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DISCLAIMER:  The materials found on this website are intended for general information purposes only.  They are provided as a convenience and are not intended to be nor do they constitute advice of any kind, legal or otherwise.  They are not intended to be nor do they constitute an endorsement, approval, or certification of any particular company, facility, product, or service by the NC Department of Agriculture and Consumer Services.  While great care is taken to insure that the information provided is accurate and timely, the information contained on this website, including any information obtained at linked internet addresses, is provided “as is” and without guarantee or warranty of any kind, either express or implied.  Any reproduction, distribution, republication, or retransmission of materials contained within this website is prohibited unless prior written permission by the NC Department of Agriculture and Consumer Services has been obtained.

The Business Side of the Food Industry

General Business Assistance
Food Regulatory Questions and Product Label Review
Legal Things to Think About
NC-Based Co-Packers
NC Shared-Use and Incubator Kitchens

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General Business Assistance

NCDA&CS Agribusiness Development Contacts:

Annette Dunlap (919.707.3117) or Ron Fish (919.707.3119)

Services:

  • Comprehensive Business Plan Review
  • Identification of potential financial resources
  • Referrals to regulatory agencies
  • Information regarding services of other agencies
  • Information about product liability insurance
  • Information about getting your product tested
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Food Regulatory Questions and Product Label Review

Contact: NC Food & Protection Division (919.733.7366) Ask for a Food Compliance Officer.
Or, visit their web site at: http://www.ncagr.gov/fooddrug/food/foodbiz.htm

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Legal Things to Think About

Sales & Use Tax Number (sales tax must be collected if you sell value-added products)
http://www.dornc.com/taxes/sales/

Low-Cost Legal Services for Entrepreneurs
http://ncleap.ncbar.org/

Tax ID Number for Your Business and Other Tax Considerations:
http://www.irs.gov/businesses/small/article/0,,id=99336,00.html

Information on Business Legal Structures:
http://www.irs.gov/businesses/small/article/0,,id=98359,00.html

Guidelines for Incorporating, forming an LLC, or Registering a Business Name if you are a Sole Proprietorship operating as a “d/b/a” (Doing Business As):
http://www.secretary.state.nc.us/corporations/

Inspected Establishments willing to Process Meat Products
http://www.ncagr.gov/meatpoultry/business.htm

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NC-Based Co-Packers

Bobbee’s Bottling
3959 NC Hwy 39 South, Louisburg, NC
Contact: Jerri Alford
Phone: 919.496.4286
Contact web page: http://www.bobbeesbottling.com/contact.html
Web page: http://www.bobbeesbottling.com/services.html

What they process:
Sauces, syrups, marinades, jellies, and seasonings (wet and dry mix).
Minimum order is 50 gallons.

Services:
Works with new entrepreneurs to scale up recipe for large-scale production.  Handles all ordering ingredients, mixing, chopping, cooking, testing, bottling, coding, and shipping.
Heat induction sealing
Two sided labeling
Blown on neck labeling
Flask labeling
Shrink band safety seal
Our quality assurance program guarantees product consistency
Volume shipping to any location or multiple locations
Vendor must provide own labels and have appropriate level of food liability insurance coverage.

D’Vine Foods
1585 US Hwy 701 S., Elizabethtown, NC 28337
Contact: Allie Nance
Phone: 910.862.2576
Contact e-mail: allienance@dvinefoods.com
Web page: http://www.dvinefoods.com

What they process:
Jams, jellies, ciders, juices, sauces, pickles, dressings, chow-chow, relishes, butters, syrups, salsas

Services:
Specialize in products that can be made from locally grown NC produce. Minimum order is a 20-25 case first run, approximately one-half batch for us.  Can put out about 200 cases a day of any product.

Shipping:  Freight truck or the customer can pick up; co-packer also has a truck that goes to Raleigh for customer pick up at no charge.

Labels:  Can print labels in house or producer can use outside suppler, whichever is most cost effective for them.

