FPIC - Food Processing Innovation Center
MSU FOOD PROCESSING AND INNOVATION CENTER (FPIC)
Commercial processing Space with State-of-Art Food Processing Equipment and Facilities to create new innovative products for the market place
The Michigan State University Food Processing and Innovation Center (FPIC) is designed to be Michigan’s leading independent commercial food development, processing, packaging and research facility. It will provide a ‘Real Time’ production environment to support the creation of vibrant new food products, servicing the needs of both Michigan-based existing food businesses or larger scale startups in Michigan and the Great Lakes region.
The FPIC’s unique advantage is that it will be a fully licensed USDA/FDA certified food processing facility not only capable of creating new products or processes, but the ability to produce full scale medium size production runs for the retail marketplace. The FPIC’s turnkey capability allows businesses to recapture costs through product sales validating and mitigating the risk of product development and expansion programs for mid-sized processors throughout Michigan and Great Lakes region.
The primary target client will be a food business looking to:
- Broaden into a new consumer identified product categories but lacking adequate validation or test facilities, technology and/or knowledge for new product development, processing, packaging and supply chain requirements.
- Scale-up their current production but lacking the necessary expansion knowledge requirements in production, equipment, and processes to do so.
- Conduct research and product development with limited or no R&D space or at capacity production space
- Experiment with new food processing and packaging techniques to extend shelf life and add value.
Location, Ownership, and Management
The FPIC will occupy a substantially renovated building referred to as the Hulett Road Building, 3361 Hulett Road, Okemos, MI. Michigan State University is the owner. The MSU Product Center will manage the facility.
Six main central processing components at the FPIC have been included for both maximum diversity of food product development, to meet all production and industry needs including low acid, meat, pouch and frozen meal capabilities.
- Cooking – Steam Jacketed Kettles and Infrared Ovens
- Steam Retort with Overpressure for cans , jars and pouche
- Hot Fill Pasteurization and HTST processing
- IQF Spiral Freezer
- Cook Chill Processing
- RTE (Ready to Eat)
The FPIC is to be flexible in its production capabilities, equipment layout and operating conditions for a wide variety of products. What enables this flexibility is the FPIC’s ability to quickly connect and disconnect equipment through drop down service lines from the ceiling. The FPIC will have the ability for quick changeovers - removing one component and putting a new one in place with the original piece going into a cleaning room. This attribute is imperative in order to establish custom production lines for the client. The main central components will be fixed in place (retort, kettles, IQF and spiral freezers), while the rest of the floor will provide the necessary flexibility. (See the accompanying floor plan.)
FPIC Product Floor
Funding for the FPIC has been made available through the Economic Development Agency (EDA), Michigan Economic Development Corporation (MEDC), Michigan Department of Agriculture and Rural Development (MDARD), Michigan State University (MSU) & Industry partners.
Thank you for the support
In addition to our work with individual companies, Public Center economic and market analysts plan and conduct economic, business and market research that promotes the strategic growth of the food and agriculture sector in Michigan and its various component industries.
For example, we prepare and publish:
- Economic impact studies (dollars of economic activity and levels of employment)
- White papers on markets, consumers, technology, innovation and related strategic issues.
- Facilitate strategic working groups (virtual or traditional) focused by key sector or key issue cutting across sectors (e.g., workforce development, logistics and transportation)
- Respond to quick-turnaround assessments and analyses needed by government and industry
- Studies on the emergence of innovation, new markets and industries within food, agriculture and bioprocessing sectors.
Accelerated Growth Service Resources
Strategic planning is the controlled process of developing and maintaining a strategic balance between your company’s objectives and resources and changing or emerging market opportunities. The MSU Product Center’s AGS team works with clients to help define goals and objectives, conduct competitive assessments and develop strategies implementation tactics and measurement metrics.
Accelerated Growth Services Team (AGS) The AGS team is experienced in helping companies’ complete strategic audits to ensure that resources and competencies are quantified and evaluated through resource appraisals, value chain analyses and performance analyses.
