Why They Matter: Regulations, Certifications, and Licenses

During last week’s SFA Maker Prep Webinar: Understanding Regulations, Certifications, and Licenses, Dr. Kantha Shelke expounded on the importance of regulations, and the opportunities that come from certification and licenses. Shelke is an educator at Johns Hopkins University and the founder and principal of Covus Blue LLC., an independent food science and nutrition research firm with clients operating across the food, beverage, and nutrition industries.

This Maker Prep webinar is part of an ongoing educational program to provide young companies with the tools and knowledge they need to operate a successful specialty food business.

“Certifications open up your marketplace in many ways… and tell your consumer and your buyer why your specialty food may be even more special,” Shelke explained when discussing voluntary certifications, such as gluten-free, non-GMO, vegan, halal, kosher, and others. She highlighted the third-party verification process for substantiating such claims.

Shelke also provided a regulatory compliance overview at every value chain stage, and where specialty food businesses fit into the process. Information was included regarding which regulations may apply to various specialty foods. Here, FDA and USDA regulation distinctions were made, and other potential regulatory agencies were noted.

When speaking of licenses, Shelke focused on the Public