Food Entrepreneur Course held this Friday in Blanding
Sep 26, 2017 | 966 views | 0 0 comments | 463 463 recommendations | email to a friend | print
Are you a food entrepreneur who wants to sell your homemade products? Are you already in business but need help with marketing, licensing, labeling or more? This event is for you!

Join the San Juan Chamber of Commerce for Cottage Food Basics, and learn before you leap! The event will be held this Friday, September 29 from 10 a.m. to 2 p.m. in the Blanding Arts and Events Center.

What are cottage foods?

Cottage foods are non-hazardous food products people produce in their homes and sell to consumers. The product may include, but not be limited to cookies, jams, cakes, dried spice blends, chocolates and other foods made in a commercial kitchen like salad dressings, sauces, salsas and more.

Many people don’t know there is licensing involved in making products out of the home, and this is not a get rich quick industry. Cottage Food Operations involve research, work, commitment and sacrifice. But, did you know ten percent of cottage food operators remain in business past the five-year mark?

We know the value of getting a good start in business and the importance of learning about the cottage food industry before you take the leap.

You will learn how to become licensed in Utah as a cottage food producer; labeling 101; pricing guidelines; small food business basics; marketing, resources and more!

Speakers include Karin Allen, PhD and Rebecca Nielsen.

Karin Allen is an assistant professor and USU Extension food quality entrepreneurship specialist in the Department of Nutrition, Dietetics, and Food Sciences.

Her work the past four years has been as a lecturer in the Department of Nutrition, Dietetics, and Food Science; teaching food science and culinary courses.

Her research interests include extending food shelf life using natural ingredients and finding ways to improve the nutritional degree of foods without compromising flavor.

She is a devout gardener, enjoying investigating other options to canning in order to maximize the annual harvest yield.

Following a move to Cache Valley in 1997 with her husband and two daughters, Allen earned a bachelor’s in culinary arts and food science management, followed by a masters and doctorate in the same field, from Utah State University.

Rebecca Nielsen is the Program Coordinator for the Utah Cottage Food Rule. Nielsen assists new businesses with regulatory compliance and is a Food Labeling Specialist, ensuring that food and dietary supplement labels comply with the federal regulations.

She also is an Environmental Health Scientist, performing inspections of food establishments to enforce sanitation and procedural requirements.

For more information, contact Bayley Hedglin at 435-459-9700. To register, visit www.eventbrite.com/e/small-food-business-home-producer-conference-tickets-36079161744 .
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