Mondelez International, Inc. · NASDAQ:MDLZ
Mondelez International — Technical Presentation (February 2026)
20 slides from Mondelez International's technical presentation, February 2026
Slide 1: Fruit & Vegetables Processing Expectation Webinar
FRUIT & VEGETABLES PROCESSING EXPECTATION WEBINAR Karen Watanabe Feb 2026
Slide 2: Welcome to our first 2026 capability session
WELCOME TO OUR FIRST 2026 CAPABILITY SESSION This session is dedicated to Fruits and Vegetables MONDELEZ suppliers SUBTITLES Every session has 6 different subtitles languages. You can choose the one you are most familiar with This session will be recorded and made available in Mondelez website. Http
Slide 3: Moderator and presenter for today's training
Moderator For Today’s Training Nathalia Galliano Supplier Quality Manager Mondelēz Global Supplier Quality São Paulo, Brazil Today’s Presenter Karen Megumi Watanabe Thermal Process Authority Mondelēz Global Food Safety Curitiba, Brazil
Slide 4: Agenda
AGENDA 1 Summary of changes 2 Changes to biological CCP requirements 3 Changes to PrP requirements
Slide 5: Summary of changes
SUMMARY OF CHANGES ▪ The entire document was revised and simplified ▪ Biological CCP models updated ▪ Added requirement on definition of target pathogen and minimum log reduction; ▪ Added concept of cumulative lethality; ▪ Removed models for acidification, vegetable brine and model 58; ▪ Redefined m
Slide 6: Summary of changes - cont
SUMMARY OF CHANGES - CONT ▪ Prerequisite programs section ▪ Reworded and simplified; ▪ Removed explanations on processing; ▪ Reworded criteria for sugar infused products; ▪ Added requirements for dusting material and cross contamination of lines that would produce for e.g. other clients following re
Slide 7: Structure of the manual: controls for significant biological hazards
Controls for significant biological hazards, organized and grouped STRUCTURE OF THE MANUAL
Slide 8: Biological CCPs
BIOLOGICAL CCPS • Target pathogen and target log reduction – Prevalence – Technology – Process – Relative resistance of pathogens of concerns – Except if a higher contamination level is expected, the minimum 5 log reduction shall be used (pasteurization) • Cumulative lethality – Overall log reductio
Slide 9: Heat treatments
HEAT TREATMENT Product Matrix Minimum temperature Minimum holding time Z-value Comments Juice Single strength 68.1°C/154.6°F 18.5 seconds 6.7°CMN2.1°F Juice concentrates (with fruit solids only) 62°C/143.6°F 11.5 minutes 10.3°C/18.5°F Juice containing beverages 71.1°C/160°F 11 seconds 5.9°C/10.6°F B
Slide 10: Heat treatment – steam blanching
HEAT TREATMENT – STEAM BLANCHING • Critical limits shall be defined based on the validation – Example removed • Relevant variables (not exhaustive list) – Saturated versus superheat steam and how it is controlled; – Initial temperature and Come up time; – Holding time during and after stabilization
Slide 11: Heat treatment – hot water blanching
HEAT TREATMENT – HOT WATER BLANCHING • Critical limits shall be defined based on the validation • Similar to steam blanching, relevant factors listed – Additional variables might apply depending on the process
Slide 12: Thermal treatment - drying
THERMAL TREATMENT - DRYING • No new requirements – In previous version validation was requested • Similar to steam/hot water blanching, relevant factors listed – Additional variables might apply depending on the process Intrinsic properties change during drying: aw inactivation Target log reduction
Slide 13: Thermal treatment – retort and aseptic
THERMAL TREATMENT – RETORT AND ASEPTIC • Shelf stable, aw≥0,93, pH≥0,46 • Target: 12D C. botulinum • Validation shall be done according to industry standards: – IFTPS, EHEDG, VDMA
Slide 14: Non-thermal treatments
NON-THERMAL TREATMENTS • PPO/EtO – Only when regulation allows • HPP • Chemical decontamination/washing When it is a biological CCP, it requires a validation • Formulation
Slide 15: SQE requirements
SQE REQUIREMENTS: 7.4.2.1 FSP/ HACCP system validation involves the initial collection and evaluation of scientific, historical and technical information to assess whether the FSP/ HACCP plan effectively identifies and controls all food safety hazards and emerging issues associated with the product
Slide 16: Validation process
VALIDATION PROCESS Validation: 3 options could be considered for the validation: 1) Validation at the manufacturing facility with the use of surrogates; 2) Validation at a laboratory with the use of pathogens and validation that the process and matrix correspond to the laboratory study; 3) Peer revi
Slide 17: Prevention of cross contamination
PREVENTION OF CROSS CONTAMINATION • Processing – Cutting – Washing – Process water – Disinfection – Storage & Transportation – Extraneous matter control – Refrigeration – Drying (when it is not CCP/sPP/oPRP) – Spray drying – Sugar infused fruits (Glacé) – Prevention of growth of ACB (Alicyclobacillu
Slide 18: Prevention of cross contamination
PREVENTION OF CROSS CONTAMINATION • New requirements: – Dusting material: Shall not be a source of contamination to the product and/or process. Raw/unprocessed components/ subcomponents which are added after the pathogen reduction step are not accepted. – Cross contamination from different recipes a
Slide 19: 24 months for implementation from publication date
Summary of changes Changes to biological CCP requirements Changes to PrP requirements 24 months for implementation from publication date
Slide 20: Thank you!
THANK YOU!
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