Gary Smith

Gary Smith, PhD

Born and raised in Caddo County, Oklahoma, Dr. Gary Smith attended universities in California, Washington and Texas. Since 1961, he has taught and conducted research at Washington State University (WSU), Texas A&M University, and Colorado State University (CSU).

From 1961 to 1975, his research focused on beef palatability (bullocks vs. steers, carcass chilling effects on tenderness, blade tenderization, electrical stimulation of carcasses, Tenderstretch®); beef shelf life (vacuum packaging for domestic and transoceanic shipments, retail case life); and USDA Feeder Cattle Grade Standards From 1975 to 1990, his research efforts included modified atmosphere packaging of beef; transoceanic shipments of variety meats; USDA Beef Quality and Yield Grade Standards; time-on-feed and beef palatability; The Hamburger Steer®; breed types and beef palatability; beef lipids and human nutrition; National Consumer Retail beef Study; and restructured beef steaks.

From 1990 to 2015, his research focused on chemical residues in US beef; National Beef Quality Audits; International Beef Quality Audit; National Market Cow and Bull Audits; injection site lesions; Conventional, Natural, and Organic Beef; feeding Vitamin E and Beef retail case life; “Multiple-Hurdle E. coli 0157:H7 decontamination systems; implementation of HACCP programs in beef packing plants; Palatability Assurance Critical Control points; controlling Salmonella and Listeria on ready-to-eat beef; Best Practices for mitigating BSE (Mad Cow Disease) risk in packing plants; traceability systems implementation; and instrument grading of beef carcasses. Dr. Smith credits his success to colleagues and graduate students (who did the hard work) and the help of cattle feeders, packers, and retailers (who allowed them to use their facilities and products).

Dr. Smith occupied the Ken and Myra Monfort Endowed Shair in Meat Science at CSU beginning in June of 1990. Previously, he served as Professor (1969-1982) and Head (1982-1990) of the Department of Animal Science at Texas A&M where he received many awards.

Outstanding Teaching Performance Award,
Honor Professor Award
College of Agriculture Teaching Award
University Distinguished Teaching award
Deputy Chancellor’s Award for Team Research

Other awards and honors include:

International Stockmen’s Hall of Fame Induction
National Cattlemen’s Foundation Vision Award
USMEF Distinguished Service Award
AMSA R.C Pollock Award
Beefmaster Breeders United, Commitment to Excellence Award
Honored Researcher of the CSU Research Foundation
ISI Thomson Scientific’s Highly Cited Researcher
Beef Magazine’s top 40 Most Influential People in the US Beef Industry
American Hereford Association Hall of Merit Induction
Meat Industry Hall of Fame Induction
AMSA Mentor Award
Cattle Feeder’s Hall of Fame Award
College of the Sequoias, California State University-Fresno and WSU Distinguished Alumni Award
Certified Angus Beef Industry Achievement Award

Below are resources from Dr. Smith:

Testing that Builds Trust in Longevity Products

With innovation comes complexity and with complexity comes risk. This is why laboratory testing isn’t just a box to check. For longevity products, it’s one of the most challenging and essential parts of responsible product development.

Keywords: Blog Nutritional Botanicals Food Beverages Supplements

California's SB 646: A Landmark Law Requiring Heavy Metal Testing in Prenatal Multivitamins

California’s SB 646 represents a major advancement in prenatal supplement safety. By mandating rigorous testing and transparent reporting of heavy metal levels, the state is setting a new benchmark for protecting pregnant individuals and their developing babies.

Keywords: Blog Contaminants Supplements

Why Third-Party Testing and Certification Matter More Than Ever

In today’s food and dietary supplement marketplace, trust is no longer assumed. Third-party testing and certification have become essential tools for demonstrating product safety, quality, and compliance in a credible way.

Keywords: Blog Food Supplements Ingredients

Understanding Protein's Role in the Updated Dietary Guidelines for Americans

There has been a lot of talk about the Dietary Guidelines for Americans (DGA) that have been recently published. Despite being promoted as a major departure, the updated guidelines mix a few foundational changes with many recurring themes from earlier publications.

Keywords: Blog Nutritional Food Supplements Beverages

Not All That Glitters is Fiber: What All Manufacturers and Brand Owners Must Know

For manufacturers and brand owners, dietary fiber is more than a buzzword, it’s a key driver of product positioning, consumer trust, and regulatory compliance. But not every ingredient marketed as “fiber” qualifies under FDA standards. Keep reading to learn more about why understanding fiber is so important.

Keywords: Blog Nutritional Food Beverages Supplements

How Certification Helps You Choose Safer Food and Supplement Products

Choosing safe, high-quality food and dietary supplement products has become increasingly complex. Product labels are filled with claims, ingredient lists can be difficult to interpret, and rumors about lack of regulatory oversight run rampant across social media and elsewhere. Third-party product certification is the answer.

Keywords: Blog Food Supplements

Why Product Certification Matters for Contract Manufacturers

In today’s supplement marketplace, contract manufacturers play a pivotal role. As retailer expectations evolve and third‑party verification becomes increasingly important, product certification is no longer just a valued add, it’s becoming a strategic advantage. Click to learn more about the benefits of product certifications.

Keywords: Blog Nutritional Food Beverages Supplements

2025 Consumer & Tradeshow Trends Recap And What Brands Should Be Watching in 2026

As we look back on 2025, one thing is clear: innovation didn’t slow down, it got sharper. Across major food, beverage, supplement, and ingredient tradeshows this year, the conversation shifted away from flashy novelty and toward proof, performance, and practicality. Here is our perspective on what to expect in 2026.

Keywords: Blog Nutritional Food Supplements Beverages National Food Lab

When to Bring in Product Development Support—And When Not To

How do you know when it makes sense to bring in product development support and when it doesn’t? Based on what we see across brands, ingredient companies, and startups, here’s a practical way to think about it.

Keywords: Blog Nutritional Supplements Food Beverages National Food Lab

Ethylene Glycol and Diethylene Glycol: Critical Concerns for OTC and Dietary Supplement Manufacturers

Ethylene glycol (EG) and diethylene glycol (DEG) are toxic industrial chemicals that have no place in consumer health products. Unfortunately, products ranging from cough syrups to dietary supplements have been found to contain these contaminants, often with tragic consequences.

Keywords: Blog Contaminants Supplements OTC

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