Just some more relaxing, morning reading (not)
Sep 24, 2013;
I think the most daunting thoughts that have been occupying my mind lately about creating a food product are the legalities: the thought of complying with the FDA's and the USDA's requirements, and making sure every claim I make from "all natural" to "8 servings" is 100% accurate—it's giving me nightmares.
These thoughts are the ones that make me ecstatic that I found a layman's guide to all this food science and regulatory stuff. She calls herself the "Intrepid Cullinologist" and I recently purchased her ebook titled The Food Business Toolkit for Entrepreneurs. And boy am I glad I did.
at $40 it was definitely an investment, but if you are, or are thinking about starting a food company than I could not recommend this read higher. I'm estimating here, but I imagine this book has saved me 20 hours already. The author, Rachel Zemser, who has years of food innovation consulting and food science experience under her belt, does an excellent job identifying the different types of food products and pin-pointing (basically page-for-page) the pertinent requirements and regulations from the FDA and USDA.
Rachel's book was a quick and easy to understand read. I barely made it through 9th grade science and I could now explain to you the details behind water activity levels and its importance on selecting a package. But I will spare you. Instead I'll point you to her book. All I have left now are the 100+ pages of the Code of Federal Regulations (FDA) documentation to peruse (read: memorize). Wish me luck.