Golding Farms Foods
6061 Gun Club Road, Winston-Salem, NC
Contact: Mickey Craver
Phone: 336.766.6161 x1215
Contact e-mail: procurement@goldingfarmsfoods.com
Web page: http://goldingfarmsfoods.com/co_co-pack.php

What they process:
Condiments and dressings (pourable liquids only)

Services:
Private label and co-packing services.
4 Food Scientists on staff
New, expanded fully equipped lab
Fully staffed QC Department
SQF 2000 Level III Certified, excellent rating
Assistance with packaging and ingredient sourcing

Recommended for food entrepreneurs experiencing one or more of the following:

Volumes are too low for a full production line
Not enough capacity in existing facility
Needs are temporary
Need special runs for test marketing
Need expertise in food lab R&D
Need expertise in sourcing
Volumes are too low for a full production line

Company sources all ingredients.  Customer must provide labels; company will provide assistance with sourcing design and printer, and complying with regulatory requirements.

Transylvania Vocational Services, Inc.
Street address: 11 Mountain Industrial Drive, Brevard, NC 28712              
Contact : Nancy Stricker, CEO
Phone: (828) 884-3195
Contact e-mail: nancy@tvsinc.org
Website URL:  http://www.tvsinc.org

What they process:
A wide range of blended dry food mixes such as bakery mixes, nonfat dry milk, corn-soy-blend, dry organic foods, spices and other products.

Services:
60,000 square foot plant; 40,000 square foot warehouse, with additional warehouse available for surge capacity; EDI capability and computerized inventory management; product development lab & test kitchen

Quality programs and certifications:
ISO 9001-2008; Silliker Audit; Total Quality Systems Audit (TQSA); USDA-AMS Dairy Plant certification, Plant #37-011; US Army Veterinary Command Approved Source; OU Kosher certified

Full-time Quality Manager and Food Technologist on staff

Product packaging options: 

Flexible Pillow-Style Bags with reclosable or non-reclosable features in the following sizes:

  • Smallest size:  5” X 7”  (can be used for 3.2 ounce individual packages)
  • Intermediate size: 7” X 11” (can be used for 2 pound bags)
  • Largest size:  8” X 15” (can be used for up to 5 pound bags)

Flexible Stand-Up Bags with reclosable or non-reclosable features in the following sizes:

  • Smallest size:  3.5” X 4.5” pouches
  • Largest size:  9.5” X 9.75” bags

Large Bag Packaging:

  • 10kg
  • 25kg

Semi-Automated fill for jars, canisters and pre-formed bags in smaller runs:

  • Smallest volume:  2 ounces
  • Largest volume:  1 pound

Vendor must have completed business plan and completed label review.

Quinn Specialty Products
603-B North Ashe Avenue, Dunn, NC 28334
Contact: Bryan Quinn
Phone: 910.892.0832
Contact e-mail: bquinn@quinnsp.com
Web Site: http://www.quinnsp.com/co-packing.cfm

What they process:
Barbecue sauce, steak sauce, marinades

Services:
Works with new entrepreneurs to scale up recipe for large-scale production.  Handles all ordering ingredients, mixing, chopping, cooking, testing, bottling, coding, and shipping.

Can fill 5 oz to 1-gallon bottles, jars and jugs in glass or plastic
Hot or cold bottling
High volume production
Volume Shipping to Any Location or Multiple Locations
Heat Induction Sealing
Two-sided labeling
Blown on Neck Labeling
Flask Labeling
Shrink Band Safety Seal
Product Consistency Guaranteed

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NC Shared-Use and Business Incubator Kitchens

By Region:

Northwestern North Carolina:

The Community Kitchen at Mayland Community College
P.O. Box 547
 200 Mayland Drive   
Spruce Pine, NC 28657   (Avery County)                      

Allyson Grindstaff , Director
Phone: (828) 766-1247
E-mail:  agrindstaff@mayland.edu
Website: www.mayland.edu

Hours of operation: 
Production kitchen is available 24 hours a day / 7 days a week

List all the types of products that can be prepared in your kitchen:
Baked goods, jams, salsa, acidified products, natural foods, etc.

Requirements:
Must have proof of product liability insurance
We require all clients and their employee(s) / helper(s) to complete our Orientation & Training class and register with appropriate regulatory authorities.

Rental and other fees:

  1.  Initial Consultation Fee       $0

Includes facility tour & consultation with Kitchen Manager to go over our services offered.

