Starting a Small Food Company – Check List for Success
The Clatsop SBDC, in collaboration with North Coast Food Web, is hosting this free online workshop to help entrepreneurs learn what it takes to launch a food product.
The workshop will be led by food entrepreneurship and development expert Sarah Masoni, the Director of Product and Process Development at Oregon State University’s Food Innovation Center in Portland.
Sarah works as a liaison between the university and the food manufacturing industry and has over 30 years of experience working in the food industry, including quality control and assurance, research and development, product scale-up, ingredient sourcing, ideation and product evaluation.
This workshop is free thanks to CARES Act Funding.
Clatsop Community College SBDC workshops are not eligible for continuing education credits and we will not be able to issue any certificates of completion or provide similar statements or documentation.
Speaker(s): Sarah Masoni, Director of Product & Process Development Program, Food Innovation Center, Oregon State University Sarah has dedicated her career to food entrepreneurship and development. Over the course of her career, she’s helped literally 1,000’s of entrepreneurs realize their vision by helping them develop foods that are market-ready, including household names such as Salt & Straw, Bob’s Red Mill, and Keto Pint. Sarah and her team work on projects ranging from local and natural ice creams, candy, snacks, dairy products, beverages, ocean and seafood products, acidified foods, natural and vegetarian items, pet food and treats, sauces, dry mixes and organic fruit and nut bars. Sarah is also a recognized flavor specialist with strong relationships with ingredient vendors and flavor companies. Sarah has been invited as an Official Judge for the ACS Annual Cheese Competition, for the American Dairy Goat Association, as well as the Specialty Food Association Annual SOFI Awards and the Good Food Awards. She holds a Bachelor of Science degree in Art and Food Science from Oregon State University. Sarah was recently featured in the New York Times article “Meet ‘the Million-Dollar Palate’ Behind a Flood of New Foods” and has a live broadcast radio show on Friday mornings with her co-host Sarah Marshall of Marshall’s Haute Sauce, called “Masoni and Marshall, A Meaningful Marketplace.
Fee: No Cost