Blogs
How These Technological Advancements in Detection of Foreign and Extraneous Material in Food Can Help You
Gary C. Smith, Colorado State University USDA’s FR, HACCPS began with the intent of identifying and then controlling three kinds of hazards....
Functional Foods: Food-As-Medicine
Gary C. Smith, Colorado State University Japanese academics were among the first to promote the concept of “Functional Foods”. In the 1980s, they...
8 Hidden Costs & Challenges of In-House Lab Testing
Companies are always trying to manage costs, and this is especially true for manufacturers of food products, dietary supplements, pet food, and...
Being Overweight Isn’t Just Personal Gluttony
(Gary C. Smith, Colorado State University) A lurking fear of “dietary fat as fattening” goes back to the 1920s in America, as staying slender was an...
FSSC 22000: Your Path to Certification
If you’re seeking to elevate your food safety management system to the highest international standards, FSSC 22000 certification may be the...
What Is BRC (BRCGS) Certification?
Food businesses like yours must deal with a slew of safety hazards each day, including cleaning chemicals, debris, bacteria, viruses, toxins, and...
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Your Guide to GMP Audits in the Food Industry [+ Free GMP Food Audit Checklist]
You’ve finally decided to commercialize your famous secret salsa that everyone loves at family gatherings and the neighborhood Super Bowl party. The...
What is HACCP?
An effective HACCP plan is one piece in a complex food-safety puzzle. A HACCP system allows sites to identify potential risks to food safety and...
How Do I Participate in a USDA Process Verified Program?
USDA Process Verified Programs help producers command a higher price for their products while also providing customers peace of mind about product...
Which GFSI Certification is Right for My Business?
1-Minute Summary A Global Food Safety Initiative (GFSI) certification is crucial for food manufacturers aiming to sell to large retailers,...
What’s Up With Healthy Foods?
Gary C. Smith, Colorado State University Being able to call a food or beverage “healthy” has never been about benevolence. To a dehydrated...
Extraneous & Foreign Material In Food: Safety & Consumer Displeasure
Gary C. Smith, Colorado State University Presence of unwanted “foreign” (i.e., not characteristically present) or “extraneous” (i.e., coming...