From Concept to Consumer
Value-added agricultural products are raw commodities whose value has been increased through the addition of ingredients or processes that make them more attractive to the buyer and/or more readily usable by the consumer.
Simple examples would be producing a high fiber breakfast cereal from wheat, or adding a marinade to a cooked beef steak and selling it in a microwaveable package. The process would thus create new jobs and keep more dollars in a community. In addition, the profit margin of a value-added product is generally higher than that of a raw commodity.
It is more than just the perfect recipe. Planning for the future, hard work and a lot of patience also are involved. If entrepreneurs do not realize this when they start a business, it could become a cause for failure.
The Kansas Value Added Foods Lab can help you develop your product safely and under current regulations so you can start, or add to, your business. Let us help!
FSPCA Preventive Control for Human Food Training
Dr. Aramouni will be leading another FSPC training in accordance with the new FSMA regulations. There will be two different course dates, November 9-11, 2016 and December 14th-16th.
Please e-mail Catlin Pineda at firstname.lastname@example.org no later than November 1st, 2016 to register.The training will cost $400 per person and will cover the course textbook, certificate and snacks for breaks. Each participant will leave the course with a completed Food Safety Plan for one of their food items.
Just a reminder, these new guidelines set by the FDA are mandatory, you must get certified. Anyone who attends will receive a free upgrade of the new label format.
The late Spring 2016 issue of The Scoop is now available. Information in this issue includes:
- What's Going on at KVAFL
- New Labeling Regulations
In an effort to provide support to small food-business startups, the Kansas Department of Agriculture (KDA) has developed an Incubator Kitchen Resource Guide to provide critical information about incubator resources throughout the state of Kansas.
Incubator kitchens are food facilities that can be rented for short periods of time to allow individuals starting a food business to access commercial kitchen equipment in a cost effective manner. In recent years, nine incubator kitchens have been established across the state. As KDA works to provide support and assistance to help promote success for Kansas businesses, the Incubator Kitchen Resource Guide helps make this information more accessible.
Regulations and food safety best practices for vendors and farmers market managers.This includes information from the Kansas Department of Agriculture and K-State Research and Extension.
Designed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this unique book offers a cohesive introduction to all phases of food product development. The book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations. The technical exposition is highlighted by case studies of novel food items introduced by U.S. companies.
The FDA Food Safety Modernization Act (FSMA) was signed into law by President Obama on January 4th, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus of federal regulators from responding to contamination to preventing it.