Blog Articles

Since 1939, the U.S. Food & Drug Administration (FDA) has been helping consumers ensure the quality and authenticity of certain products through its Standards of Identity (SOI) for Food program.

Today, consumers can trust that everything from canned vegetables to jellies to fruit pies contains what the product says it presents thanks to SOIs – which are essentially an agreed-upon legal definition of what food actually is and was introduced as a means of consumer protection.

The era of instant gratification is intensifying with shoppers expecting free and fast delivery, the ability to binge-watch all the episodes of their favorite shows in one sitting, and almost half of TikTok users finding videos longer than a minute “stressful”!

Food traceability technology developments are crucial to keeping the global food supply chain secure, transparent, and resilient in the face of modern challenges.

“The food traceability technology market is fundamental to improving food safety, providing a method of tracking, tracing, and documenting the journey of food items through the supply chain,” reports Packaging Digest.

The Food Safety Modernization Act (FSMA) passed by Congress in December 2010 and signed into law in 2011 is the most comprehensive food safety legislation in the U.S. since 1937.

Listeria outbreak fears are in the news again this summer with frozen fruit recalls at Walmart, Whole Foods, Trader Joe’s, Target, Aldi, and AWG.

In today's rapidly evolving technological landscape, cloud-based software has emerged as a game-changer for the food industry as farm-to-table is transitioning to farm-to-data-to-table.

The power of cloud computing has revolutionized the $4+ trillion fresh and packaged food industry in many areas, enabling resilience, margin expansion, adaptation to shifting consumer demands, action on sustainability, and more.

The summer months are a time for hosting from backyard barbecues to lakeside picnics but it’s important to avoid sampling food that has been potentially spoiled by sitting out too long, especially in the heat.

Leaving food out too long at room temperature can cause bacteria (such as Staphylococcus aureus, Salmonella Enteritidis, Escherichia coli O157:H7, and Campylobacter) to grow to dangerous levels that can cause illness,” says the United States Department of Agriculture. “Bacteria grow most rapidly in the range of temperatures between 40 °F and 140 °F, doubling in number in as little as 20 minutes. This range of temperatures is often called the ‘Danger Zone.’ “

In today's fast-paced business environment, the effective management of warehouses plays a vital role in ensuring operational efficiency and customer satisfaction.

Warehouse management may be invisible to the average customer but can be the difference between success and failure for many operations.

“Any business that stores items in a warehouse knows that effective management is the difference between fulfilling customer orders quickly and accurately while keeping costs down versus hearing complaints about delayed or inaccurate shipments and higher operating costs,” says Oracle’s NetSuite.

Quality control is essential in fish processing because it helps ensure that the fish products are safe for human consumption, meet regulatory requirements, and have a long shelf life.

“Quality control (QC) in some form is now common in the fish industry and its use is increasing steadily as demand for uniformly high-quality products increases. Since fish is more variable than most other food, the need to apply QC is correspondingly greater,” says the Food and Agriculture Organization (FAO) of the United Nations. “As customers and governments become more particular about their food requirements, the fish industry must keep pace with these requirements if it is not to lose out in competition to other foods.”