With the combined effects of the recent pandemic, globalization, climate change, digitalization, and decreased regulatory inspection oversight, it is inevitable that previously unforeseen food safety hazards have emerged from within the food sectors previously thought low risk. Arguably, the rise of previously unforeseen food hazards may be attributed to the following: o Food Fraud. The addition of food fraud adulterants such as non-food grade chemicals, unapproved colors and flavors, and non-compatible allergenic ingredients, pose health risks to consumers. These hazards are changing and becoming more sophisticated. o Fusion Foods. With the internationalization food, food ingredients are being used in new and unexpected ways. As a result, new and unexpected hazards may occur, which may not be accounted for in food safety plans. o Clean Labeling. Foods that are considered “natural”, “healthy”, and “sustainable”, are free of artificial ingredients, to include preservatives. As foods are reformulated, hazards that were previously not a concern may become more prevalent. o Protein Alternatives. Food safety hazard analysis of plant-based and cell-cultured proteins cannot be approached in the same manner as traditional meat and poultry processing. With each new generation of food technology, there is an evolution in food safety hazards as well. This presentation addresses the rise of previously unforeseen hazards in food manufacturing. In this session, the challenges of identifying emerging hazards associated with Food Fraud, Food Fusion, Clean Labeling, and Protein Alternatives are described as well as developing some mitigation strategies to minimize their risk.