Recipe to Market Program
Thinking about starting a food business in Maine? Learn all the ins and outs to go from concept to success in our intensive deep dive into starting a food business.
Participants of the Recipe to Market workshop will learn about licensing, how to prepare and package their food products safely, access potential profits, and discover some of the resources available to support them in business development.
This program is for individuals currently operating a value-added business or those seriously considering one. Participants must have a specific food product or recipe in mind.
- Dr. Beth Calder, Extension Food Science Specialist, Assistant Professor, School of Food & Agriculture, University of Maine
- Dr. Louis Bassano, Professor Emeritus of Cooperative Extension
- Jim McConnon, Professor Emeritus, School of Economics and Cooperative Extension, University of Maine
Our half-day workshop will introduce participants to important topics that an aspiring entrepreneur needs to consider before starting a food business. Topics that will be presented include opportunities and challenges of being a food entrepreneur, the specialty food industry, business basics, an overview of the product development process, licensing and regulations, and food safety concerns.
Workshops will be helpful to a wide range of individuals who are thinking about starting a food business in Maine. Examples include:
- A restaurant owner or chef who wants to market a special chowder to local retail stores.
- A person who wants to produce and market a unique chocolate creation developed from an old family recipe.
- A retired teacher who wants to create a conserve made from Maine’s wild blueberries and cranberries.
- A farmer or gardener who wants to develop and market a special hot sauce and salsa.
- A farmer who wants to develop a snack food product.
If you are a person with a disability and need an accommodation to participate in this program, please contact Melissa Libby Babcock at 207.581.2788 to discuss your needs. Receiving requests for accommodations at least 14 days before the program provides a reasonable amount of time to meet the request, however all requests will be considered.