Three food products win recognition in Center for Innovative Food Technology contest


TOLEDO — The Center for Innovative Food Technology sponsored the fourth annual Food Product Development Contest, which showcases new local products that are ready for actual product development.

The three winners selected in recognition of their product concepts are: White Balsamic Dressing by Moussa Salloukh; Barista Bites by Darlene White; and; Sweet and Spicy Thai Marinade by Jules Wilkins.


Following a review of written applications and presentations by food entrepreneurs and chefs to a panel of judges, the highest scoring concepts were selected based on the viability of the product, commercialization potential, business strategy and overall appeal to the marketplace.

As a result of the award, direct consultation and technical assistance from CIFT will be provided to the startup businesses ranging from business planning, product/process development, shelf stability testing, labeling review, regulatory assistance, and batch product preparations for sampling.

Next step

Later, production will begin at the Northwest Ohio Cooperative Kitchen, a nonprofit commercial facility that educates and advises new and growing businesses and provides access to a commercially-licensed kitchen.

Currently more than 20 businesses make their products at the NOCK. Entrepreneurs interested in learning more may contact Paula Ray at 419-535-6000, ext. 117 or


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