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Browse Food Product Innovation and Commercialization Center Stories

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Tiffani Neal, Founder and CEO of Barlow's Foods, with UGA President Jere Morehead and CAES Dean and Director Nick Place at the 2023 Flavor of Georgia food contest. CAES News
2023 Flavor of Georgia Winners 03/29/23 Jordan Powers
Barlow’s Foods won the grand prize at the 2023 Flavor of Georgia food contest for their product Barlow’s Peach Cobbler Syrup. Barlow’s Foods is a packaged foods company located in Atlanta and founded by Tiffani Neal. The woman-owned business creates pancake mixes and assorted breakfast staples, including their winning syrup.
Judges selected 36 finalists to compete in the 2023 Flavor of Georgia food product contest. The final round of competition is open to the public and will be held at The Classic Center in Athens, Georgia, March 28. (Photo by Lillian Dickens) CAES News
Flavor of Georgia 03/16/23 Lillian Dickens
Judges tasted their way through 124 products entered by 82 Georgia businesses in the first round of judging for the University of Georgia College of Agricultural and Environmental Sciences’ annual Flavor of Georgia food product contest on March 10, selecting 36 finalists who will compete in the final round of competition on March 28.
UGA FoodPIC offered Lova Naturals the opportunity to manufacture a smaller run of its Beauty Repair product. Producing a smaller amount comes with a reduced production price, opening the doors for small and local businesses to test and bring their products to market. CAES News
Lova Naturals 02/14/23 Lillian Dickens
The University of Georgia’s Food Product Innovation and Commercialization Center helps small businesses and entrepreneurs make their mark on the food industry through research, formulation, prototyping and more. With a focus on small businesses and entrepreneurs, FoodPIC is committed to helping its clients hone their products, like Lova Naturals Beauty Repair.
Lead researcher Peter Chiarelli aims to make jellyfish products “a household name,” with an abundance of cannonball jellyfish off the Georgia coast and a variety of potential uses for jellyfish collagen. CAES News
Jellyfish Foods 12/12/22 Lillian Dickens
The protein collagen can be extracted from cannonball jellyfish and used in dietary supplements and other areas, creating a U.S. market for jellyfish, according to a study led by researchers at the University of Georgia.
From left, UGA FoodPIC Director Jim Gratzek displays the front and back of a bottled sample of the minimally processed Georgia-made satsuma orange juice. (Photo by Ashley Biles) CAES News
Satsuma Orange Juice 10/11/22 Ashley N Biles
If you’ve ever wished that the orange juice you buy from the grocery store tasted like you squeezed it yourself — and stayed fresh at home — you may be interested in an electrifying project at the Food Product Innovation and Commercialization Center on the University of Georgia Griffin campus. Food technology company Food Physics is working with FoodPIC scientists to perfect a technique known as pulsed electric field technology.
FoodPIC director Jim Gratzek CAES News
New FoodPIC director 06/23/22 Jordan Powers
Food technology entrepreneur James Gratzek will serve as the next director of the Food Product Innovation and Commercialization Center on the University of Georgia Griffin campus, according to the Department of Food Science and Technology at the College of Agricultural and Environmental Sciences.
blue light 3 CAES News
Blue Light Tech 04/27/22 Jennifer L Reynolds
Researchers from the University of Georgia Center for Food Safety (CFS) are beginning a new study to investigate the effectiveness of antimicrobial blue light (aBL) technology on reducing foodborne pathogens.
Judges tasted and ranked 148 products in the first round of the Flavor of Georgia competition in mid-March. Thirty-two Georgia products were selected to advance to the final round of judging on April 21 at the Classic Center in Athens. CAES News
2022 Flavor of Georgia Finalists 04/11/22 Jordan Powers
Judges have selected 32 finalists to compete in the second and final round of the University of Georgia College of Agricultural and Environmental Sciences’ annual Flavor of Georgia Food Product Contest. Narrowed from a field of 148 products, the finalists will compete on April 21 at The Classic Center in Athens with an award ceremony to follow.
Meat and seafood products are prepared for judges to sample during the first round UGA’s Flavor of Georgia Food Product Contest. CAES News
2022 Flavor of Georgia 01/24/22 Jordan Powers
Blueberry barbecue sauce. Gunpowder finishing salt. Fig bourbon jam. Pecan-peanut butter. These are a few of the unique flavors from every corner of Georgia that have vied for top prizes in past Flavor of Georgia contests. Now registration is open to hopeful contestants for the 2022 Flavor of Georgia contest to be held April 21 in Athens.
The Food Product Innovation and Commercialization Center, known as FoodPIC, at the University of Georgia campus in Griffin is a one-stop shop for food businesses looking to launch a product. Scientists here also look for ways to turn raw foods from Georgia into value-added products. Pictured are Kevin Mis Solval, assistant professor in the Food Science and Technology Department, and FoodPIC program manager Lauren Hatcher. (Photo: Ligaya Figueras/AJC) CAES News
FoodPIC Value-Adds 08/18/21 Ligaya Figueras
As farmers across the state swelter in the summer heat tending crops and livestock, food scientists inside a state-of-the-art 14,500-square-foot facility on the University of Georgia campus in Griffin are laboring over a different side of the agricultural equation: How can we get the biggest bang for the buck from Georgia’s food commodities?