Jared Cannon pitched his healthy meal-in-a-jar company to the famed venture capitalists on March 5th. Rutgers Food Innovation Center (FIC) client Simply Good Jars appeared on “Shark Tank” at the beginning of March and was successful in getting a $500,000 investment from Mark Cuban and Lori Greiner! “Jared Cannon approached the Rutgers FIC after seeing […]
Food Innovation Center: A Vital Resource for a Safe Food Supply Chain Amidst a Global Pandemic
The New Jersey Agricultural Experiment Station 2020 Annual Report spotlights the many stories of outreach and resilience during COVID-19. To read more, see the NJAES 2020 Annual Report. As New Jersey declared a state of emergency to contain the spread of COVID-19, the food industry had to quickly adjust its go-to-market strategies and just about every […]
Specialty Foods Association Announced Winners of its 2020 Competition held at Rutgers Food Innovation Center
The Specialty Food Association (SFA) completed its 2020 sofi™ Awards judging, which was hosted this year by the Food Innovation Center at Rutgers University (FIC) in Bridgeton, NJ. On August 25, SFA announced the winners of its 48th annual sofi™ Awards competition, resulting in 157 winners across 49 categories from around the world. “The sofi™ Awards […]
Seafood Products Made From Cells Should be Labeled Cell-Based
Rutgers study examines potential names for package labels to meet FDA rules Companies seeking to commercialize seafood products made from the cells of fish or shellfish should use the term “cell-based” on product labels, according to a Rutgers study – the first of its kind – in the Journal of Food Science. Both the U.S. Food and […]
FIC and Specialty Foods Association Bring Taste and Nutrition to Those in Need
Since early February, thousands of specialty food products have been arriving at the Food Innovation Center (FIC) at Rutgers University in Bridgeton, NJ, in preparation for the Specialty Food Association’s “specialty outstanding food innovation” sofi™ Awards – the most prestigious competition in specialty foods. Due to the pandemic, the judging has been delayed, leaving a large […]
Food Safety Team at Rutgers Food Innovation Center Offers Virtual Food Safety Training
Specialty food industry manufacturers, retailers, distributors and individuals all across the food supply chain are busier than ever doing their part in response to the spiking demand for groceries due to the impact of COVID-19. In response, the food supply chain has had to make many adjustments to their routines, working locations and staffing schedules. […]
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 […]
Food Innovation Center Offers Food Business Basics Workshop and Training Session for Food Entrepreneurs
The Food Innovation Center at Rutgers is having a Food Business Basics Workshop and Training Session for early stage entrepreneurs on Monday, September 9 from 9:00am-5:00pm at the Rutgers EcoComplex. Food Business Basics is a unique opportunity for food entrepreneurs to learn critical aspects of entering or growing their business in the prepared food and […]
Taste testing: The FIC deepens partnerships with hosts of the Fancy Food Show
Stories from the Rutgers Food Innovation Center Six years ago, David Fullner and Daniel Auld had their hands full with a son born eight weeks premature. A focus on his diet to keep him healthy inspired them to blend their own baby food, with the added benefit of introducing him to real, not-too-sweet flavors to […]
Pizza, but portable: Cones just work better than sloppy, floppy slices
Pizza in a cone is a familiar treat in Italy, but like nothing Eric Ciancaglini had ever seen before. The basic components of it were just like the pizza back home in New Jersey — melty cheese, flavorful sauce — but the shape was portable, so much more appropriate for on-the-go grub than a floppy […]
