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

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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 (2004).

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.
The Food Ventures Project (An organization in Southeast Ohio )	Product Development Database	Search the database for equipment, packaging, raw materials, and technical resources.
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.
AboutProduce	Produce A-Z	Provides nutritional benefits and health claims for select produce.

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	PO Box 788 Waterville , Maine 04903 (800) 244-8378 (207) 873-7711
Private	Green Mountain Laboratories, Inc.	27 Cross Road Middlesex , Vermont 05602 802- 262-2004 Chemical Food Analysis
Private	Krueger Food Laboratories, Inc.	711 Concord Ave. Cambridge MA 02139-1002 617-876-9118 dkrueger@kfl.com Chemical Food Analysis
Private	Shuster Laboratories, Inc.	5 Hayword St . Quincy , MA 02171 617-328-7600 Microbiological & Food Analysis
Private	Analytical Testing Lab Inc.	30 Shawsheen Ave. Bedford , MA 781-275-1599 Water Analysis
Private	Biomarine Research	16 West Main St . Gloucester , MA 01930 978-281-0222 Food and Water Chemical Analysis
Private	Food Research Laboratories	130 Newmarket Square Boston , MA 02118 617-427-3322 Microbiological & Food 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 Food 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 Label – Nutrition Facts	A fact sheet summarizing information about food/nutrition labels.
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.
University of Massachusetts Department of Nutrition	Massachusetts Nutrient Data Bank	Provides recipe and product analysis for labeling requirements.
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.
US Food and Drug Administration	A Fresh Look at Food Preservatives	Discusses the pros and cons of using preservatives.
New York State Food Venture Center , Cornell University	Packaging Suppliers (pdf)	A listing of potential suppliers by packaging type.
National Distributors Association	Packers	Lists suppliers by category such as containers, equipment and materials.

Equipment [top of page]

Source	Title	Description
Kansas State University Agricultural Experiment Station and Cooperative Extension Service	Selection and Purchase of Used Food-Processing Equipment (pdf)	A fact sheet and resource guide to used equipment.
Northeast Center for Food Entrepreneurship Cornell University and the University of Vermont	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 Department of Agriculture/Food & Drug Administration	Food Safety – Food Allergy	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 Center for Food Safety & Applied Nutrition	pH Control – Why the Concern?	A booklet which explains why the food processing employee must be concerned with properly controlling acidification and determining the pH of 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.
Purdue University	Food Ingredients	A listing of ingredient resources.