Blogs
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 key. In...
What Is BRCGS Certification?
BRCGS certification is a third-party audit and certification program for food manufacturers that verifies your food safety and quality management...
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Your Guide to GMP Audits in the Food Industry [+ Free GMP Food Audit Checklist]
You’re ready to take your new food product to market, but before retailers or co-ops agree to carry it, they often require proof that your facility...
What is HACCP?
What is HACCP? HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized systematic method of identifying, managing, 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 Certification to a Global Food Safety Initiative (GFSI)-recognized scheme is crucial for food manufacturers aiming to sell to large...
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...
What We Need Are Facts and Faith, Not Fear, About Our Food Consumption
Gary C. Smith, Colorado State University Have you ever thought how sad and childish it is that some companies can only sell their products by...
“Green”, “Real”, And “Clean” As Food Descriptors
Dr. Gary C. Smith, Colorado State University More than 40 years ago, marketing gurus for food companies sought to identify “descriptors”...