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!
The 2016 Urban Food System Symposium will be held June 23-26 at the Kansas State University Olathe campus in the metropolitan region of Kansas City. Our goal is to bring together a national and international audience of academic and research-oriented professionals to share and gain knowledge on urban food systems and the role they play in global food security. This symposium includes knowledge on: urban agricultural production, local food systems distribution, urban farmer education, urban ag policy, planning and development, food access and justice, and food sovereignty.
The 2016 Symposium is a partnership between the Kansas State University Global Food Systems Initiative and Cultivate Kansas City, a non-for-profit dedicated organization that grows food, farms, and community in support of a sustainable, healthy, and local food system in greater Kansas City.
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.