Incubator Plans

The Food Innovation Center is constructing a 23,000 sq. ft food business incubator facility in Bridgeton, NJ, which is expected to be completed during the summer of 2008.
 This new facility will greatly expand the capabilities of the Food Innovation Center, and enable Product Design, Development, Analysis, Commercialization, and Ongoing Manufacture of Products for Sale to Retail and Foodservice Markets.

This facility will house shared-use food processing space for a broad array of products and processes, marketing capabilities and technical laboratories, distance learning and educational programming, and administrative space for staff as well as clients. We welcome you to view progress photos of the incubator construction, which can be viewed by clicking here.   The architect selected for this incubator facility is J.W. Pedersen Architect, P.C., of Vineland, NJ.  The building contractor which has been selected is Stanker & Galetto, also of Vineland, NJ. 

The business incubator facility will enable new companies to be formed, and provide a vast array of resources and technologies to existing food companies as well. This facility is being designed for use by farmers and cooperatives, startup food companies, existing small and mid-sized food companies, and retail and foodservice establishments who will be assisted from concept to commercialization, and be able to have new product prototypes tested and evaluated, and to literally have their products produced in a state-of-the-art food processing facility that will meet the regulatory standards of local, state and federal (both FDA and USDA) agencies. A full spectrum of processors will benefit, from fledgling startups in need of basic small scale processing capacity to sophisticated businesses in need of pilot or test market processing for the development of new products. The small operator will gain access to equipment and services they could not likely afford to develop or buy on their own. Larger processors will be able to minimize their capital risks associated with new products and processes in test market, scale up or commercialization phases.

The food incubator facility layout will include a Shared-Use Processing Area and a Client Services Area. Further information about these two areas is as follows:

• The  Shared-Use Processing Area (highlighted in green and blue colors on the diagram above) will enable a broad range of value-added agricultural and food products to be produced such as fresh-cut vegetables and fruits, jams, jellies, soups, sauces, beverages, pies, cakes, breads, seasoning blends, entrees, side dishes, etc.
  
  The shared-use facility will be comprised of three processing areas, in which product can be manufactured either directly by the client or on a contracted (copacked) basis. Fees for processing will be dependant on the equipment and services that will be required for production, and will be charged on an hourly basis. Some of the components of the shared-used processing area include:
  
  
  • The “cold process” area, that is designed for preparation and processing of produce in the raw state. Activities will include post harvest preparation, cleaning, peeling, size reduction, and packaging, all in a controlled environment with temperature control ranging from ambient to as low as 40 oF. This will enable new opportunities for New Jersey farmers, allowing the production of, for example: peeled whole vacuum packed potatoes; extended-shelf-life sliced apples, peaches or tomatoes; and precut green or fruit salads for retail or foodservice sale. Value-added produce will be processed and packaged utilizing a variety of technologies, enabling an extended shelf life for regional or even national distribution. The fresh-cut produce may also be used for further processing, as an ingredient, for example, in the hot process area of the plant as well in the production of soups, stews, cider, pies, etc.
  • The “hot process” area will present an extensive range of process capabilities including blanching, steaming, cooking, roasting, baking, and liquid filling and labeling. This will enable a wide array of products to be packaged for retail and foodservice sale, such as: beverages, soups, sauces, stews, salsas, jam and jelly, cheese, yogurt, grilled and roasted vegetables, and meals for catering functions. A bottling line and cup/tray filling line will allow for automated production.
  • The “dry process” area will be devoted to equipment that can be used for producing items such as fruit pies, breads, cookies and other baked goods, as well as seasoning blends, and dehydrated fruits, vegetables, and herbs.
  • The “cold assembly” area will allow for packaging of refrigerated, frozen or ambient products and consist of a wide variety of equipment such as horizontal form-fill-seal machines for modified atmosphere packaging, tray and cup packaging and sealing lines, labeling and shrink wrapping equipment, etc.
• The Client Services Area (highlighted in gold and red colors on the diagram above) will allow for both marketing and technology expertise and services to be provided to clients of the Rutgers Food Innovation Center. Clients will be assisted from concept development to commercialization of their products by staff of the Food Innovation Center, in addition to collaborating scientists and researchers from School of Environmental and Biological Sciences, research centers of the New Jersey Agricultural Experiment Station network, and a wide network of collaborating regional, state, federal, national and international agencies, associations, consultants, and others.
  
