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Kansas Value Added Foods Lab

Nutrition FactsMicrobiologyKVAFL Team

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.

Fees and Information

Thank you for choosing the Kansas Value Added Foods Lab to help you with your food business. We offer a variety of services as your Process Authority.  Dr. Kelly Getty is now our Process Authority. Let us help you!

Contact Us Please contact us FIRST before sending any products. 
Email: KVAFL@ksu.edu 


Fees and InformationFees and Information (Word)
Payment is required prior to any testing. Please contact us for more information.


Direct to Consumer SalesSelling Food Direct to the Consumer - Updated January 2022

Regulations and food safety best practices for vendors, farmers market managers and direct to the consumer businesses. This includes information from the Kansas Department of Agriculture and K-State Research and Extension.

What's New?What's New?

Te presentamos: Diferentes Negocios de Alimentos

Martes @ 10:00 am via Zoom
Registrarse aquí: https://go.wisc.edu/m6hat6 

The Extension Community Food Systems Program in Wisconsin has a focus on supporting underserved food entrepreneurs, especially Black, Indigenous, and People of Color.

The Program has joined forces with the Wisconsin Women’s Business Initiative Corporation (WWBIC) to pilot a virtual Spanish-language food entrepreneur showcase on January 18th and January 25th. The purpose of this series is to highlight the unique evolution of several Wisconsin-based food businesses owned and operated by native Spanish speakers. Topics will include importation, developing a market, and growing a business incrementally. 

While the program is targeted outreach to Spanish-speaking audiences in Wisconsin, the stories that are shared will undoubtedly be universal in scope, and Spanish-speaking food entrepreneurs from other states are welcome to participate.

2022 Farmers' Market/Direct-to-Consumer Virtual Workshops

The 2022 Farmers' Market/Direct-to-Consumer Workshops will be held virtually January 31 - February 4, 2021. Cost to attend any (or all) of the sessions is just $5. The session on Friday will also have in-person watch parties at select K-State Research & Extension locations.

Workshop details and registration

Farmers Market workshops

Food Safety Best Practices for Local Food Entrepreneurs - North Dakota State University and Kansas State University Extension

Selling Safe Canned Food in Kansas - MF3555

Food Labeling for Kansas Food Producers and Processors - MF3385

Etiquetado de Alimentos para Productores y Procesadores de Alimentos de Kansas - MF3385S

First Friday E-Calls

At the heart of vibrant communities are businesses that keep the local economy humming. To support businesses in communities large and small throughout the state, Kansas State University hosts free monthly webinars on topics pertaining to business.

If you would like to be on the notification list to participate in upcoming e-Calls, please send your request via e-mail to: nkdaniels@ksu.edu

Learn more...

The New FDA Food Safety Modernization Act

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.

Meat Processors

For meat processors, K-State can help you develop value-added meat products, evaluate and analyze the products, and help you get your meat processing business up and running. For more information, see the Meat Science Value Added web site.

Grain Products

The K-State Bioprocessing and Industrial Value Added Program (BIVAP) provides support to develop technology in biomaterials processing for food, feed, and industrial uses.

Value Added Resources