A solid financial plan helps ensure you can reasonably make a profit in your venture and validate the project to external partners, no matter what stage. With assistance from the MSU Product Center AGS team, the financial planning process can be made simpler or more complex depending on several variables:
• Size of your venture
• Stage of business or product life – building a new business or expanding an existing one
• Ability to experiment during the planning process
• Risk factor of the venture
The AGS team is experienced in working with stage two organizations for cost of production, marketing, distribution, sources and uses of proceeds and breakeven and related financial analyses.
If you are looking to create a new value-added entity, add a new product line or expand your food business, a well- executed feasibility study will identify strengths and weaknesses of an existing business or proposed venture, potential market opportunities and threats, resource requirements needed for implementation, and the comprehensive chances for success.
The MSU Product Center’s AGS team specializes in applied economic analysis of agriculture, food and bioeconomy issues and works with clients to determine a project’s viability through outlined objectives and scopes of a business feasibility study.
Feasibility studies will encompass a review of all aspects of the business, including:
• Market Assessments
• Production & Procurement Assessments for food and ag-based businesses
• Processing & Technical Assessments
• Business, Organization, & Management Assessments
• Financial & Economic Assessments
Utilizing extensive qualitative and quantitative research, The Product Center AGS team helps clients determine the total investments needed for potential projects. The experienced team will analyze both hard cost investments such as labor and future cost of raw materials along with indefinable variables such as consumer perception and product trending.
Market Research is a crucial aspect of business strategy that provides a factual basis for a company to gain insight, support decision-making and ensure that their products are positioned to succeed in the marketplace. Market research can also improve market performance by improving the understanding of problems in a product, its marketing and distribution.
The MSU Product Center’s AGS team has access to an extensive array of internationally recognized market research databases that define customer demographics, values and decision processes as well as competing product features and claims. The AGS team also assists in interpreting market research results to guide marketing strategies reflecting the correct pricing, distribution, service, product mix and brand management necessary for companies to grow their businesses.
A resource assessment initiative assists companies in businesses to review their activities to identify and implement resource efficiency improvements. By undertaking an energy or materials assessment or additional scoping work such as design analysis or business case development, companies can more easily proceed with implementation of a growth or expansion venture.
The MSU Product Center AGS team can help provided companies with the following:
• Access to targeted information, tools and resources to help improve efficiency
• Funding source assistance to identify and implement efficiency improvements
• Business support programs to facilitate internal leadership and external networking opportunities
Accelerated Growth Services (AGS): ‘Strategic Thinking’ for your business.
- Ready to grow your business?
- Need to create new opportunities for your business for long term sustainability?
- Need to diversify your product portfolio to meet evolving trends and opportunities?
Welcome to Accelerated Growth Services (AGS), the Product Center’s newest program for Michigan businesses in the food, agribusiness and bioprocessing industry. AGS has been created to help larger established companies looking to create new opportunities for your business for long-term sustainability and profitability.
AGS is available to assist food-ag-bio business growth projects that meet one or more of the following criteria:
- A project that results in $250,000.00 or more of new investment
- $250,000.00 or more of new annual sales
- 5 or more additional or retained jobs.
- Improve long term sustainability and opportunities
The AGS team is dedicated to providing solutions for expansion plans and growth opportunities. The assistance encompasses:
- Economic and Market Analyses
- Feasibility assessments
- Product development
- Resource development
- Supply chain and Marketing issues
- Strategic action planning
- Regulatory compliance
For all phases of the project plus government economic development incentives and financing assistance.
Engaging this team into your business significantly increases the project potential success in finding the right resources and solutions for your business needs. Starting with strategic project planning and development a uniquely tailored portfolio of tools and solutions are developed to assist the client.
The process begins with an assessment of your project’s needs and potential. A specific plan of work is then created. Many steps in the plan of work may be executed without fees to the business. Specialized work projects (e.g., technical feasibility study, primary market research, etc.) may require separate funding.
For complete informatino, download the AGS brochure.
