The Food Files

In this episode of The Food Files, Dr. Darren Scott explores the importance of accurate food labeling and what food businesses need to know about regulatory requirements. The discussion covers key labeling considerations and how proper labeling helps businesses provide consumers with accurate information, meet requirements and avoid costly mistakes.

Oklahoma’s food freedom law is changing. Beginning Nov. 1, the new Local Food Freedom Act brings updates for home-based food businesses, including an increase in the annual sales limit from $75,000 to $250,000. In this episode of Food Files, host Dr. Darren Scott talks with FAPC’s Maria Lopez-Wilson about what’s changing, what home-based food producers need to know and where entrepreneurs can turn...

Food microbial support is about more than testing a sample. In this episode of Food Files, host Dr. Darren Scott talks with Dr. Caitlin Karolenko, FAPC Director of Microbiology and Wet Chemistry, about how FAPC works alongside food processors to solve problems, evaluate shelf life, validate processes and provide technical assistance both at FAPC and on-site at production facilities. Caitlin also e...

High Pressure Processing (HPP) can improve food safety, extend refrigerated shelf life and help food businesses reach new markets—but it isn't the right solution for every product. In this episode of Food Files, host Dr. Darren Scott talks with FAPC HPP Program Manager Shade Hughes about how HPP works, which products are good candidates and when the technology makes business and economic sense. Th...

The second half of the year is a good time to step back and take a fresh look at your business. In this episode of Food Files, host Darren Scott talks with Erin Johnson, FAPC senior business and marketing specialist and manager of client services, about five important conversations food businesses should have before heading into the busy fall and holiday seasons. From reviewing goals and profit ma...

Why is workforce development one of the most important investments a food business can make? In this episode of Food Files, FAPC Food Technologist Darren Scott is joined by Stephanie Baker, FAPC's Manager of Food Safety and Quality, to discuss how training, technical assistance and continuous learning help Oklahoma food businesses strengthen food safety, improve quality and prepare for growth. The...

What flavors, ingredients and products are capturing attention in today’s food industry? In this episode of Food Files, FAPC Food & Agricultural Business Specialist Andrea Graves shares insights and observations from the 2026 Sweets & Snacks Expo in Las Vegas. The conversation explores emerging flavor trends, functional foods, shifting consumer preferences and how food businesses can bette...

You’ve outgrown your home kitchen — now what? How do you choose between a co-packer, shared kitchen or your own facility? Moving into commercial production isn’t one-size-fits-all. For many food businesses, the next step comes down to three options: working with a co-packer, using a shared kitchen or developing your own facility. In this episode of Food Files, we break down what each path looks li...

What does “Built for What’s Next” actually mean — and why does it matter for Oklahoma’s food industry? In this episode of Food Files, we take a closer look at FAPC’s 2026 modernization effort and how new capabilities are being brought online through a phased, intentional approach. This isn’t about equipment — it’s about building systems that support food safety, product development, scale-up and l...

What role does research play in the future of the food industry? In this episode of Food Files, we take a closer look at the FAPC Research Symposium and the connections between emerging research and real-world application. While some topics may not seem immediately relevant to industry today, they represent the early stages of ideas, technologies and approaches that can shape the future of food pr...

What does it take to move your food business from where it is today to where it needs to be next? In this episode of Food Files, we talk through what growth really looks like for food businesses — from early-stage ideas to scaling production, entering new markets and navigating changing industry demands. As the food industry evolves, so do the expectations around food safety, shelf life, product c...

In this episode, host Darren Scott explains what the Homemade Food Freedom Act allows, who it applies to and where its limits begin. Learn how home-based food production works in Oklahoma, what responsibilities producers still carry and when it may be time to transition beyond home production. This conversation helps clarify common misconceptions and supports informed, compliant food business deci...

Starting a food business takes more than a good idea. In this episode, we talk about why training and education matter early on, how workshops can help food entrepreneurs avoid common mistakes, and what it really means to “start smart” in today’s food industry.

In this reset episode, host Darren Scott introduces Food Files and explains who it’s for, what it covers, and how the podcast supports food entrepreneurs, processors and partners across Oklahoma. Learn how future episodes will break down food science, food business and the real-world challenges behind moving ideas into impact.

In this episode, Dr. Darren Scott and FAPC business specialist Andrea Graves break down what food processors and value-added businesses should prepare for in 2026—from regulatory and labeling changes to formulation updates and shifting consumer expectations. They also preview new opportunities and expanded support coming from FAPC in the year ahead.

What’s in a Name? Standards of Identity in Food Processing One wrong word on a label can get your product pulled off the shelf. In this episode of The Food Files, host Darren Scott talks with Dr. William McGlynn about the official rules that define what we can call foods like milk, peanut butter, and ice cream. They unpack real-world labeling battles, student projects, and how evolving standards a...

Arlette Sanchez Santos, graduate research assistant, is under supervision of Dr. Ravi Jadeja at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Arlette discusses how FAPC has helped her complete her masters and further her education of food safety through a partnership with Mexico and OSU.

Harleigh Moore, graduate research assistant, is under supervision of Dr. Ravi Jadeja at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Harleigh explains how her research on the food safety throughout the harvesting of Bison within the Osage Nation.

Sitong He, graduate research assistant, is under supervision of Dr. Peter Muriana at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Sitong reveals how a food microbiology course solidified her path towards a future of research of bacteria and lactate acid in a multitude of dairy products.

Destiny Hamilton, graduate research assistant, is under supervision of Dr. Ravi Jadeja at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Destiny discloses her work with clients on improving their HACCP plan and how FAPC has supported and helped further her knowledge.

Kavya Gavia, graduate research assistant, is under supervision of Dr. Peter Muriana at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Kavya shares FAPC’s role on her research on bacteria from related sources of swine feed.

Anam Fatima, graduate research assistant, is under supervision of Dr. Peter Muriana at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Anam discloses her USDA funded research of probiotics increased ability and functionality in various samples of ready to eat food products.

Chuck Willoughby, business and marketing relations manager, contributes to project management at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Chuck highlights the advancements and changes made to the Research Symposium in the last few years and the overall impact of the Research Symposium on the food industry.

William McGlynn, horticultural processing specialist, focuses on extension and technical support at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, William discloses how the Produce Safety Alliance Training Workshop educates the produces for the benefits of the consumer, with risk recognition and more.

Renee Albers-Nelson, milling and baking program manager, describes day-to-day operations assisting with client projects at the Oklahoma State University Robert M. Kerr Food and Agricultural Products Center. In this episode of The Food Files, Renee informs how the Playing in the Dough Workshop is designed for a consumer to gain hands on experience and learn more about flour.