Oct 2026 - Vol. 26, No. 19
Hello again! We’re kicking off October with a deep dive into ingredient forms, the next installment in our ingredient labeling series. We’ll take a look at the many factors impacting how each ingredient is named and the importance of ensuring accuracy from recipe formula to finished product. And if you’ve ever struggled to convey the significance of regulatory compliance to your team, you’ll be especially interested in our recent workshop on “return on investment” for regulatory compliance!
In this issue:
- Fresh, Diced, Roasted, Oh My!
- The Inside Scoop
- Keeping You Current
Warmly,
Melissa Grzybowski, President, Food Consulting Company
____________________________
""I can't tell you how much I appreciate you pushing through our order so quickly. Getting our order completed with priority turnaround time helped us prepare for our upcoming audit. It also helps to know we have Food Consulting Company's expert guidance backing us up."
- Dolores Parker, National Sales Coordinator, Olson's Baking Company
____________________________
Feature Article
Fresh, Diced, Roasted, Oh My!
Diced? Sun-dried? Roasted? Fresh? A tomato is not just "tomato" when it comes to food labeling. Manufacturers must consider multiple factors when determining how an ingredient is listed in the ingredient statement, including ingredient forms. The recipe formula, processing methods, and consumer perception can all impact ingredient forms and thus, must be taken into account.
