Monday, February 20, 2006

Bringing New Food Products to Market

We receive a lot of questions on behalf of clients who have new recipes and new food products, but aren't sure on how to bring them to market. For them, I'd recommend either (or both) of these:

1) Northeast Center for Food Entrepreneurship - This group is part of Cornell University's "NYS Agricultural Experiment Station". The mission of this Center is to "provide comprehensive assistance to beginning and established food entrepreneurs, thus promoting sustainable economic development of rural communities." While they are not a source of grants or loans, they are a source of answers on things such as labelling requirements, laboratory testing needs, packaging, and other issues critical to the start-up of a new food line.

2) From Kitchen to Market: Selling Your Gourmet Food Specialty
by Stephen F. Hall. 4th edition, 2005-06

The Research Network has this book in its collection. According to its blurb, this book "will show you how to:

  • Identify a winning product and its most appropriate markets.
  • Get your product ready to market.
  • Advertise, promote, and sell your product.
  • Create your own success niche.
  • Professionalize your business.

Also included is updated information about the role of the Internet, health and organic food markets, the latest government regulations and technological advances, and contact information for dozens of valuable resources."

1 comment:

Kevin said...

I read From Kitchen to Market: Selling Your Gourmet Food Specialty
by Stephen F. Hall and I can say that it has helped a lot. Although it's not a fully comprehensive book it covers the major topics involved with getting your food on market shelves. Definitely worth reading if you're trying to introduce a new product and you're new to the industry.