  1.  Orientation and Application Fee        $50 One-time fee

Fee overs MCC Facility Orientation & Training and Sanitation classes

  1.  Cleaning and Security deposit       $75

This deposit will be applied to any damage or breakage caused by misuse of equipment as well as to pay for cleaning costs when the Kitchen is left in unacceptable manner. Balance is returned when contract is terminated.

  1. User fees     $35/ 1ST hour plus ½ hour cleaning & ½ hour setup
     $25/ per hour after that
    There will be a half-hour set-up time allowed, off the clock, so that users may bring in all their necessary equipment and supplies and get setup for processing. There is a half-hour cleaning time off the clock, to insure thorough cleaning and sanitation. Cleaning chemicals are provided to you as part of the first hour fees.
  1. Storage Fees

Due to limited availability, available on monthly basis and must be paid in advance.
            Six-foot long shelf in walk-in cooler  $20/moth
            Six-Foot shelf Dry Storage               $10/month
            (Locked & controlled access)         

Specialized equipment:

Stainless Steel work areas                                                      
Prep Sinks
Commercial Natural Gas 6 burner Range with Flat Top       
Dry Storage Area
36” Braising / Tilt Skillet                                                       
2 Convection ovens
6 Gallon Steam Kettle                                                                       
2 Conventional ovens
60 qt. Mixer (with paddle, dough hook, & whip)                 
Ice Machine
Baker’s Racks and Retarder                                                  
Refrigeration and Freezers

The Community Kitchen at Mayland Community College is an approximately 1,000 square foot shared-use kitchen that has been outfitted to meet the needs of local entrepreneurs, business owners, and individuals who are looking to start a new food business, grow their existing business, or use larger scale production facilities. Through the Mayland Community College Small Business Center we offer numerous classes to help individuals and small businesses in Avery, Mitchell, and Yancey counties grow their business by providing them with access to training, counseling, information, and/or referral for services at no charge. Some of the classes we are currently offering are business planning, financial, website design, and product labeling.
Funding for the Community Kitchen is provided by grants from The Community Foundation of Western North Carolina and The North Carolina Tobacco Trust Fund Commission.

Western North Carolina:

Blue Ridge Food Ventures
1461 Sand Hill Road
Candler, NC 28715 (the facility is part of the A-B Tech Campus)

Chris Reedy, Executive Director
Phone: 828.348.0128
E-mail: creedy@awnc.org.
Web Site: http://www.advantagewest.com/content.cfm/content_id/144/section/food

Products that can be prepared:
Wet products, dry products, natural products

Specialized Equipment:

Steam Kettles
Commercial Ranges
Roll-In Rack Oven
Convection Ovens
Grill
Vertical Cutter-Mixer
Commercial Mixers and Food Procssors
Tilt Skillet/Braiser
Dehydrator
Juicer/Pulper 
Meat Slicer
Auger Filler for Dry, Flowable Products
Grinders
Apple Peeler/Slicer/Corer
Dicer/Slicer for Fruits & Vegetables
Refrigeration and Freezers

Bottlers/Fillers
Labeler
Heat Band Sealer
Vacuum Sealer
Weigh-Fill Packaging Machine 

Client must have product liability insurance

Southern Piedmont:

Anson Community Kitchen
514 North Washington Street
Wadesboro, NC 28170 (Anson County)
Ann Teal, Director
P hone: 704.272.5330
E-mail: ateal@spcc.edu

Hours of Operation: 8:30 a.m. – 4:40 p.m.

Products that can be prepared:
General baked goods, cookies, jams, etc.

Client must have proof of product liability insurance

Specialized Equipment:

Vulcan 10-burner range with two conventional ovens
Two baker’s pride full-size convection ovens
Traulsen 2-door freezer
Trausen 3-door refrigerator
Hobart sanitizing dishwasher
Metro mobile proofer
Microwave oven
20-quart mixer
Commercial food processor
Commercial 1-gallon blender

Piedmont/Triangle:

Piedmont Food & Ag Processing Center (PFAP)
(planned opening date is late August, 2011)

500 Valley Forge Road
Hillsborough, NC 27278
Matthew Roybal, Manager - PFAP
Phone: 919.245.3226
E-mail: pfap@co.orange.nc.us
Web site: http://www.pfapnc.com

Focus on support retail packaged foods, catering, vendor trucks, and small production.

