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Nestled in the heart of the University of Arkansas’s Department of Agriculture and Extension department, the Arkansas Food Innovation Center (AFIC) is a beacon for food entrepreneurs, food scientists, researchers and innovators. With its state-of-the-art facilities and comprehensive support programs, AFIC is transforming the culinary landscape in Arkansas and beyond.
Where it Started
The Arkansas Food Innovation Center began through the University of Arkansas System’s Division of Agriculture. The initial goal was to expand opportunities to Arkansas farmers and add value to what they were already growing. Another dream was to connect with local school systems and teach them about food science, connecting the farmer in food production to the school in food education and distribution.
But, as Arkansas farmers feed the world, it became apparent they don’t have much extra time to add to what they are already doing. Many know old-school methods for canning and dehydrating crops and are already incorporating those in their orchard, and farm stands to expand their services to local customers.
So, phase two called for a pivot and a new mission-driven by recognizing the bourgeoning need for resources to support food entrepreneurs and small businesses in the state-developed. Through serving unique and creative clients, an unwavering commitment to fostering unparalleled innovation in food product development, enhancing food safety standards and catalyzing economic growth across the Arkansas food industry.
AFIC was meticulously conceived as a multi-faceted platform, encompassing state-of-the-art facilities with access to a team of highly skilled food scientists and industry experts and a comprehensive suite of services tailored to the unique needs of entrepreneurs and businesses operating in the food sector.
Since its inception, AFIC has evolved into a vital resource for anyone looking to bring a culinary idea to fruition. And much of that includes director John Swenson. Swenson’s scientific knowledge and personal interests as a food entrepreneur have built an ecosystem from which others benefit immensely. Over time, as he’s worked with clients in multiple food lanes, the research he learns each time brings new knowledge for the next client, cultivating partnerships that drive the food industry forward.
A Unique Program
The Arkansas Food Innovation Center (AFIC) sets itself apart from traditional food incubators by offering a holistic approach to food entrepreneurship. This approach encompasses a blend of research, technical assistance and business development resources essential for aspiring food entrepreneurs’ success.
Swenson and his team continually add new equipment and efficiencies to canning, assembly and labeling processes. The center houses Food and Drug Administration-approved kitchen facilities, labs for food safety testing and sensory evaluation spaces. These resources provide entrepreneurs a supportive environment to innovate and develop their food products.
We assist farmers and food entrepreneurs in preparing retail-ready, value-added food for the marketplace.
One of the critical benefits of AFIC’s program is its focus on collaboration. Entrepreneurs can work alongside other food entrepreneurs, researchers and industry experts. This collaborative environment fosters creativity and innovation, as entrepreneurs can share ideas, learn from each other’s experiences and access a wealth of knowledge and expertise.
Collaboration with Clients
AFIC works closely with diverse clients, including startups, established businesses and university researchers. The center emphasizes collaboration, often tailoring its services to meet each client’s specific needs.
The Process
So, where does someone get started with AFIC? A form!
This first step gathers information needed for an initial interview. While he tries to stay open-minded, Swenson knows from experience in a few moments with a new client if it will “take.” And he is there to walk them through every step of the process.
- Complete the Form: the “get started” online form is the critical first step to starting the process.
- Initial Consultation: Clients begin their journey with an initial consultation to discuss their ideas, goals and challenges. This meeting helps identify the support needed to move forward.
- Permit Acquisition: A client must obtain their permit to produce after it’s determined to move forward and before any testing or continued product development occurs in the Food and Drug Administration-approved facility. The team educates about building an SOP, learning sanitation, developing an allergy plan, and following Food and Drug Administration and food label regulations. These initial steps must be in place to move forward with everything that moves to production.
- Product Development: Clients can develop and refine their products with guidance from food scientists and culinary experts. This stage often includes testing different formulations, scaling for larger batch making, flavor varieties, allergy initiatives and packaging options.
- Market Testing: The center facilitates market testing opportunities, allowing clients to gather consumer feedback on their products. This step is crucial for understanding market demand and refining products before launch.
- Food Safety and Compliance: AFIC provides essential support in navigating food safety regulations and ensuring compliance with local and federal standards. This includes guidance on labeling, ingredient sourcing and safety protocols.
- Product Registration: A near-final step is registering the product with the Food and Drug Administration and proving steps are in place for SOP, Sanitation and recalls.
- Business Development & Sustainability: AFIC offers resources for marketing strategies, funding opportunities and networking, helping clients connect with potential investors and distributors.
For many who go on to develop and produce a product, the AFIC stays on reserve as a production facility. Long-term clients reserve and pay by the month or visit to use the Food and Drug Administration-approved and state-certified shared-use kitchen and development facilities for their continued business.
Success Stories
The impact of the Arkansas Food Innovation Center is best illustrated through the success stories of its clients:
- Pink House Alchemy | Fayetteville, carried in stores and coffee shops across the U.S.
- My Father’s Garden Jalapeno Pepper Jelly | Rogers
- Natural Way Peanut Butter | Fayetteville, carried in stores across the U.S.
- Chewk’s Cookies | Fayetteville food truck
- Don-E-G’s Salsa | West Fork
- Markham and Fitz Chocolatier | Bentonville
- MundiSauce | Eureka Springs
- Bertleby’s Seitan Nuggets | Fayetteville, carried in stores across the U.S.
- Kindle Spices | NW Arkansas
- Ruthie Mountain Smoked Pepper | Mount Olive
- Fat Top Farm Mushroom Jerky | Fayetteville
- Wade’s Steak Powder | Rogers
- Margaret Ruth’s Vinaigrette | Huntsville
- Many of our favorite Arkansas food gifts and stocking stuffers started at AFIC.
AFIC is a testament to the transformative power of innovation and entrepreneurship in the food industry. Its commitment to providing entrepreneurs with the resources and expertise they need to succeed has profoundly impacted the state’s food landscape, fostering a vibrant ecosystem that continues attracting talent, investment and innovation.
Next time you see a new product at the farmers market or a local boutique, stop for a minute and think about the process of that landing in your hands. Think about the creativity that followed a dream to fruition and food partners like the Arkansas Food Innovation Center that’s using an entrepreneurial and educational ecosystem to drive the future of the food industry!
Connect with AFIC
Website | Facebook | Instagram
Food Science Resources | Trainings
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