Mondelez International, Inc. · NASDAQ:MDLZ
Mondelez International — Technical Presentation (April 2025)
21 slides from Mondelez International's technical presentation, April 2025
Slide 1: Supplier Webinar: Tree Nut/Peanut/Seed Processing Expectations
SUPPLIER WEBINAR: TREE NUT/PEANUT/SEED PROCESSING EXPECTATIONS Karen Watanabe April 2025 Mondelez International Internal
Slide 2: About Today's Session
ABOUT TODAY’S SESSION 1 This webinar is being recorded 2 Send any questions you have throughout today’s session using the Q&A panel 3 Questions will be addressed at the end of the webinar 4 If your questions are not answered, please contact us through email 5 Please be sure to complete the quiz and
Slide 3: Moderators and Presenter for Today's Training
Moderators For Today’s Training Nathalia Galliano RAMESH LUNAVATH Supplier Quality Manager Supplier Quality Manager South Mondelēz Global Supplier Quality AMEA R&D Corporate Quality Assurance Curitiba, Brazil Sricity, India Today’s Presenter Karen Megumi Watanabe Thermal Process Authority Mondelēz G
Slide 4: Key Take Aways
KEY TAKE AWAYS Go through the major changes in new version 1 (published on April 1st, 2025) *SQE requirements will not be covered in this session 2 Cover common audit findings 3 Validation using surrogates: concept and watch outs
Slide 5: Implementation Timeline
IMPLEMENTATION TIMELINE Compliance with new and updated requirements is expected by end of 2026, including: – Complete a biological validation (surrogate validation), if applicable – For lines validated for a minimum reduction lower than 4 logs of Salmonella, revalidate for minimum 4log reduction –
Slide 6: Pathogen Inactivation
PATHOGEN INACTIVATION • Target pathogen for nut processing: Salmonella spp. • The inactivation of Salmonella is measured using logarithmic (log) scale • The target log reduction is defined based on risk assessments which includes prevalence/contamination level • Inactivation behavior depends on intr
Slide 7: Oil Roasting
OIL ROASTING Minimum Holding Time Process type Nut Type Minimum Temperature z-value (minutes) Peanuts an all tree nuts 257°F/125°C 1,7 85,7°F/47,6°C Oil roasting Sunflower seed 239/115°C 4,7 55,3°F/30,7°C • Principle of pathogen inactivation of this model: - Heat delivered by oil to nut surface - Su
Slide 8: Water Blanching/Scalding
WATER BLANCHING/SCALDING Minimum Holding Time Process type Nut Type Minimum Temperature z-value (minutes) Blanching using hot water Peanuts an all tree nuts 158°F/70°C 4,8 53°F/29°C • Principle of pathogen inactivation of this model: - Heat delivered by water to nut surface - Surface contamination C
Slide 9: Dry Roasting
DRY ROASTING • Principle of pathogen inactivation of this model: - Heat delivered by hot air to the surface which will then be conducted to inside the kernel – not homogeneous with air - Surface contamination - Moisture is continuous being lost from nut to air - Target log reduction: min 4 logs Temp
Slide 10: Validation Using a Surrogate
VALIDATION USING A SURROGATE • Surrogate is a non-pathogenic organisms that shall have a proven correlated, equivalent or higher resistance to the microbial reduction process than the target pathogen. It is also expected to have similar behavior to the target pathogen when exposed to changes in cond
Slide 11: Validation Using a Surrogate
VALIDATION USING A SURROGATE Common issues: The treatment received by the inoculated samples are harsher than routine process • Surrogate is a live microorganism (non-pathogenic) – Requires proper handling and proper exposure to microbiological inactivation factors • Limitations: – Inactivation is m
Slide 12: Validation Protocol: Inoculum Preparation and Inoculation
VALIDATION PROTOCOL: INOCULUM PREPARATION AND INOCULATION • Can affect the resistance or the surrogate • Recognized or validated protocol should be used – How was it prepared: growth, lawn harvest/centrifuge, liquid culture, resuspension – Age of culture, age of inoculated samples – Wet or dry inocu
Slide 13: Validation Protocol: Recovery Methods
VALIDATION PROTOCOL: RECOVERY METHODS • Consideration of Limit of quantification to calculate the total log kill – Example: if dilution is done and LO is 2 log (<100CFU/g) and initial inoculation level is 5logs, the maximum inactivation level possible is 3 and not 5 logs • Proper quantification meth
Slide 14: Surrogate Validation – Watch Outs
SURROGATE VALIDATION – WATCH OUTS Common issues: Settings used during production are not validated or its variation not covered by validation Important variables not considered as part of the CCP and/or not documented • Worst-case condition: Based on the principle of inactivation what in the line co
Slide 15: Revalidation
REVALIDATION Examples when revalidation is needed: • When target log reduction is not achieved during validation • Lack of process capability • After major changes – Modifications or adjustments that would impact on the inactivation profile of the pathogen target • New prevalence data or regulatory
Slide 16: Marzipan and Steam Pasteurization
MARZIPAN AND STEAM PASTEURIZATION • Critical limits shall be based on specific recipe (marzipan) and processing conditions Marzipan cooking Vacuum/Steam Pasteurization Units Mondelez International Internal
Slide 17: MDLZ Audits Common Issues
MDLZ AUDITS COMMON ISSUES • Recurrent issues raised by MDLZ audits: – PEM program: design of sampling locations and frequency – Employee illness and communicable disease: risk assessment; action is case of symptoms; definition of protocol following an employee diagnostic; – Utilities: water and air
Slide 18: Summary of Main Changes
SUMMARY OF MAIN CHANGES • CCP models revised based on technical data; – Removed references and monitoring conditions for steam pasteurization: limits shall be defined based on validation – Removed references from PPO treatment: limits shall be defined based on validation – Removed the models: convec
Slide 19: Next Steps
NEXT STEPS - MDLZ sent the new version of the manual - In case you did not receive, reach out to your MDLZ contact - Supplier to review and plan for compliance by end-2026 - Reach out to MDLZ Regional Supplier Quality contact for queries MDLZ FS team could support on revising the proposed protocol b
Slide 20: Key Take Aways
KEY TAKE AWAYS 1 Go through the major changes in 2025 version 2 Cover common audit findings 3 Validation using surrogates: Concept and watch outs
Slide 21: Thank You! Q&A
THANK YOU! Q&A Please complete the quiz and survey for today’s training by scanning the QR code or using the link provided. We value your feedback! Mondelez International Internal
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