As a company, our top priority is you, our customers, and making things better for dealing with the stuff that can be but doesn't have to be stressful like labeling compliance. As people, our top priority is making things better in general, especially with respect to stuff that's stressful for us all. So we've joined a great new program that finds and funds innovative approaches to carbon removal.

This week’s blog is written by guest author Jordan Buckner. Jordan is the Founder of Foodbevy, an online resource for food and beverage founders (which includes a database of over 1500 co-manufacturers), and CEO of TeaSquares, so his particular experiences give him a lot of insight in being able to advise other food startups on manufacturing their products.

We recently spent some time chatting with Jordan from Foodbevy to chat about how we got our start, going back to the days slinging beef jerky at SlantShack and early days at ReciPal creating nutrition labels for food businesses.

We're extremely excited to finally launch our redesign! It was great working with a professional rather than trying our best as non-designers to create a nice to look at and easy to use website.

What are facility allergens? Facility allergens are allergens that aren't necessarily in the product itself via the ingredients, but nonetheless may be present in some small amount through cross-contamination.