Challenges Faced By Entrepreneurs Introducing International Foods into the US Market

Prior to her current role, Ann Charles Vegdahl worked at the Cornell Food Venture Center (CFVC), reviewing recipes from small food processors and helping bring their new products to the market. Throughout Vegdahl’s time at CFVC, many international foods could not be approved because of lack of food safety data to be regulatory compliant.

As a Faculty Fellow in Engaged Scholarship, Vegdahl is conducting a needs assessment to close this gap and bring foods from a variety of global traditions and cultures to New York state and beyond. The project includes identifying and reaching out to community groups to determine what types of foods to include, documenting these recipes, identifying critical factors and biological hazards relevant to specific foods. This project will focus primarily on low acid fermented food and beverages. This is the first step in helping small entrepreneurs bring new foods to market.

“As an Extension Associate, I interact and engage regularly with the public. This project has been on my mind for a while. And being part of the Faculty Fellows in Engaged Scholarship is giving me the opportunity to concretize this idea. I am also excited to interact with other like-minded colleagues.” —Ann Charles Vegdahl