  The Client Services Area will include a Product Development Research Kitchen and Sensory Evaluation Center, Microbiology and Analytical Laboratories, Consumer Research and Focus Group Area, Training and Education Conference Rooms and Library, and Office and Administrative Support. More information on these areas is as follows:
  
  
  • Product Development Research Kitchen – This Research Kitchen will perform basic research and bench-top formulation development so that clients can develop cost-effective and technically feasible products, and manufacture them with assurance of safety and quality. Staff will assist clients in areas such as:
    
    
    1. Product development from culled, undervalued, and surplus agricultural commodities in order to create value-added products from lower grade raw materials that may otherwise be destroyed
    2. Nutraceutical and functional food product development
    3. Specialty product development and manufacturing, such as organic, gluten-free, kosher, halal and other needs
    4. Testing for formulation hurdle technology development, evaluating acidulants, antimicrobial agents, antioxidant systems, chemical wash aids and other treatments for vegetable and fruit sanitation and other needs
    5. Testing for thermal processing hurdle technology development, evaluating hot fill/quick chill processing, sous vide post pasteurization, and other technologies
    6. Conducting of testing for clients, such as instructions for product preparation in a standard oven, convection oven, and/or a variety of microwave ovens
  • Sensory Evaluation Center – Sensory evaluation booths will be located adjacent to the product development research kitchen. These taste panel facilities will be available for food processors desiring scientifically conducted, unbiased evaluations of their food products.  
  • Microbiology Laboratory - The Microbiology Laboratory will conduct analysis of finished products, raw materials, and environmental areas for routine required testing, and will assist in training of clients regarding sanitary practices. Shelf life studies, at different storage temperatures, will be conducted for client products, and quantify the impacts of preservation technologies that are utilized.
  • Analytical Laboratory - This laboratory will perform routine food chemistry testing, including analysis for pH, titratable acidity, salt content, solids content, brix, colorimetry, and other methods deemed helpful to clients. In addition, this lab will conduct nutrition analysis testing, and will provide guidance to clients concerning compliance of packaging labels, as required by FDA, USDA, exporting and importing authorities, and others. It will also assist clients with package design, including primary, secondary and tertiary packaging needs, pallet configurations, etc.
  • Consumer Research and Focus Group Area – The Food Innovation Center will have capabilities to conduct consumer research and focus groups, in which an opinion-seeking panel discussion is created and where consumers are asked to share their ideas about new products or services. Its purposes can be varied - including brainstorming new ideas; tasting new products; and researching advertisements and marketing messages. Groups usually consist of 8 to 12 people who join in a discussion led by a trained moderator.
  • Training and Education Conference Rooms and Library - Two conference rooms will enable a wide array of on-site educational capabilities in addition to distance learning at the Food Innovation Center. Flexible room configuration will support a broad range of training and conference services. The Training and Education Area will be outfitted with state of the art teleconferencing and distance learning capabilities linking the Food Innovation Center facility to the main campus of Rutgers University and satellite locations throughout rural southern New Jersey, and elsewhere in the nation as well. This will provide the opportunity for local residents and businesses to participate in college courses and continuing education courses, which may otherwise be unavailable in these rural areas. In addition, it will serve as a focal point for community activities. A technical and business library will also be provided, that will be a resource to staff and clients alike, providing access to extensive information and services, and include computer workstations for client research.
  • Administrative Support Area and Client and Staff Offices – The Food Innovation Center will provide office areas that will be rented inexpensively to clients. This way, clients will have the option to move both their processing and administrative functions into the Center’s facility if desired. All of the client offices will be fully furnished, and clients will have access to the facility receptionist, telephone system, photocopying machines, and other services.

The cost to construct and equip the Food Innovation Center incubator facility is approximately $8 million.   This has been entirely funded by grants from federal, state, and local sources, which is a demonstration of the tremendous support for this project. 
The location for this incubator is within the Cumberland Empowerment Zone and the Bridgeton Urban Enterprise Zone, and it is believed that this incubator will have significant economic impacts to the City of Bridgeton and the entire Southern New Jersey region.

Funding to the Rutgers Food Innovation Center to date, towards its capital and operating expenses, has included the Rutgers New Jersey Agricultural Experiment Station, the United States Department of Agriculture, the United States Economic Development Administration, the State of New Jersey, the New Jersey Casino Reinvestment Development Authority, the New Jersey Commission on Science and Technology, the Cumberland Empowerment Zone, and the City of Bridgeton, New Jersey.  The Food Innovation Center is currently pursuing additional grant opportunities, and meeting with private sector corporations, equipment suppliers, foundations and philanthropists to support its program during the 3-5 year program ahead, at which time it feels its program will be financially self-sustaining.

©2008 Rutgers, The State University of New Jersey. All rights reserved. Last Updated: 5/14/2008