Online Support for New England Food Entrepreneurs; New England Extension Food Safety Consortium
 

Starting a Food Business

Business and Marketing

About Your State

Food Regulations

Product Development

Training and Education

Resources

New England Extension Food Safety Consortium; Universities of Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island and Vermont

This website is funded by a grant from the NE Extension Consortium.

NE Extension Consortium provides equal program opportunities without regard to race, age, sex or preference, creed, or disability (2011).

Product Development

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Recipe and Product Development
Laboratories – University
Laboratories – Private
Other Services
Labeling
Packaging
Equipment
Sanitation
Food Safety
Distribution/Transportation
Co-packing/Subcontracting
Ingredients

Recipe and Product Development [top of page]

Source

Title

Description

Northeast Center for Food Entrepreneurship Cornell University / University of Vermont

Product Development

Includes information on scheduled process, required analyses and equipment.

North Carolina State University Extension Service

Acidified Foods: Formulating Dressings, Sauces, and Marinades

A comprehensive guide to formulating these products.

University of Georgia Cooperative Extension Service

Getting Started in the Specialty Food Business

A guide to product development, ingredients, processing and much more.

University of California - Davis

Seafood Network Information Center

Comprehensive source of information on seafood regulations, product development, marketing and sanitation.

Western Massachusetts Food Processing Center

Product Development

Provides technical assistance and resources for product development.

SweetWARE computer software

Computer Software for Restaurants, Bakeries and Food Manufacturers

Software for Recipe/Formula Costing and Nutrition Analysis and inventory control.

Laboratories – University [top of page]

Source

Title

Description

Northeast Center for Food Entrepreneurship
Cornell University / University of Vermont

NECFE Services - Analytical

Services in product development and safety evaluation through their analytical laboratory.

Laboratories – Private [top of page]

Source

Title

Description

Private

Microbac

Microbac
181 Cedar Hill Street
Marlborough MA
Food Analysis
Tel: 508-460-7600

Private

Northeast Laboratory Services

999 Forest Avenue, Portland, Maine 04103 (866) 591-7120 or (207) 878-6481

Private

Green Mountain Laboratories, Inc.

27 Cross Road Middlesex , Vermont 05602
802- 262-2004
Chemical Food Analysis

Private

Krueger Food Laboratories, Inc.

45 Manning Road
Billerica, MA 01821-3934
(978) 667-6900
dkrueger@kfl.com
Chemical Food Analysis

Private

Shuster Laboratories, Inc.

5 Hayword St .
Quincy , MA 02171
617-328-7600
Microbiological & Food Analysis

Private

Biomarine Research

16 West Main St .
Gloucester , MA 01930
978-281-0222
Food and Water Chemical Analysis

Private

Lapuck Laboratories

50 Hunt St .
Watertown , MA 02173
617-923-0300
Microbiological and Food Analysis

Private

Intertek Testing Services

Provides testing data for process testing, consumer labeling and nutrient labels.

Other Services [top of page]

Source

Title

Description

University of Maine

Consumer Testing Center

Dr. Mary Ellen Carmire, Director
207-581-1627
Confidential contract testing services are available for food and consumer product manufacturers.

University of Minnesota

Sensory Center

Dr. Zata Vickers, Director
The Center provides a full range of sensory evaluation and consumer testing for various products.

Labeling [top of page]

Source

Title

Description

U.S. Food and Drug Administration – Center for Food Safety and Applied Nutrition

Food Labeling and Nutrition

A comprehensive website detailing labeling regulations for foods under the Federal Food Dugs and Cosmetic Act and its amendments.

U.S. Food and Drug Administration – Center for Food Safety and Applied Nutrition

Small Business Nutrition Labeling Exemption

A fact sheet detailing these exemptions. Includes a model application form and example.

Northeast Center for Food Entrepreneurship

Cornell University and University of Vermont

List of Fact Sheets and How to Order

Product specific fact sheets available free-of-charge including labeling and regulatory requirements.

U.S. Food and Drug Administration

The Food Labeling Guide

Detailed food labeling manual.

Uniform Code Council Inc.

Bar Codes

Establishing and promoting multi-industry standards for product identification and related electronic communication.

FoodShapes Computer Art

High-Quality food Clip Art

Graphics for labels and sale material. Includes collections of Asian, Hispanic and seasonal foods.

US Department of Agriculture

Nutrient Data Laboratory

Information and links to food composition data by product.

Western Massachusetts Food Processing Center

Food Labeling and Nutrition

Provides technical assistance and resources for labeling design and requirements.

Packaging [top of page]

Source

Title

Description

Kansas State University Cooperative Extension Service

Providing Safe Containers for Food Products (pdf)

Facts for niche market food processors

US Department of Agriculture – Food Safety and Inspection Service

Meat Packaging Materials

Frequently asked questions and a glossary of terms.

National Distributors Association

Packers

Lists suppliers by category such as containers, equipment and materials.

Equipment [top of page]

Source

Title

Description

Oklahoma State University

Selecting and Purchasing Food Processing Equipment

A fact sheet and resource guide to purchasing equipment.

Northeast Center for Food Entrepreneurship Cornell University

pH Meters – What to Look For

Tips on buying a pH meter to measure acidity. Schedule process reviews frequently require pH measures.

WATTS Regulator

Product Catalog

Information, source of backflow prevention products

Sanitation [top of page]

Source

Title

Description

Northeast Center for Food Entrepreneurship

Cornell University and the University of Vermont

Choosing the Best Sanitizer

An article on sanitizers from the NECFE newsletter.

University of Florida Cooperative Extension Service

Basic Elements of a Sanitation Program for Food Processing and Food Handling

This document covers current definitions and practices of food handling and processing for institutions and commercial enterprises.

University of Florida Cooperative Extension Service

Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations

This document is a detailed explanation of equipment cleaning and sanitizing procedures in food-processing and/or food-handling operations.

US Department of Agriculture

Sanitation Performance Standards Compliance Guide for Meat and Poultry Processors (pdf)

A comprehensive guide to sanitation performance standards.

Food Safety [top of page]

Source

Title

Description

US Food & Drug Administration

Food Allergens

Provides links to government and non-government resources and information on food allergies

North Carolina State University , Department of Food Science

Basic Food Microbiology (pdf)

General information on bacteria, yeasts, and molds and conditions for growth.

US Food and Drug Administration

Acidified and Low-Acid Canned Foods

Guidance for processing acidified and low assets canned foods.

North Carolina State University , Department of Food Science

HACCP Principles

Hazard Analysis Critical Control Point (HACCP) is a tool that can be useful in preventing, controlling or eliminating food safety hazards.

North Carolina State University , Department of Food Science

Considerations for Developing a HACCP Plan for Acidified Foods

Provides generic guidance in developing a HACCP plan for use in acidified food operations.

Distribution/Transportation [top of page]

Source

Title

Description

Western Massachusetts Food Processing Center

Distribution Resources

Provides technical assistance and distribution.

Co-packing/Subcontracting [top of page]

Source

Title

Description

North Carolina State University, Department of Food Science

Choosing and Using a Co-Packer

Describes the advantages and disadvantages of using a co-packer plus what you’ll need to do before you select one.

Northeast Center for Food Entrepreneurship

Small Co-packers and Commercial Kitchens

A resource guide with contact information for co-packers and commercial kitchens in the Northeast.

Ingredients [top of page]

Source

Title

Description

North Dakota State University

Ingredient/Equipment Suppliers

Direct links to a variety of suppliers.