With General Questions and Further Information on Marketplace Please Contact:
With Registration Concerns, Payments, and Sponsorship Questions Please Contact:
Making It In Michigan
SAVE THE DATE
Making It In Michigan 2016
Wednesday, November 16, 2016
Welcome to the 2015 Making It In Michigan Conference and Marketplace Trade Show - held on Tuesday, November 10, 2015 at the Lansing Center.
This year’s theme was “Ingredients for Success – Components and Processes for Safe, Sound and Smart Product Development.”
Have an idea for a food business? Participants interacted with the Product Center Team and thriving Michigan food businesses and learned how to make their idea a viable reality.
Have a product developed and need distribution channels? Exhibitors put their products in front of hundreds of key Michigan food and agricultural buyers at the Marketplace trade show.
Need to learn more about making your business more efficient and profitable? Our educational sessions covered strategies for the following:
- Processing know-how for shelf-stable products
- Understanding the nuts and bolts of risk reduction
- Taking the business to the next level
- Preparing for an unannounced food inspection visit
- Understanding legal basics for starting a food business
- Keeping your food business sales growing
- Learning how to build the right team
- Breaking into the retail market
- Being recall ready
- Discovering your competitive advantage in the specialty food market
This year’s keynote panel featured leading industry food technologists and engineers discussing “do’s and don’ts” of product development and production.
to our featured partner
and our other sponsors
NVAC Presentations 2012
2012 NATIONAL VALUE ADDED CONFERENCE PRESENTATIONS
- Adam, Brian - Whole-Chain Traceability-Information Sharing from Farm to Fork and Back again
- Bardenhagen, Jim - Developing Networks for the Farm to School Program
- Cornelisse, Sarah - Social Media and Mobile Technology for Ag Business Webinars
- Dickinson, Dorian - Discover the Flavors of the Tri-States
- Field, Mike - Creating Partnerships and Making them Effective
- Hall, Peggy - Legal Business Ethics
- Hall, Peggy - Zoning-Understanding the Regulatory World
- Hanson, Ray - Streamlining Rural Economic Development in Iowa
- Jones, Linda - Networking for Success in Value-Added Agriculture
- LaCross, Ben - Connecting Industry and Farmers with Value-Added Processors
- Lovegren, Adam - How Can Assistance Programs Create Value
- Mahlich, Ben - Financing and Money Management
- Matteson, Gary - Farming Future - The Next Generation
- Nicholls, Sarah - The Role of Agri-Tourism in Rural Communities
- Peterson, Chris - Keynote - Growing Rural Communities Through Partnerships
- Peterson, Chris - Marketing for Better Profitability
- Sirrine, Rob - Creating Communities in Michigan - Food and Farming Network
- Tonsager, Dallas - Promoting Rural Economic Development and Rural Partnerships with USDA Programs
National Value Added Conference 2012
Growing Your Rural Community through Partnerships
The 2012 National Value Added Conference investigated how partnerships between economic development agencies, communities and businesses enhance the quality of life for rural residents by fostering civic infrastructure, strengthening the sustainability of agricultural production, promoting value added products, and improving economic opportunities consistent with the scale and capacity of the community.
If you were not able to attend, you missed an informative and inspiring Conference and we look forward to seeing you at next year’s Conference in Arkansas. if you did attend, thank you.
Presentations - Please use this link to access the slides for the presentations at the 2012 National Value Added Conference.
The Product Center works with clients to help standardize home recipe into commercial market recipes. This process assists clients in troubleshooting problems that they may have in translating their recipe into a product. Other product development assistance includes quality and function limitations for overall product improvement. The Product Center can also help facilitate relationships with Michigan kitchen incubators.
The Product Center’s Innovation Counselors are experts in helping you ask the right questions to create a profitable business and guide you through the process of writing your business plan, reviewing and revising it on a regular basis. Their expert guidance will help you become comfortable with the process of identifying your business strengths and weaknesses, competition, financing, marketing strategies, etc., so that you not only develop skills to keep your business on track, you’ll also find it easier to raise capital.
