Corrections or additions?
This article by Kathleen McGinn Spring was prepared for the October 30, 2002 edition of U.S. 1 Newspaper. All rights reserved.
For Food Entrepreneurs
Maybe you’ve always wanted to open a little food business.
Here’s an organization for you: the New Jersey Small Business Food
Alliance. It offers real-life advice on issues ranging from funding
to product development, ingredient sourcing, marketing, and everything
it takes to grow your food business.
The alliance sponsors a meeting on Friday, November 1, at 9 a.m. at
the Center for Advanced Food Technology at 120 New England Avenue
in Piscataway. “Starch: a Little Goes a Long Way,” is the
topic for Valerie Jezequel of National Starch and Chemical Company.
She will discuss the essentials of starch selection and application
in a variety of food applications. Her Bridgewater-based firm is a
global leader in the manufacture of specialty food starches. The event
is free by registration; call Jeff Pedone at 732-576-1600.
“Starches are a major ingredient in almost all types of food and
their selection is often a daunting task for manufacturers involved
in the new product development process,” says spokesperson Beth
Chezmar. “The right starch influences not only the texture,
crispiness, and appearance, but also the stability of foods ranging
from meat and fish products to baked goods and dairy items, sauces
and salad dressings.
The alliance includes professionals in food technology, packaging,
public relations, and sales as well as more unusual specialties. It
is supported by Rutgers, the Center for Advanced Food Technology,
and the Small Business Development Centers of New Jersey.
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