Naa Oyo Kwate – Department of Human Ecology
Success Story: Making the Impossible, Possible: How EDA is Helping to Create New Innovations and Train the Food Industry Cluster to Maximize Business Growth
This originally appeared in the U.S. Economic Development Administration June 2019 newsletter. This past 4th of July, Americans had more meatless options for their barbecues – enter the “Impossible Burger.” This vegetable-based product that looks, feels, smells and tastes like a hamburger has attracted more than $700 million in funding from investors. It has currently […]
Making the impossible, possible
Peggy Brennan-Tonetta – NJAES
Food Innovation Center offers food business basics workshop
The Food Innovation Center – Rutgers Cooperative Extension
A new vision for an old city in South Jersey
Rutgers Food Innovation Center
Rutgers had a hand in making ‘Impossible burger’ possible
Nolan Lewis, Food Innovation Center
Taste testing: The FIC deepens partnerships with hosts of the Fancy Food Show
Food Innovation Center
The Problem With the New Generation of Plant-Based Burgers
Nolan Lewin – Rutgers Food Innovation Center
Inside Impossible’s wild scramble to keep up with America’s fake meat frenzy
Food Innovation Center
Rutgers Food Innovation Center gives businesses a boost
Peggy Brennan-Tonetta – Food Innovation Center
