Congratulations to the 10 finalists in the inaugural Northeastern Dairy Product Innovation Competition!
Produced by Cornell’s Center for Regional Economic Advancement in partnership with the Northeast Dairy Foods Research Center and funded by a $1 million grant from the Northeast Dairy Business Innovation Center, the competition supports food innovators in launching products made from dairy ingredients produced in the Northeast.
Each of the 10 finalists will receive early-stage incubation assistance from Cornell’s food processing and business experts, access to the university’s food processing facilities, industry mentorship, and training on product prototyping. Along with these resources, finalists will receive $20,000, with up to three winners receiving an additional $55,000, and a presence at the Dairy Innovation Showcase at the 2023 Grow-NY Summit in November.
The 10 finalists are:
- Bell & Goose Cheese Co., New Hampshire. Marinated feta cheese.
- lu•lu ice cream, Vermont. Goat’s milk gelato.
- Maia Yogurt, Connecticut. Grassfed yogurt for kids.
- Maple Valley Farm, Vermont. Saffron maple yogurt.
- North Country Creamery, New York. Semi-hard, pasteurized cheese.
- Oakfield Corners Cheese LLC, New York. Mexican style cheese.
- Spekld, Connecticut. Pre-made, brown butter product.
- Terra Firma Farm, Connecticut. Ready-to-use, premium ice cream base.
- Naturally Golden Family Farms Co-op, Pennsylvania. All natural, dairy-based coffee creamer.
- Very Good Yogurt, New York. Sugar-free, savory yogurt.
Three of the finalists—Bell & Goose Cheese Co, lu•lu ice cream, and North Country Creamery—have previously received grants through the NE-DBIC.
Bell & Goose Cheese Co is a recipient of the Dairy Marketing & Branding Services grant.
lu•lu ice cream is a recipient of the Dairy Marketing & Branding Services grant as well as the Goat & Sheep Dairy Supply Chain Grant. Check out our video on lu-lu here: Farm to Spoon: the making of local goat milk gelato
North Country Creamery is a recipient of the Dairy Food Safety & Certification Grant and was part of the dairy cohort that participated in the NE-DBIC Missouri Learning Journey. Learn more about North Country Creamery here: NE-DBIC On the Road
As our Center Lead, Laura Ginsburg, noted, “This competition, along with our specialized grants for dairy processors, creates more pathways for regional dairy processing that benefits farmers, consumers, and our regional economy.”
The competition culminates on August 8 at Cornell University’s Stocking Hall in Ithaca, New York, where finalists will pitch their products to a committee of judges. To learn more, visit the Northeastern Dairy Product Innovation Competition website.