For some time, UConn’s College of Agriculture, Health and Natural Resources (CAHNR) has been cooking up ideas for a Food Innovation Center to support Connecticut’s food and beverage industry. Those plans are now much closer to becoming a reality.
First and most importantly, UConn confirmed that the need was there. The University recently engaged market consultants to produce an independent report on the need for a state food innovation center.
The report found that Connecticut’s food economy has significant opportunities for growth through the development of a food innovation center. The report highlights CAHNR’s strengths as the site for such a center thanks to its in-house expertise and resources.
In 2021, Connecticut’s agricultural commodities generated $589.5 million. The entire food industry in Connecticut, which includes businesses that use raw materials acquired in-state and/or out-of-state, is worth an estimated $8.4 billion. The new report mirrors findings of a 2022 Farm Credit East report on this subject.
“The report really solidifies what we thought was needed in the state,” CAHNR Dean Indrajeet Chaubey says. “Given the investment that is coming in this field, we are really primed to have such a center. That center will accelerate growth in this area for Connecticut. It will attract new industries and when they come, they will stay here, and they will substantially enhance the contribution of the food industry in the state and region.”
With new evidence of a need for this type of support, UConn has taken additional steps to turn the Center into a reality: identifying a physical location. The XL Center near UConn’s Hartford campus could provide a potential hub.
CAHNR researchers are experts in relevant fields including nutritional sciences, food economics, and food product manufacturing. UConn Extension, the University’s primary means of community engagement, also provides vital connections with Connecticut residents and businesses.
“Our Extension system is embedded and understands the residents and businesses of our state, their needs, and can become an important vehicle to take the Center out to the communities and bring stakeholders back to the Center,” Chaubey says.
Chaubey participated in the Big Connecticut Food Event to discuss how UConn and CAHNR’s research, academic, and extension strengths could bolster a variety of food industries, underscoring the importance of exchange between UConn and the businesses they seek to support.
The proposed Food Innovation Center would support both the robust existing food industry looking to grow and entrepreneurs who want to start new businesses. Similar centers already exist in land grant universities in other parts of the country.
A food innovation center would help businesses with every step in the process from product development to marketing and packaging, as well as navigating regulations.
The goal for the Center is to serve as a one-stop-shop for industry members to find answers to any question they may have about food product development. This may look like someone coming in with a recipe they want to develop commercially and then working with experts at the center to conduct a pilot test, figure out how to package the product, develop a business plan, and receive food safety training.
If a staff or faculty member within the center cannot answer a particular question, the center could also connect people with other resources, working with partners including the UConn School of Business and state agencies.
UConn is also moving forward to ensure adequate staffing to get the ambitious project started. In FY25, the College plans to hire two staff members to oversee day-to-day operations.
“It is something that is missing in this state,” Chaubey says. “It’s something that will really enhance the value and contribution of the food industry beyond where it is.”
This work relates to CAHNR’s Strategic Vision area focused on Ensuring a Vibrant and Sustainable Agricultural Industry and Food Supply.
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