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Newsletters

View our archive of NECFE Newsletters that were published between 2001 and 2007.

2007 Issue

  • Support Provided To Food Entrepreneurs And Processors In 2007 By The Northeast Center For Food Entrepreneurship At The New York State Food Venture Center (FVC)
  • Maple Syrup Products: New Developments
  • Entrepreneurs’ Highlights: Pat Lapoint And Rick Field
  • Thanks to NY Ag Innovation Center, Processor Buying More New York-Grown Produce
  • Consumer Packaged Goods – A Changing Environment

2006 Issue

  • Support Provided to Food Entrepreneurs and Processors in 2006 by the Northeast Center for Food Entrepreneurship at the New York State Food Venture Center
  • Entrepreneur’s Profile: Joan Bernstein Paumanok Preserves
  • FDA Authorizes New Health Claim Regarding Fat
  • Top Food Product Trends 2007
  • Trends Shaping the Consumer Packaged Goods Industry
  • Key Trends in Private Label

2005 Issue

  • Support Provided to Food Entrepreneurs and Processors in 2005 by the Northeast Center for Food Entrepreneurship at the New York State Food Venture Center
  • New Product Activity Outpacing 2004
  • Entrepreneur’s Profile: Allison Sacheli Luciano Sacheli’s Onion Jelly
  • Ultraviolet As An Alternative Fruit Juice Processing Method To Meet FDA Safety Requirements

Fall, 2004

  • Sell Value – Not Price
  • Entrepreneur Profile: Miss Betty’s Down Home Sauce “Cookin’ to Motown !!”
  • Venture Newsletter Available only on Website: This is the Last Printed Issue

Summer, 2004

  • Northeast Center for Food Entrepreneurship Receives USDA Secretary’s Annual Honor Award
  • Katie Camarro Sundaes Best Hot Fudge Sauce
  • Branding – More Than Just A Word
  • What Are You Selling?
  • The continuing challenge of space food
  • Selecting Acids to Adjust the pH of Acid and Acidified Products
  • Salad Dressing and Sauce Trends – Flavor Trends

Spring, 2004

  • Cornell Improves Maple Cream for the 2004 Maple Season
  • Julie Lapham of Turtledove Gourmet North Andover, MA
  • Selling Skills 2003
  • Ingredient Sourcing for New Food Businesses
  • A Welcome Spanish Import: Cheese Evaluation Expertise
  • Battenkill Kitchen to Offer Certified Processing Space for the Region
  • Salad Dressing and Sauce Trends – Industry Trends
  • Effects of Extended Storage on Eggs

Winter, 2003

  • NECFE Accomplishments in 2003, Plans for 2004 and the Future
  • Stone’s Smokehouse and Meat Market The Home of Zack’s Venison Snacks
  • NECFE Hosts Food Business Incubation Summit 2003
  • Record Keeping – What & Why
  • Summary of NECFE Product Evaluation Services from 01 January 2000 to 31 October 2003
  • Marketing Assistance for New York State Food Producers

Fall, 2003

  • FDA to Issue Food Safety and Security Regulations
  • Entrepreneurship Profile Linda Seavey, Vermont Island Foods, South Hero, VT
  • Recipe To Market Seminar Attracts Tomorrow’s Food Entrepreneurs
  • Label Printing Processes Explored
  • Selling Skills for Food Businesses
  • NECFE Client Follow-up Study Shows Business Growth and Other Positive Outcomes
  • Make Space on Your Labels – Trans Fatty Acids are Movin’ In!
  • Transitions at the NECFE – Vermont

Summer, 2003

  • A Quick Look at the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (PL107-188)
  • Entrepreneur Profile: Eli and Ada Martin of Martin’s Kitchen
  • NECFE Activities Highlighted in Washington, DC
  • A Study of Agriculture in the Netherlands
  • The Web, Food and Your Business: Using Technology to Market Your Specialty
  • Food Products Part 3: Getting people to your website

Spring, 2003

  • The Importance of a Scheduled Process
  • Entrepreneur Profile: GRANNY BLOSSOMS SPECIALTY FOODS
  • ACRYLAMIDE IN FOODS
  • What you need to know as a food producer and consumer
  • Farmstead and Artisanal Cheese making
  • The Web, Food and Your Business:
  • Using Technology to Market Your Specialty Food Products
  • Part 2: Getting people to your website
  • Kitchen Incubators: Sprouting Up Around the Country

Winter, 2002

  • Allergen Labeling in Food Products
  • Entrepreneur Profile: Manny’s Pit Bull Hot Sauce
  • An Overview of Good Manufacturing Practices (GMPs) in the Food Industry
  • Marketing Services
  • LEAD New York is now recruiting for Class X

Fall, 2002

  • Tomorrow’s Food Trends – What’s Hot in America?
  • Entrepreneur Profile: Claudia Clark - Moosewood Hollow, LLC
  • NECFE Workshops Continue to be Successful
  • Farmstead and Artisanal Cheese makers in the Northeast:
  • Enjoying Success and Receiving Support from NECFE
  • Consumer Food Safety Practices
  • Recipe Scaling from Stove Top to Kettle
  • Shared-Use COMMERCIAL KITCHEN STUDY

Summer, 2002

  • The Organic Rule as it Applies to Value-Added Food Processing
  • Entrepreneur Profile: Edmund Patrick McCarthy - Hoboken Eddies
  • Juice HACCP Regulations and Industry Compliance
  • How to Prepare Chlorine Solutions for Food Sanitation
  • Micro – Lending Institutions and ACCION USA
  • Continued Growth In Organic Market Expected
  • Listserv for Farmers, Growers, and Processors in New York State
  • The Great New York State Fair August 22nd through September 2nd

Spring, 2002

  • The Web, Food and Your Business: Using Technology to Market Your Specialty Food Products
  • Producer Profile: Jeff and Julie Mitchell at Vermont Pepper Works
  • Food Safety and Terrorism
  • A Big Bang from a Small Space: Labeling your Product
  • Participants Rave about NECFE Workshops
  • 10 Do’s and Don’ts of Recalls
  • Food Cravings - Who Craves What?
  • Finger Lakes-NY-Online
  • At Home Food Prices Continue to Climb
  • Artisan Cheese Making in New York and New England

Fall, 2001

  • Vacuum Packaging (VP) and Reduced Oxygen Packaging (ROP) of Foods
  • Entrepreneur Profile: Debra Dechert
  • Would You Be Ready for a Disaster?
  • McCormick releases Food Craving Study data
  • Entrepreneurs Seek Marketing Expertise at NECFE Open House in Geneva, NY
  • NECFE Open House, Burlington, VT
  • Report Examines Cooking and Eating Practices
  • Pride of New York Gift Baskets

Summer, 2001

  • Fruits And Vegetables: Safe Handling and Preparation Practices to Reduce the Risk of Foodborne Illness
  • Entrepreneur Profile: Tekle Tomlinson
  • Steps to Start a Specialty Food Business
  • FDA Taking Close Look At Allergens In Food Plants
  • Targeting the Right Market for Your Product
  • Skinny Doughnuts: Reducing Fat with the Help of Rice

Spring, 2001

  • The Northeast Center For Food Entrepreneurship
  • ENTREPRENEUR PROFILE Wyman Chor
  • Acidified (Pickled) Foods
  • The 12 Biggest Mistakes Entrepreneurs Make
  • A Brief Look at Kosher and Halal Foods
  • Listeria monocytogenes: A Foodborne Pathogen
  • Fermented and Dried Meats Workshop Successfully Completed
  • Northeast Cider Producers Discuss New HACCP Regulations at Cornell