We all know that safety and quality are essential to the success of any food business. Outstripping convenience and price, a survey of American consumers showed that 50% were more concerned about the safety and quality of their food than they were five years ago,
Our friends at The Chai Company, Director of Operations Simon Lam and QA Manager Barbara Jedrzejewska, were kind enough to sit down with us and discuss how they solved some of their operational efficiency challenges by going digital and creating a centralized data hub for
There are three different layers of oversight that every food business must consider. The first is government regulations like FSMA, which are mandatory in your jurisdiction and for the purposes of exporting to others. The second layer is specialty foods regulations, such as organic, non-GMO,
We sat down with Terry Goulah, Vice President of Operations and co-Founder of FreeYumm, to talk about the solution FreeYumm found for the complex traceability and vendor management challenges posed by making allergen-free and non-GMO products. Meet FreeYumm It would be hard to tell from
Icicle creator Steven Burton has written for cannabis industry journal on the shared concerns for food safety and traceability between the food and beverage industry and the cannabis industry. Cannabis shares many of the same common hazards as most food products, such as mould, and
There is something unique about this case study that reflects the uniqueness of our food manufacturing software, Icicle, and the uniqueness of our client, Ontario Pride Eggs. A traditional case study aims to tell a story about a client’s experience. This case study shares the