Requirements may include any required certifications, permits, and insurance.

Specialized Equipment:

60-gallon kettle
Rotational baking oven
Bottle filler
Juicers
Dehydrator
Vacuum-packaging machine

Triangle:

The Cookery
1101 West Chapel Hill Street
Durham, NC 27701
Nick Hawthorne-Johnson, Owner
E-mail: hello@durhamcookery.com
Web site: http://durhamcookery.com/

Durham Cookery is a membership-based culinary incubator kitchen that offers a facility for individuals interested in developing or expanding a culinary business.

Specialized Equipment:

4 Full Size Convection Ovens
6 Burner Range
Salamander Broiler
36” Char Grill
36” Griddle
40 lb Fryer
80, 40 and 6 qt Mixers
Continuous-Feed Slicers/Graters
Continuous-Feed Robot Coupe Processors
60 qt Immersion Blender
60 qt Tilt Kettle
Bakers Station
20 Sheet Pan Dough Proofer
Walk-In And Reach-In Coolers
Reach-In Freezers
52 Rack per hour Dishwasher
Raw Meat Prep Area
Personal Lockers

Southeastern:

Burgaw Incubator Kitchen
Street Address:  115 S. Dickerson Street, Burgaw (Pender County)
Contact e-mail: planning@townofburgaw.com
Phone: (910)663-3451
Contact Name:  Rebekah C. Roth
Website URLhttp://townofburgaw.com/historic-depot/incubator-kitchen/

What they process:
Fresh Food Producers (limited service)
Baked Goods
Fresh or Frozen Produce
Acidified Foods
Dry Mixes
Jams and Jellies
Some Pet Foods
Product Development
Other foods when approved by NCDA&CS

Requirements of Users:
Proof of product liability insurance
Obtain kitchen management certification
Business Privilege License
Registration with FDA (federal)
Approval by NCDA&CS (state)

Rental and Other Fees:
$25 Kitchen Application Fee
$30 Kitchen Orientation Fee
$150 Cleaning & Security Deposit
$16/hour Burgaw Residents (fewer than 50 hours/month)
$12/hour Burgaw Residents (off hours 10pm-7am and fewer than 50 hours/month)
$20/hour Out of Town Rate (fewer than 50 hours/month)
$16/hour Out of Town Rate (off hours 10pm-7am and fewer than 50 hours/month)
$14/hour Burgaw Residents (more than 50 hours/month)
$10/hour Burgaw Residents (off hours 10pm-7am and more than 50 hours/month)
$16/hour Out of Town Rate (more than 50 hours/month)
$12/hour Out of Town Rate (off hours 10pm-7am and more than 50 hours/month)

Available Specialized Equipment:
Gas range, with 10 burners and convection ovens
2 double convection ovens
24” flat grill, gas
36” flat grill, gas
2 one-section reach-in refrigerators
2 two-section reach-in refrigerators
1 two-section reach-in freezer
Microwave
Food processor
Ice maker
Mobile warming cabinet
30-quart floor mixer
Tea maker

Eastern Carolina Food Ventures
WestPark Business Technology Center
946 Penny Branch Road
Warsaw, NC 28398
Lynn Davis, 910.290.0525 OR Teresa Davis, 910.271.1750
E-mail: Lynn Davis, ldavis@jamessprunt.edu; Teresa Davis, tdavis@jamessprunt.edu
Web site: http://www.jamessprunt.edu/kitchen.html

Eastern Carolina Food Ventures Incubator Kitchen is a regional, shared-use commercial incubator kitchen designed to help develop food entrepreneurs, create new food businesses, and grow existing food businesses.

Requires product liability insurance and proof of permit(s) from appropriate regulatory agencies.

Specialized Equipment:

Commercial Ranges 
Convection Ovens
Steam Kettle
Dough Cutter
Mixer                   
Pressure Cooker            
Cooker/Canner           
Dehydrator               
Food Processor           
Meat Grinder           
Vegetable Cutter
Shredder
Baking Rack and Proofer
Vegetable Slicer

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Ron Fish - Asst. Director - AgriBusiness Development
919-707-3119 fax: 919-733-0999
e-mail address: Ron.Fish@ncagr.gov