There are many different types of food products and therefore, operations and production methods for each are unique. The Product Center performs the process authority review for shelf stability, resulting in a product classification pre-FDA. For perishable and refrigerated items, this process, referred to as shelf life, is usually outsourced. The product may fall under three categories – acid, acidified, or low-acid foods. Depending on which classification your product falls into, different regulations, and methods of operation and production will be assessed during scale-up.
The Product Center facilitates interaction with MSU’S College of Law’s Small Business & Nonprofit Clinic to empower small businesses and nonprofit organizations throughout Michigan. The Small Business & Nonprofit Clinic provide necessary assistance during the start-up phase, on-going continuation phase, and expansion phase by offering quality counseling, legal advice and representation, and community education information.
Starting a business requires a substantial investment, not only of an entrepreneur’s time and money but also funds from outside funding sources. In order to minimize risk and significantly improve their success in funding viable business concepts, many lenders require an independent third party feasibility study to determine whether a project has a high probability of generating the type of profits necessary to fulfill the lender’s expectations.
The Product Center assists clients in conducting feasibility studies that define the scope of your business, determines your objectives, identifies the problems and opportunities that you will face and explores alternative solutions for solving each problem. The result is an analytical cost-benefit tool that will give the lender a sound basis on which to make the critical “go/no go” decision on whether your business concept is viable and deserves funding.
Market research is critical in identifying characteristics of current and potential customers and developing new business opportunities to merge with product mix and business strengths. Market research can improve market performance through analysis of elements such as pricing and distribution.
The Product Center has access to an extensive array of internationally recognized market research databases including customer demographics, values and decision processes as well as competing product features and claims. In addition, the Product Center assists entrepreneurs in creating and implementing customized market research including surveys and focus groups. Our Innovation Counselors assist entrepreneurs in interpreting market research results to ensure marketing strategies reflect the correct pricing, distribution, service, product mix and brand management necessary to grow their businesses.
In addition, the Product Center sponsors Michigan MarketMaker™, a valuable market research tool and virtual marketplace where consumers, distributors and businesses connect. It offers a free map-based demographic research tool that enables entrepreneurs to identify potential customer locations. It also features a searchable database of businesses that may offer Michigan-made ingredients. http://mi.foodmarketmaker.com
Marketing planning is a mandatory element of business planning that identifies opportunities in the marketplace for entrepreneurs to maximize. A successful marketing plan comprises market factors, competition, product characteristics, pricing, advertising, promotion, publicity, sales and customer service and integrates a profitability formula.
The Product Center Innovation Counselors team are continually involved in bringing new products to market and are experts in key areas such as pricing strategies, regulations on product claims, marketing that will reach decision makers, and fostering collaborations with distributors and suppliers. Developing a marketing plan with an Innovation Counselor can often mean the difference between a successful product launch and a stalled business idea, accelerating clients through meeting FDA and regulatory marketing plan requirements.
The Product Center works in conjunction with the MSU Food Science and Packaging departments and is lead by Dr. Janice Harte, the primary contact for the MSU Food Sensory Laboratory. Dr. Harte has assisted the food industry and entrepreneurs by providing information, testing services, referrals for food product development and sensory evaluation needs, and she serves as a liaison for food processing and food safety information. The Food Sensory Laboratory consists of a testing area (organoleptic), training area (educate industry, students or professionals in food safety) and preparation area (for samples).
The MSU School of Packaging offers testing services and expert faculty who are available for consultation. Clients can also have their food product available for the student Capstone project, which studies solutions for efficient packaging for all food and non-food products.
Label Design/Nutrition Labeling
A good food label not only distinguishes a product from its competitors but also saves costs in conforming to FDA regulations and complementing the initial requirements of MDA. The Product Center works with the MSU Food Science and Nutrition Department to develop product identification and nutrition facts.
Below is the FDA link to Food Labeling Regulations for your information:
Recipes need to be production ready to ensure Nutrition Facts accuracy. See Fee Schedule for particular costs.
