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Special Programs...
Food SafetyThis page covers food safety issues ranging from safety recalls and safe food handling practices to regulatory guidelines. Local InitiativesCIFT Local Initiatives include the Farm to School Program, Local Food Manufacturers Program, Agritourism and the Farm to Chef Program. NOCKThe Agricultural Incubator Foundation's Northwest Cooperative Kitchen (NOCK) is a nonprofit kitchen facility designed to assist entrepreneurial efforts and expand current food-related businesses by providing access to a commercially licensed kithchen. Northwest Ohio Green Products CenterThe Northwest Ohio Green Products Center is a collaborative effort among several partnering organizations to provide the resources, technical assistance and business expertise to regional entrepreneurs or established manufacturers who currently produce, or plan to produce, green or biobased products. US Army (Natick) Soldier Systems CenterA DoD installation responsible for the technology, research, development, engineering, fielding and sustainment of our military's food, clothing, shelters, airdrop systems, and Soldier support items.In the CIFT Spotlight...
CIFT 2006 Report to IndustryA report of CIFT's 2006 programs, projects and activities HHS Food Facilities FDA Registration LetterThere has been some confusion regarding a form letter sent to food facilities by the U.S. Department of Health and Human Services. Ohio MarketMakerAn interactive mapping system that locates businesses and markets of agricultural products in Ohio, providing an important link between producers and consumers.
Other Resources...
Privacy PolicyThe CIFT website privacy policy...
CIFT News
CIFT's Dave Beck announcing the Product Development Competition
On February 29, 2008, the Center for Innovative Food Technology and the Northwest Ohio Restaurant Association announced the Product Development Competition. The announcement was made at Tony Packo's Restaurant located across from Fifth Third field.
The Product Development Competition is a competition where restaurant owners and entrepreneurs submit food product ideas to be judged for their market potential. Each idea will be judged on product viability, commercialization vision, success potential and the contestant's commitment to the product's success.
Mr. David Beck, Director of CIFT Programs, in announcing the competition, introduced a number of food product entrepreneurs that have been assisted by CIFT and the Northwest Ohio Cooperative Kitchen (NOCK) in successfully bringing their products to market. The entrepreneurs in attendance included Dennis Dickey of Willy's Inc., Randa Sweet of Sweet Louise LLC, Greg Shepherd of Stadium Salsa LLC, Jennifer Swan of Swannee Foods, LTD., and Li Yu of Three Brothers Foods Company LLC. Each of these entrepreneurs brought samples of their products for the audience to enjoy.
Tony Packo Jr. discusses what it takes to get a new product to market
Mr. Tony Packo Jr. hosted the event and talked about his experiences bringing Tony Packo's products to market. He discussed many aspects of food product development including product inception, introducing and refining each product at Tony Packo's restaurant, seeking co-packers and finding outlets to sell the product. He stressed the need to continuously market the product for success. Mr. Packo congratulated the entrepreneurs in the audience for their success and urged them to keep working hard to expand their products' market distribution.
Randa Sweet describing her experience working with CIFT to successfully bring her product to market
Ms. Randa Sweet of Sweet Louise LLC stated that working with CIFT and NOCK was the key to successfully bringing her sauces and ice cream toppings to market. She described how NOCK helped her through the steps required to successfully produce and market a product including production recipe development, nutritional analysis, label design and regulatory approval, shelf life determination, container procurement and market business planning.
Congresswoman Marcy Kaptur stressing the importance of locally-made products in the local economy
Congresswoman Marcy Kaptur attended the event and spoke of the importance of new Toledo-produced food products to Northwestern Ohio's economy. In particular, she pointed out, that given the Toledo area's diverse ethnic heritage and the ethnic foods that are a part of that heritage, the lack of good, quality ethnic food-inspired products in the broader food market is virtually an untapped market opportunity. An opportunity just waiting for area food entrepreneurs willing to find, develop and market new, innovative food products to the rest of the world.
The Northwest Ohio Restaurant Association's Gregory Rufty emphasizing the association's support for local food product entrepreneurial efforts
Mr. Gregory Rufty, Vice President of the Northwest Ohio Restaurant Association, closed the program by reminding the audience of the economic value the food industry to Northwest Ohio noting that the Toledo area ranks 2nd in the nation in restaurants per capita. He applauded the efforts of both local restaurants and food producers tapping into this market.
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CIFT and Northwest Ohio Restaurant Association Announce Product Development Competition
Mid American Ag and Hort Services (MAAHS) Now Under CIFT Management
The Blade Features NOCK and NOCK Alumnus Stadium Salsa in Business Article
Northwest Ohio Cooperative Kitchen Featured in Toledo City Paper Cover Story
Please visit the News Archive for earlier press releases & news.