Adding Value to Local Food

General Resources for Food Processing Businesses

N.C. Cooperative Extension Programs and Resources

  • Extension publication: Adding Value to Local Foods
    The demand for local food has risen over the last decade; however, a growing number of consumers also want more convenience built into their local-food choices – flavorful options that are less perishable than farm-fresh products and require minimal preparation at home. This document  introduces general principles for successfully creating further-processed foods and where to find specific guidance at each developmental stage. CEFS NC Growing Together Project.
  • A webinar, Adding Value to Local Food, was delivered on March 30, 2016 to highlight the release of this Extension publication. The following recordings are the presentations from that webinar:
  • Hubs & Kitchens: Food Hubs, Commercial Community Kitchens, and Copackers in NC (2017), CEFS NC Growing Together and UFOODS.
  • Food Business Road Map (2017), CEFS NC Growing Together

NC State University, Department of Food, Bioprocessing, and Nutrition Sciences
Tasked with interpreting, adapting and extending research information to the North Carolina, national, and international food and bioprocessing industries. This Department maintains and improves the safety, variety, and quality of food and biological products.

  • Food Business Extension web portal
  • Entrepreneur Initiative for Food (ei4f)
    “On-line guide for food processors. “ei4f can help whether you only have an idea, are just starting up, or have already established a food-based business. From small, cottage-type industries to large processing plants, there is a variety of assistance available.”

  • Food Product Testing
    Laboratory testing for new food products as well as nutritional labeling.
  • Food Safety (HACCP) Certification Program 
    On-line courses for HACCP and Food Safety Certifications.
  • Nutritional Labeling
    “‘Nutrition Facts’ panels found on food products in the United States are not legally required for most small producers. However, they are requested by many distributors and customers. The FBNS Extension Program offers assistance with nutritional labeling.”
  • Sensory Service Center
    The Sensory Service Center provides University and contract (proprietary) qualitative and/or quantitative sensory testings tailored to meet the needs of each client.

NC Department of Agriculture & Consumer Services

Other resources


Primary Contact:
Laura Lauffer
Extension and Outreach Program Manager
NC Growing Together Project
Center for Environmental Farming Systems
NC State University
lwlauffe@ncsu.edu



Written By

Photo of Joanna LelekacsJoanna LelekacsExtension Local Food Flagship Program Manager (919) 515-1195 joanna_lelekacs@ncsu.eduANR/CRD - NC State University
Page Last Updated: 3 weeks ago
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