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Part 1: Labeling

Whether it is that recipe that has been handed down from generations, or the one product that is the star of your restaurant or catering business, or perhaps, even something you have spent years perfecting, taking the leap to commercial scale-up can be an exciting but daunting task. Due to the pandemic, and innovative and entrepreneurial individuals, this past year has seen an influx of products migrate from family tables, or restaurants to local and sometimes national store shelves.

Popsicles, pickles, pasta sauce, pierogis, hot sauces, empanadas, olive paste, cream cheese, ice cream, spice rubs, bagels, drink mixers, mac & cheese and hummus are just a small cross-section of the products we here at Certified have seen come across our laboratory.

When manufacturing and preparing for the jump to retail product, there are a number of considerations that should be considered that can both differentiate your brand in a crowded space and ensure the quality and safety that consumers expect.

In part one of this series, we will take a quick look at labeling and label claims. Part II will focus on the food safety and quality aspects of launching a product.

Labeling

Nutritional Label and Label Claims have moved from basic facts panels to being a source of key consumer purchasing decision drivers.

In addition, label claims for Allergens, USDA Organic, non-GMO and Gluten-free are additional opportunities to differentiate on store shelves, and provide further accessible information to your customers.

Consumers are becoming increasingly more discerning about the products and ingredients they are purchasing so providing them an accurate, defendable and informative label builds both brand awareness and trust from retailers and customers.

Posted in Foods, Under the Microscope, Webinar.