Contact: Erin Peot, erin.peot@ces.uwex.edu, 608-890-4606
Entrepreneurs thinking about starting or scaling up a food processing business can find a way to make their dreams a reality with the help of the newly released Wisconsin Food Processing Guide: A Handbook for Entrepreneurs and Managers, available from the University of Wisconsin-Extension.
Authors Jenifer A. Buckley and Elena M. Byrne worked with UW-Extension, the Dept. of Agriculture, Trade and Consumer Protection and FaB Wisconsin to identify the latest research, regulatory information and sources of help for people interested in starting and growing a food and beverage business. Their goal is to help spur innovation in Wisconsin’s food processing sector.
“Today’s society embraces artisan-made food businesses for a variety of reasons,” says Greg Lawless, Food Systems Development program manager. “Contributions to local economies, use of local ingredients, and trust in the product’s authenticity are just a few.”
New food processing ventures are subject to more demands than some other businesses—especially around regulation and food safety, which makes the new publication particularly valuable to entrepreneurs.
The Wisconsin Food Processing Guide covers a wide array of topics, such as regulations and licensing, selecting a food processing facility, developing products, buying equipment, labeling and packaging, and addressing special food categories such as gluten-free and organic. It answers entrepreneurs’ questions about marketing, as well as insurance and liability issues, and concludes with potential exit strategies when the time comes to close or sell the business.
