The Food Files

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 for help as they start or grow a food business.

FAPC will also host a Local Food Freedom Act Workshop Nov. 17 to help participants better understand the law and requirements for selling homemade food products in Oklahoma. Registration is open through Nov. 5.

Learn more about the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University: food.okstate.edu

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 explains how microbiology supports High Pressure Processing (HPP) projects and how FAPC’s multidisciplinary team can serve as an extension of a processor’s food safety and quality team.

FAPC is not a regulatory agency. Our specialists work with food processors to address questions and concerns, troubleshoot problems and help businesses prepare before small issues become bigger ones.

Learn more about the Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University: food.okstate.edu

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.

They also discuss when HPP may not be the best fit, the importance of product testing and how FAPC's team can help businesses evaluate shelf life, food safety, packaging, microbiology and commercialization needs.

If you're wondering whether HPP could help your product stay fresher longer, reduce waste or reach more customers, this episode is a good place to start.

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 margins to evaluating customers, marketing, production and future opportunities, Erin shares practical questions that can help business owners identify what is working, what is not and where small adjustments could make a meaningful difference.

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 conversation explores the workforce challenges facing today's food industry, why ongoing education extends beyond regulatory compliance, and how FAPC partners with processors through both hands-on technical assistance and practical training opportunities.

From food safety systems and quality programs to certification preparation and professional development, this episode highlights how investing in people helps businesses reduce risk, improve consistency and remain competitive in a changing industry.

Because preparing for what's next isn't just about facilities and equipment—it's about the people who make them successful.

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 better understand evolving audiences and purchasing behaviors.

The episode also discusses how trends seen at national industry events can influence product development, branding and innovation for food entrepreneurs and processors in Oklahoma and beyond.

Food Files is a podcast from Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center.

#FAPC #FoodIndustry #ProductDevelopment #FoodTrends #FoodInnovation #ConsumerTrends #OSUAg

You’ve outgrown your home kitchen — now what?

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 like, the tradeoffs to consider and how to decide which option aligns with your product, your goals and your stage of growth.

Whether you’re building demand or preparing to scale, understanding these choices can help you move forward with clarity instead of guesswork.

This episode is designed for food entrepreneurs navigating commercial food production, co-packing, shared kitchen use and facility planning.

At FAPC, we work with businesses at every stage — helping refine products, strengthen processes and prepare for the next step toward commercialization.

Learn more at food.okstate.edu.

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 long-term industry growth.

As part of that rollout, FAPC is preparing to expand capabilities across several key areas:

These efforts are supported by internal training, testing and system integration to ensure each capability is fully operational and ready to serve industry.

“Built for What’s Next” reflects a long-term commitment to supporting Oklahoma’s food businesses — not just where they are today, but where they’re going.

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 production, safety and innovation.

This conversation highlights the importance of connecting students, researchers and industry professionals — creating opportunities to share knowledge, explore new ideas and build relationships that move the industry forward.

With a strong lineup of speakers and panelists, including discussions around topics like food additives and artificial intelligence, the symposium reinforces how research happening today can influence tomorrow’s food systems.

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 consistency and distribution. Understanding how to plan for those shifts can make the difference between staying local and expanding your reach.

This conversation also sets the stage for what’s ahead at FAPC, as new capabilities and resources are being developed to better support Oklahoma food processors at every stage of growth.

Whether you’re just getting started or looking to scale, this episode offers a practical look at how to prepare for what’s next.