Food Processing Center Offers Seminar for Food Business Entrepreneurs

East Campus pillars at enterance

Aug. 5, 2014

LINCOLN, Neb. — Food manufacturing businesses continue to develop throughout the country. The Food Processing Center at the University of Nebraska-Lincoln provides the National Food Entrepreneur Assistance Program, which is specifically designed to assist individuals who want to start a food business. The program established in 1989 is celebrating 25 years of assisting small food companies throughout the country.

One of those companies is Avondale Natural from Atlantic, Iowa.  The family-owned company produces Avondale's Best Vegetable Soup based on a family recipe. Company president Bill Menefee said, "The National Food Entrepreneur Assistance Program was our road map. They placed us on the right path, pointed us in the right direction, and whenever we hit a bump in the road or ran out of gas, they were only a phone call away with the answers and support we needed."

"The program consists of two phases. The first phase is the Recipe to Reality seminar, which helps attendees understand how the food industry works, the challenges they will encounter and the decisions they should make before starting a business. Following the seminar attendees may choose to enter the second phase, Product to Profit. During this phase attendees receive individualized assistance through all the steps of starting their food business," said program manager Jill Gifford.

Recipe to Reality seminars are offered throughout the year. The final seminar for this year will be offered on Nov. 15. Pre-registration is required. To register for an upcoming seminar or to receive an information packet, contact Gifford at: Food Processing Center, University of Nebraska-Lincoln, 143 Filley Hall, Lincoln, Neb., 68583-0928; phone 402-472-2819; email,, or check out details on the Web at

Jill Gifford
Food Processing Center

Dan Moser
IANR News Service

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