Product Center Innovation Counselors are experienced in USDA and FDA regulatory requirements for food products at both the state and federal levels. The Product Center also works with experts from the office and associated consultants of the MSU Food Science department. Additional assistance can be provided in understanding the regulatory requirements placed upon products manufactured and sold in Michigan, either direct to the customer or through commercial channels.
In their own words
To find an Innovation Counselor or Accelerated Growth Services Team Member in your area to discuss your business or product needs with, you can:
- Submit your Request for Counseling to us online.
- Call the Product Center at (517) 432-8750 or Fax (517)432-8756
Download a Product Center informational brochure.
Venture Development Overview: Start a Business
Whether you are struggling to develop your concept for a new business or product, or an existing business that needs advanced studies to help you launch your new product, the MSU Product Center can help. If your concept is still in the idea stage, the Product Center’s Concept Definition can help determine potential customers for your product or service, give you ideas on how to finance your concept, and help you decide if your concept is worth pursuing further. If you have already developed your concept, the Product Center can help you create a business plan to effectively communicate with bankers, investors, and customers. The Product Center can also connect you with experts within or outside MSU for advanced marketing or feasibility studies, assistance with nutritional facts labeling or processing to meet Federal Food and Drug Administration requirements.
How the Product Center Can Help You:
The MSU Product Center is dedicated to enhancing economic opportunities in the Michigan agriculture, food and natural resource sectors. The Product Center helps entrepreneurs and established companies develop and commercialize high value, consumer-responsive products through MSU‘s vast and varied technical expertise, research, outreach, and educational services.
To find an Innovation Counselor or Accelerated Growth Services Team Member in your area to discuss your business or product needs with, you can:
- Submit your Request for Counseling to us online.
- Call the Product Center at (517)432-8750 or Fax (517)432-8756.
- Good Agriculture Practices (GAPs) and Third Party Audits for the Fresh Produce Industry
- USDA Value Added Producer Grant & Energy Programs
Strategic Research Papers
The Economic Impact of Michigan’s Food and Agriculture Sector
An updated Michigan State University (MSU) study on The Economic Impact of Michigan’s Food and Agriculture Sector shows that the industry contributes an estimated $91.4 billion to Michigan’s economy. That’s an increase of more than 50 percent between 2004 and 2010. The study was conducted by the MSU Product Center Food-Ag-Bio. Economists used the latest available data and applied multipliers from IMPLAN to determine indirect and induced effects of the sector—common standards used by other business sectors.
- MSU Product Center 2012 Economic Impact Report
- MSU Product Center 2012 Economic Impact Report Summary
MSU Product Center for Agriculture and Natural Resources
under the direction of MSU‘s Bioeconomy Network presents
the following newly released series:
Status of Michigan’s Bio-Economy: Progress & Evolving Potential.
- Advancing the Bioeconomy: Overview of Michigan’s Progress (2010)
- Michigan’s Position in the U.S. Biofuel and Bioeconomy Market (2010)
- Potential Future Scenarios of Michigan’s Bio-Economy (2010)
Working Papers and Impact Reports
- Market Trends for Specialty Foods Strategic Marketing Institute (April 2015) William A. Knudson, Working Paper 01-0415
- Biomass as an Energy Resource for Michigan: Opportunities, Challenges, and Policies (Jan. 2011) William A. Knudson, Working Paper 01-0111
- The Economic Impact of the Michigan food Processing Industries (2010) William A Knudson, Steven Miller, and H. Christopher Peterson Working paper 01-0910
- Second Interim Update on the Economic Impact of Michigan’s Agri-Food and Agri-Energy System (2009) William Knudson and H. Christopher Peterson
- The Global Financial Situation and its Impact on the Bioeconomy (2009) William A Knudson, Working Paper 02-1200
- The Economic Impact and Potential of Michigan’s Agri-Food System (2006) H. Christopher Peterson, William A. Knudson, Getachew Abate.
- Interim Update on the Economic Impact of Michigan’s Agri-Food and Agri-Energy Systems (Jan. 2008) H. Christopher Peterson, William Knudson.
