Dairy Innovation Initiative Announces 10 Finalists for Inaugural Northeastern Dairy Innovation Competition

of Cornell University Center for Regional Economic Promotion (CREA) and the Northeast Dairy Foods Research Center (NDFRC) announced the 10 finalists for the first Northeast Dairy Innovation Competitionan initiative that supports food innovators in launching products made from dairy ingredients produced in the North East.

Funded by a $1 million grant from the Northeast Dairy Business Innovation Center (NE-DBIC), the competition provides finalists with early-stage incubation assistance from Cornell food processing and business experts, access to the university's food processing facilities, industry mentoring and product prototype training. Along with these resources, finalists will receive $20,000, with up to three winners receiving an additional $55,000 and an appearance at the Dairy Innovation Showcase at the 2023 Grow-NY Summit in November.

NE-DBIC's Laura Ginsburg said: “This initiative responds to the growing need to develop new value-added dairy products, critical to increasing the value of milk for farmers, supporting regional opportunities and building energy around dairy products”.

Over 50 food entrepreneurs, including those producing products on organic and small farms, applied to the competition from across the United States. A panel of dairy experts representing producers, industry and research selected the 10 finalists based on product concept, innovation or improvement, sustainability, visibility of dairy ingredients and consumer value.

The 10 finalists are:

• Bell & Goose Cheese Co.New Hampshire. Marinated feta cheese.
• lu•lu ice creamVermont. Goat's milk gelato.
• Maia yogurtConnecticut. Yogurt with grass for children.
• Maple Valley FarmVermont. Saffron Maple Yogurt.
• North Country CreameryNew York. Semi-hard, pasteurized cheese.
• Oakfield Corners Cheese LLC, New York. Mexican style cheese.
• Spekld, Connecticut. Prepared brown butter product.
• Terra Firma FarmConnecticut. Ready-to-use, premium ice cream base.
• Naturally Golden Family Farms Co-opPennsylvania. All natural dairy based coffee creamer.
• Very good yogurt, New York. Salty yogurt without sugar.

“The Dairy Innovation Competition builds a pipeline of entrepreneurs equipped to create and scale value-added products that meet today's consumer preferences. The growth of these businesses is key to increasing the use of dairy ingredients produced in the Northeast and strengthening our agricultural economy,” said CREA Director of Food and Ag Startup Programs Jenn Smith.

From May to early August, finalists will receive industry and business coaching that will include support with pitch development, as well as technical training and identification of networking opportunities and industry resources. Industry experts participating as mentors include: Brian Bailey, founding co-owner and creator of Yancey's Fancy, Inc.; Cheeses, Marla Buerk of Dairy Management Inc., Tim Cooley of the American Dairy Association North East, Steve Funk of Nelson-Jameson Inc. , Judy Keenan of Dairy Management Inc., Sheila Marshman of SUNY Morrisville, School of Agriculture, Business & Technology, Pulari Nair of Rich Products Corporation, Gil Tansman of DSM, Jeff Warner of the Pennsylvania Department of Agriculture, Esperanza Wingard of HP Hood LLC, and Tristan Zuber-Hrobuchak of Chr. Hansen.

“We are delighted with the enthusiastic response to the dairy innovation competition and look forward to working with the 10 finalists by providing access to much-needed technical and business resources. This competition positions the Northeast to create more product lines and business opportunities for our region's dairy farmers,” said Dr. Samuel Alcaine, director of the NDFRC and associate professor at Cornell CALS.

The competition culminates on August 8 at Cornell University's Stocking Hall in Ithaca, New York, where finalists will present their products to a panel of judges. Finalists will be evaluated on:

• Concept and execution of dairy products
• Innovation and improvement of dairy products
• Commercialization viability and business model
• Use of dairy ingredients
• Consumer value

The competition's judging panel includes John Crishman, CEO of the American Dairy Association North East, Sue Miller, award-winning cheese maker and co-owner of Birchrun Hills Farm, and Vermont Secretary of Agriculture, Food and Markets Anson Tebbetts.

To learn more about the Northeastern Dairy Innovation Competition, visit: www.dairyinnovation.org/product-competition/

To learn more about the Northeast Dairy Foods Research Center, visit: www.cals.cornell.edu/northeast-dairy-foods-research-center

To learn more about the Northeast Dairy Business Innovation Center, visit: www.agriculture.vermont.gov/dbic