Postponed - Value-Added Food Production 101: From Product Safety to Business Growth
2026-06-24 13:01 - 16:04
Hello, We are writing to let youknow that the Value-Added Food Production workshop scheduled for Wednesday, Jun24, 2026, from 1:00 PM to 4:30 PM at the CCE Ulster Office in Kingston, NY, has been postponed to the fall.We are currently working toidentify a new date and will share the updated information as soon as it isconfirmed. Your existing registration will remain valid for the rescheduledworkshop. However, if the new date does not work for you, we will be happy toissue a refund for your ticket. Please reach out to Uliana Ahashkova at ua38@cornell.edu with the inquiry or anyadditional questions.We apologize for theinconvenience and appreciate your understanding. We hope you will be able tojoin us on the new date.Thank you!Are you interested in starting a value-added food business or taking the next step with a food product idea? Join Cornell Cooperative Extension Ulster County for an in-person educational program designed for beginning food entrepreneurs, aspiring food processors, and producers exploring value-added food production.This workshop will help participants better understand key considerations involved in developing, producing, and growing a food product business. The program will cover important topics related to food safety, shelf stability, and product development, while also helping participants think strategically about production, distribution, and retail. With a focus on sequencing early decisions, the workshop will provide a practical framework for protecting capital, supporting informed decision-making, and keeping future business options open. Attendees will leave with a clearer understanding of their next steps and a more disciplined approach to bringing their food product to market.Our Speakers: Cynthia James, Extension Support Specialist III, Cornell Food Venture Center/Institute for Food Safety at Cornell UniversitySince 2018, Cynthia James has worked with Cornell’s Extension programming at the Cornell Food Venture Center at Cornell AgriTech in Geneva. In this role, she works directly with food manufacturers and the Process Authority to help validate products for safety and stability and support their path to market.Cynthia has designed and delivered numerous online, virtual, and in-person training programs through eCornell and the Institute for Food Safety at Cornell University, focusing on food safety, product development, and regulatory requirements. She brings more than 20 years of experience in sustainable food systems, including organic food production for direct-to-consumer markets and educational programming for new farmers, urban gardeners, food processors, adult learners, college students, and youth.During this program, Cynthia will discuss key factors that influence product safety and shelf life for unrefrigerated products such as juices, salsas, pickles, smoked meats, kombucha, and other value-added foods. Participants are welcome to bring questions and product samples for discussion.Jack Acree, Food Brand AdvisorJack Acree is a Hudson Valley-based food brand advisor with 35 years of experience building food brands from the ground up and helping others do the same. He has been part of the founding teams of three brands whose combined retail sales now exceed $4 billion: Terra Chips, ALEXIA Foods, and Saffron Road Foods.Today, Jack works as a fractional commercial advisor to emerging natural food brands, helping founders sequence their growth before the market does it for them. He has served on the Specialty Food Association’s Board of Directors for eight years and has been a fixture in the natural food trade for more than three decades.Jack will lead a session focused on strategic growth for early-stage food businesses. He will help participants think through key decisions related to product, production, distribution, and retail in a way that supports intentional growth, protects business resources, and builds a stronger foundation for long-term success.Jayme Schultz, Kitchen Operations Manager at Hudson Valley Open KitchenJayme Schultz will share insights on commercial kitchen access, operations, and key considerations for small-scale food producers interested in using shared kitchen space.Angie Constant, Taste NY Market Manager at the Capital Region Welcome CenterAngie Constant will provide an overview of the Taste NY program, including market readiness, vendor requirements, and the process for becoming a vendor at the Taste NY Market at the Capital Region Welcome Center.Participants are welcome to bring questions and product samples for discussion.
