The Latest in Food Transparency and Label Certifications
In a consumer world where food fraud is a reality, food-borne diseases remain common, food quality expectations are growing, and food transparency, accountability, and clean labels are increasingly demanded. Food and ingredient certification is advantageous, if not essential, for producers and manufacturers.
Certifications are imperative in some industry segments, such as meat, poultry, and seafood. Recognized safety and quality guarantees help prove compliance with stringent Food and Drug Administration (FDA), US Department of Agriculture (USDA), and international food safety guidelines and regulations. Beyond transparency and compliance, these certifications can boost brand credibility, build valuable consumer trust, and help to differentiate your product and brand. However, what are these certifications?
Food Certification
The food certification market, vital to ensure the quality, safety, and traceability of foods, is expected to grow from US$5.9 in 2024 to US$7.7 billion towards 2029. In the USA, these programs include ISO 22000, Hazard Analysis Critical Control Point (HACCP) for identifying and controlling physical, chemical and biological hazards, and other organic, sustainable, and humane practices authorizations.
Certifications are numerous. They include the basic Good Manufacturing Practices (GMP) and the FSSC 22000—ensuring food safety management systems. Also available are Brand Reputation Compliance Global Standards (BRCGS), Safe Quality Food (SQF), Certified Humane, and Food Safety Certification for Specialty Crops (FSCSC). The new year has also brought some exciting new certification programs and systems.
A Revolutionary Eight-Tier Food Certification Program
The Alliance for a Healthier America (AHA!) has launched its eight-tier food certification program. Modeled on the Global Animal Partnership (GAP) framework, the accreditation provides consumers with increased transparency about their consumption. It incorporates eight certification levels, each more stringent than the previous, with the final level indicating the highest achievement in modern, clean food production standards.
Another certification introduced by the Culinary Heritage Network in 2025 strives to preserve culinary traditions and marry them with refreshed standards and a global recognition system. Why is this type of authorization beneficial? Displaying the accreditation provides global respect and recognition while enhancing local and international brand visibility.
The Culinary Heritage Certification System
The Culinary Heritage Certification System, effective from January 1, offers a transparent and strict framework for producer, restaurant, and other food-related business evaluation. The certification recognizes commitment to regional cultural authenticity, sustainability, and quality.
The system features thorough, in-depth assessments by expert inspectors. These include the evaluation of ingredients and production methods and the promotion of a clear, consumer-friendly labeling system. The program also encourages transparent communication of potential health warnings. It provides progressive standards that encourage ongoing improvement through regular monitoring and audits.
Holders must demonstrate excellence in culinary heritage preservation, consistent authenticity and quality, local sourcing and sustainability, operational transparency, and community interaction. They must also balance tradition with innovation. In return, certified companies receive a global trademark, global and local celebration of each nation and area’s unique culinary identity, and participation in the prestigious annual Culinary Heritage Awards.
Beyond raw product and production, facility, processes and systems certification, ensure your flavor and odor masking and enhancing ingredients are also reliably certified.
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