- Preparing the Future of Michigan’s Bioeconomy: Recommendations for the Office of Biobased Technologies. (November 2006) Prepared for the Office of Biobased Technologies by Centrec Consulting Group, LLC in cooperation with the Product Center for Agriculture.and Natural Resources.
- Linking Knowledge and Resources to Support Michigan’s Bioeconomy. (April 2006) Prepared for the Office of Biobased Technologies by Centrec Consulting Group, LLC in cooperation with the Product Center for Agriculture.and Natural Resources.
- A Brief Synopsis of the Biodiesel Industry (2007) William A. Knudson. Working paper 01-0207.
- Briefing Paper on Corn Ethanol Use in Michigan: Short-run and Long-run Issues. Ethanol Working Group, H. Christopher Peterson, Roy Black, Jim Hilker, William Knudson, John Ferris. December 8, 2006
- State and International Incentives and the Bioeconomy (2006) William A. Knudson. Working Paper No. 1-0506.
Food, Agriculture and Natural Resources Reports
- Food Safety Systems - Prerequisite Programs and Validation (March 2015) Robert Culler and Tina Conklin
- Processing, What We Already Do Here and Where Michigan Production Sells (January 2013) William Knudson and Tom Kalchik
- Economic Impacts of Michigan’s Food and Agriculture System (January 2013) Dr. Brent Ross
- Demongraphic and Economic Forces Affecting Michigan (May 2010) William Knudson
Rapid Opportunity Assessement - Product Development Fact Sheets
- Full Text Dairy ROA
- Full Text Minor Specialty Crops ROAs
- Full Text Major Field Crops ROAs
- Full Text Nursery and Greenhouse ROAs
- Full Text Vegetable Sector ROAs
- Full Text Fruit Sector ROAs
- Demand Drivers Facing the Food System (March 2010) William A. Knudson, Working Paper 01-0310
- Hopping Mad: The Impact of Hops Market Turmoil on the Specialty Beer Industry (2009) William A. Knudson and Hamish Gow, Working Paper 01-1209
- An Assessment of University Agri-Entrepreneurship and Value Added Programs (2008) William A. Knudson and H. Christopher Peterson, Working Paper 01-1108
- The Economic Impact of Exapnded Cranberry Production (2008) William A. Knudson, Working Paper No 01-1208
- The Net Impact of Ethanol on Households. (June 2008) William A. Knudson. The Strategic Marketing Institute Working Paper No 01-0608
- Impact of Farmer Planting Intentions of Commodiities. Working Paper No. 01-0408. William Knudson, April, 2008.
- Economic and Demographic Forces Affecting the Agri-Food System, Working paper 01-1109. William A. Knudson, Nov. 2007.
- The Organic Food Market William A. Knudson. Working paper 02-0407, April, 2007.
- A Feasibility Assessement of a Meat Slaughtering/Processing Plant or Feedlot in Northern Michigan. William A. Knudson and H. Christopher Peterson. January, 2007.
- An Introduction to Patents, Brands, Trade Secrets, Trademarks, and Intellectual Property Rights Issues (2006) William Knudson, Working Paper 1-806
- The Market for Fresh Snap Beans (2006) Getachew Abate. Working Paper 2-0706.
- The Impact of Migrant Farmworkers on Michigan Agriculture (2006) William A. Knudson. Working Paper No. 1-0706
- The Market for Greenhouse-Grown Tomatoes (2006) Getachew Abate. Working Paper No. 1-0606
- Business Opportunities in Specialty Food Products by The Hale Group, LTD, Danvers, MA. Prepared at the MSU Product Center for Agriculture and Natural Resources. Funded by the USDA Rural Cooperative Development Services.
- A Shift/Share Analysis of Michigan Agriculture (2006) William A. Knudson. Working Paper No. 30106.
- Market Opportunities for Meat Goats (2006) William A. Knudson. Working Paper No. 2-0106.
- The Market for Orange Juice - Challenges and Opportunities (2005) Getachew Abate. Working Paper No. 2-102605
- New Product Development Trends in the Fruit Sector (2005) Getachew Abate. Working Paper No. 1-102605.
