes to identify any ingredients they could eliminate. Additionally, they may want to conduct independent testing at the facilities of their ingredient suppliers or demand stricter testing protocols from their partners. While implementing these strategies incurs costs and time, they are minor compared to the direct and indirect expenses associated with a recall.
Fortunately, there have been no reported illnesses linked to these recalls, which is a positive outcome in itself. However, no parties involved with the whey powder—from its production to the final products—should become complacent. Consumer trust is at stake, and food manufacturers must remain vigilant to ensure their products are as free from contamination as possible.