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!
Botulism is a rare but serious paralytic illness caused by botulinum toxin, a nerve poison that under certain conditions is produced by C. botulinum, a bacterium commonly found in soil. Botulism can be fatal and is considered a medical emergency. Foodborne botulism is not common in the United States.
Federal Regulations require commercial processors of shelf stable acidified foods and low-acid canned foods in a hermetically sealed container to be sold in the United States to register each establishment and file scheduled processes with the Food and Drug Administration for each product, product style, container size and type and processing method (21 CFR 108). A low-acid canned food (LACF) is any food (other than alcoholic beverages) with a finished equilibrium pH greater than 4.6 and a water activity greater than 0.85". This may require acidifying the food. But, for quality and sensory reasons, some foods may require refrigeration. Steps must be taken to prevent temperature abuse which can allow botulinum spore to grow and produce toxin.
In 2006, an outbreak of botulism in refrigerated carrot juice due to temperature abuse. Learn how to reduce this risk in the FDA Guidance for Industry.
Get the Scoop!
The September 2017 issue of The Scoop is now available! This issue includes information about the October FSMA Preventive Control Qualified Individual Training.
Incubator Kitchen Resource Guide
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.
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.