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!
Please contact us FIRST before sending any products.
Fees and Information (Word)
Payment is required prior to any testing. Please contact us for more information.
Selling Food Direct to the Consumer - Updated January 2021
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.
Better Process Control School in Spanish
New Mexico State University’s College of Agricultural, Consumer and Environmental Sciences will host an online certification course in Spanish for managers and supervisors of commercially canned food processing operations around the region. The course – Curso de Mejor Control de Procesos Térmicos (Better Process Control School for Low-Acid and Acidified Foods) – will be presented virtually live in Spanish over eight sessions from Oct. 19 to Nov. 18. Each session will take place from 8 a.m. to 5 p.m.
This is a remote training event via "interactive remote video conferencing" or "Zoom" that is intended for food processors and others interested in learning about the food processing operations of thermal procession systems, acidiﬁcation, and container closure evaluation programs for Acidiﬁed canned food. The BPCS Course is delivered live in real time allowing student the opportunity to ask questions and interact with other food professionals. Student will have plenty of time on each session to complete exams using OnDemand Canvas or similar online exam platform.
This program provides funding to help small specialty crop producers, food processors, manufactureres, distributors and farmers markets recover costs incurred by responding to the COVID-19 pandemic, including protecting workers. Funding will be from $1,500 to $20,000. Application period opens September 23, 2021 and closes November 8, 2021. See the link above for details.
Food Safety Best Practices for Local Food Entrepreneurs - North Dakota State University and Kansas State University Extension
Selling Safe Canned Food in Kansas - MF3555
Huck Boyd National Institute announces leaders of the year
Congratulations to Perry's Pork Rinds and Morning Light Kombucha for being selected as Huck Boyd Leaders of the Year! Perry's Pork Rinds was selected for the Value-Added Snack Foods category. Morning Light Kombucha was selected for the Value-Added Specialty Products category. We congratulate all of the winners! Read about them and the other winners from the Huck Boyd National Institute.
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: email@example.com
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.