Food safety, traceability and sustainability blog

Food Fraud: Reducing the Risks and Ensuring Food Safety

Food fraud is a rising concern in the food industry.  The deliberate substitution, addition, tampering, or misrepresentation of food for financial gain defines food fraud. The Grocery Manufacturers Association estimates loss between $10 to $15 billion to food fraud each year. As the food supply chain becomes more complex and global, the possibility of encountering food fraud along the chain increases. Unfortunately, detecting and tracing cases of food fraud to the root sources becomes tougher.

Ensuring Food Safety and Building Customer Loyalty in Dog-friendly Restaurants

For dog-lovers, a meal at their favorite restaurant in the company of a four-legged friend might be the perfect treat. According to the American Pet Products Association (APPA), 44 percent of American households own a dog. Although not all patrons are inclined to bring their pets along when eating out, there’s still a significant market opportunity.

The Pros and Cons of Family-friendly Restaurants

Bawling babies, tantrum-throwing toddlers, and picky preschoolers. These are not exactly your picture of perfect restaurant guests. Despite the many hassles of running a family-friendly restaurant, however, more restaurant operators continue to embrace this style, opening their doors to both adults and children.

In fact, banning kids in a restaurant can draw criticism. When Hampton Station, a craft beer bar and pizzeria put up a “No Children” sign last year, customers took to social media to express their dissatisfaction. However, some restaurants have experienced a business boom after implementing a kids’ ban.

Food Safety and Quality in Chef-Driven Fast Casual

There’s no doubt consumers love fast food. Fast casual dining has been on the rise since the late 2000s, and the movement has drawn the interest of food industry professionals at all levels, including chefs. In 2016, more than 1,600 chefs surveyed by the National Restaurant Association identified chef-driven fast casual concepts as a top trend, next only to local food sourcing.

Consumer Demand for Supply Chain Transparency and Fresh, Local Food Drives Farm-to-Table into Fast Casual Dining

Consumer preferences for healthy, nutritious food continue to drive trends in the food industry. The farm-to-table concept, which involves reducing the distance food travels before it arrives at the consumer’s table, is an old but still relevant concept. Farm-to-table sources food through as few intermediaries as possible and uses ingredients in their freshest state.

Not only are consumers thrilled to have same-day harvests on their plates, they are increasingly drawn to brands that demonstrate sustainability and supply chain transparency. This presents several opportunities for food businesses.

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