Among the buzzwords we’ve seen pop up the most in 2019 are “superfoods” and “functional ingredients.”

As a fifth-generation dairy farmer in South Dakota, my passion for dairy farming grew out of a desire to not only care for my animals and the land, but to also create wholesome, healthy products that are household staples.

Browsing a dairy food display can be confusing for consumers. With so many brands touting similar benefits, from “non-GMO” and “high in protein” to “gluten-free” or “low in sugar,” it’s easy for buyers to get lost in a sea of sameness.

In the food industry, refrigeration maintenance can mean the difference between food that’s safe and food that’s spoiled.

The world population keeps increasing: In 2050, there will be nearly 10 billion mouths to feed. Our current animal food production system will not suffice.

The World Health Organization estimates that 600 million people worldwide fall ill annually after eating contaminated food.

By applying commonsense protections from farm to fork and by selecting the most appropriate food inspection technology for the application, transparency can be enhanced and the risk of physical contaminants entering the food chain prevented.

No matter how clean the ingredient statement, too many label callouts can overwhelm consumers.