Blogs

By Gary C. Smith, Colorado State University The Historic Shift in Nutritional Guidelines It’s hard to overstate what a radical departure from the...

By Gary C. Smith, Colorado State University Are Manufacturers of Sugary Products Running Out of Marketing Options? Things are going great for...

FSNS Certification & Audit performs hundreds of food safety certification audits each year, including for FSSC 22000 certification. Our auditors...

For those in the food industry, the successful implementation of HACCP (Hazard Analysis and Critical Control Points) is paramount to ensure the...

Nutritional Labeling: What is It? Nutritional labeling is a requirement from the FDA on most beverages and packaged foods. These labels, also called...

FDA’s laser focus on food traceability as part of a Smarter Era of Food Safety under the Food Safety Modernization Act (FSMA) has translated into...

As companies strive to cut costs, the intersection of cost-efficiency and food safety is under the microscope. With an eye on the bottom line,...

Gary C. Smith, Colorado State University USDA’s FR, HACCPS began with the intent of identifying and then controlling three kinds of hazards....

Gary C. Smith, Colorado State University Japanese academics were among the first to promote the concept of “Functional Foods”. In the 1980s, they...