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!
K-State Launch a Business (LAB)
Are you launching a new startup venture, and you aren't sure what to do first? Have you been mulling over a concept on nights and weekends, and are ready to take the leap to focus on it? Do you have an idea or early-stage business you know is the next BIG thing? The startup journey can be lonely — if you're looking for support along the road, you're in the right place.
Kansas State University's Launch a Business program is now accepting applications from early-stage companies. The program provides entrepreneurs much-needed resources including faculty-led courses, hands-on student research teams and access to the world-class K-State alumni mentor network.
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.