The Institute for Rural Vitality (IRV) recently hosted a special Value-Added Food Product Program (VAFPP) gathering that marked both an ending and a beginning — a graduation celebration for the 2025 cohort of food businesses and a warm welcome to the 2026 cohort as they begin their journey.

The event highlighted the strength and momentum of the VAFPP, a signature IRV program that supports food entrepreneurs through hands-on food science expertise and business advisory services, helping them move from concept to market-ready products. With the products developed by the newest graduates, participants across all IRV programs have now created more than 142 value-added food products over the lifetime of our work — a milestone that reflects the growing impact of local food entrepreneurship.

Honoring the 2025 Cohort

This year’s cohort represented 16 businesses that successfully completed the program and reached key milestones in their value-added food business development.

• AJ’s Smokin BBQ
• B Blossom Catering
• Bison Island Ranch
• Elderberry Herb Farm, LLC
• Flowering Sun Ecology Center
• Grammie’s Lil Marke
• Ghost Light Farm
• Love Shine Tea
• Mia’s Cocina
• New Moon Farmstead, LLC
• Red Fox Hill Orchards
• Scrumpy Ewe Cider LLC
• Sky Ridge Farm and Kitchen
• Two Rock Ranch
• Van-Dale Farms
• Windswept Farm & Apothecary.

Each business received a certificate recognizing their accomplishment and the significant work involved in developing safe, scalable, and market-ready food products.

The 2026 VAFPP cohort

Following the celebration of graduates, the Institute proudly welcomed 30 new businesses into the 2026 VAFPP cohort, each beginning their journey with IRV’s food science and business advisory teams:

• 1841 Circle M Ranch
• A&N LLC
• Adirondack Operations
• Biscuitwood Farm
• Empress Ventures
• Empire Natural Foods
• Freshafrik
• Gardening Under Influence
• Generations Forward Learning Farm
• Good Granary USA
• Good Tree Farm
• Happy Turtle
• Heritage Ag Ventures
• Hicks Orchard
• Hooks Bees Needles
• Joyful Gourmet
• Kato En Farm
• Kiki’s Laser Spa
• Kutik’s Honey Farm
• Lui na Greine Feirme
• Mahia Sourdough
• Mallory Brook Farm Inc.
• Monica’s Hot Sauce and Spices
• Morning Pine Acres
• Positfoto
• Red Fox Orchard
• Sano Nuts and Dry Fruit LLC
• Swurl
• The Panaz Homestead
• Tylutki Family Farms.

The 2026 Value-Added Food Product Program (VAFPP) cohort at the Institute for Rural Vitality (IRV) at SUNY Cobleskill begins in January 2026 is designed as a one-year, twelve-month intensive program that runs through December 2026.

Key Details for the 2026 Cohort

• Duration: 12 months (January 2026 – December 2026).
• Structure: Monthly learning sessions, along with individual monthly meetings with food scientists and business experts.
• Highlights: The program focuses on bringing new products (such as jams, sauces, snacks, and frozen meals) to market.

Participants in this program receive comprehensive support, including recipe development, food labeling, marketing strategy, and help finding co-packers or distributors.

Special Opportunity

A special opportunity for 2025 graduates attending in person to stage their newly developed products for professional photography provided by the SUNY Cobleskill Ag & Tech Marketing Department — an important step in preparing for branding, marketing, and sales.

Building the Future of Food Entrepreneurship

The Value-Added Food Product Program continues to be a cornerstone of IRV’s mission to support rural entrepreneurs, strengthen local food systems, and create economic opportunities. From first concepts to finished products, the program equips businesses with the tools, knowledge, and confidence to succeed — and the growing number of products developed speaks for itself.

As the IRV looks ahead, the momentum of the VAFPP — and the creativity and commitment of its participants — continues to shape a vibrant future for value-added food production in the region and beyond.