- The Black Trumpet Mushroom Market (2004) William Knudson. Strategic Marketing Institute Working Paper No. 1-1004.
- Some Alternative Marketing Strategies for Beef Producers (2004) William Knudson. Strategic Marketing Institute Working Paper No. 1-0904.
- The Market for Organic and Fortified Eggs (2003) William Knudson. Strategic Marketing Institute Working Paper No. 2-0104.
- The Effects of BSE on the Cattle Market (2003) William Knudson. Strategic Marketing Institute Working Paper No. 1-0104.
- The Edamame Market (2003) William Knudson. Strategic Marketing Institute Working Paper No.2-1203
- The Pet Food Market (2003) William Knudson. Strategic Marketing Institute Working Paper No. 1-1203.
- Spending on Food: Implications for Michigan Agriculture (2003) William Knudson. Strategic Marketing Institute Working Paper No. 1-1003.
- A Preliminary Analysis of the Impacts of a Harbor in China and Michigan on the Michigan Fruit and Vegetable Industries (2003) William Knudson. Strategic Marketing Insititue Working Paper No. 1-903.
The Making of Hard Apple Cider
Michigan Apple Committee/MSU Product Center
Funded by the USDA
- Cider Mill Business Plan
- How to Make Cider, sent to Michigan Apple Committe 7-28-2005
- What it takes to start a Business
- Glossary of Wine Terms
- Michigan Wine Resources (MDA)
Development and Implementation of HACCP and Prerequisite Program
January 21-22, 2016
April 25-26, 2016
Better Process Control School
March 8, 2016
MSUE Artisan Hands-On Basic Cheese Making Class
June 8-10, 2016
News and Advice from the MSU Product Center
- July 2008 Edition
- October 2008 Edition
- January 2009 Edition
- April 2009 Edition
- July 2009 Edition
- January 2010 Edition
- April 2010 Edition
- July 2010 Edition
- October 2010 Edition
- January 2011Edition
News & Events
Archive of MSU Product Center Newsletter- Product Central.
Events and Activities Relating to Product Center- Upcoming Events
Educational Offerings- Webinars
The MSU Product Center Food-Ag-Bio was established in Spring, 2003 with funds from the Michigan Agricultural Experiment Station and Michigan State University Extension to improve economic opportunities in the Michigan agriculture, food and natural resource sectors. The Product Center can help you develop and commercialize high value, consumer-responsive products and businesses in the agriculture and natural resource sectors. Whether you are a budding entrepreneur or an established company, the Center is your key to the front door of MSU’s vast and varied technical expertise, research, outreach, and educational services. Chris Peterson, Nowlin Chair for Consumer-Responsive Agriculture in the Department of Agricultural, Food, and Resource Economics at Michigan State University, is the Center’s director. The Center has offices located on Michigan State University’s campus in East Lansing.
For complete information, download the Center’s Mission and Informational Sheet and Product Center informational brochure.
The programs and services of the Product Center are available to all without regard to race, color, gender, religion, national origin, political persuasion, sexual orientation, marital status, disability, height, weight, veteran status, age or familial status. It is our policy to work with any and all entrepreneurs or existing businesses that are interested in pursuing new ventures, either new businesses or new products and services, related to agriculture, food, bioeconomy or natural resource industries. We do not engage in any advocacy on behalf of particular methods or scales of production, forms or types of products or services, or any special characteristics or traits of a venture to the exclusion of others. Our complete policy for services and advocacy.)
In the News
MSU Product Center helps source Michigan products for 33 Meijer locations.
Food Businesses Should Consider Nutritional Labeling on Food Products
Kay Cummings - Innovation Counselor
Joanne Davidhizer - Innovation Counselor
Benton Harbor, MI
Becky DeYoung - Innovation Counselor
MSU Product Center
Mary Dunckel - Innovation Counselor
Frank Gublo - Innovation Counselor
Bay City, MI
Micah Loucks - Innovation Counselor
Mark Thomas - Innovation Counselor
Paw Paw, MI
Wendy Wieland - Innovation Counselor
Harbor Springs, MI