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Pages from periodiCALS: Success stories from the Food Venture Center

Got an idea for a new niche food product but need help perfecting its formulation or navigating rigorous food safety regulations?

No fear, Cornell’s Food Venture Center is here — well, in Geneva, N.Y. Since 2000, the center has helped 2,100 entrepreneurs in the commercialization of 7,800 food products, contributing to the creation of an estimated 800 full-time jobs. Last year alone, the center responded to more than 2,500 inquiries for assistance on marketing food products; worked with 391 entrepreneurs who needed safety evaluations of 1,030 specialty products and processes for commercial production; and analyzed 774 samples of food prototypes to address their safety and technological feasibility. Also, more than 20,000 visitors accessed educational materials on the center’s website (necfe.foodscience.cals.cornell.edu).

“Comprehensive assistance to food entrepreneurs through university centers is a successful model that increases the safety of specialty foods, increases entrepreneurs’ knowledge and competency, and creates local economic development,” said director Olga Padilla-Zakour.

The model may soon be replicated in New York City; CALS is investigating the possibility of opening a branch in Harlem or Brooklyn.

T0 sample success stories and explore the current issue of periodiCALS, click here.

 

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