Your monthly look at what the New York State Center of Excellence for Food and Agriculture is doing to grow the food and agriculture economy in New York.

• These vegan frozen dessert cups are taking New York by storm
  After Sarah Hartmann adopted a vegan diet in 2020, she ran into a big problem: she couldn’t find a vegan-friendly frozen dessert she liked.
• CoE Coffee, Coaching & Connections: The latest trends in food packaging
  CoE Coffee, Coaching & Connections, presented by the New York State Center of Excellence for Food and Agriculture at Cornell AgriTech, is a monthly series highlighting industry and academic leaders addressing essential topics for food, beverage and agriculture entrepreneurs.
• Dairy Runway program – Apply by June 5!
  The Dairy Runway Program welcomes food entrepreneurs and dairy innovators with early-stage ideas for value-added dairy products to participate in a free Cornell University-hosted entrepreneurship course focused on initial product concept and customer discovery. In addition to virtual classes, the program includes prototype training and business coaching.
• See us at The Commissary in Rochester!
  Join us and our Cornell Food Venture Center (CFVC) colleagues at The Commissary in Rochester this June for a special Coffee, Coaching & Connections event.
• Hudson Valley lab ramps up battle against invasive pest
  Researchers at the Hudson Valley Research Laboratory (HVRL), which is part of Cornell AgriTech, are working to identify effective strategies to fight the spotted lanternfly that the region’s growers can use in their orchards and vineyards.
• UV light treats beet disease, combats fungicide resistance
  Germicidal ultraviolet light is effective at killing a damaging fungus that infects table beets, adding an important organic tool to fight the growing problem of fungicide resistance, according to a new Cornell study.
• Virtual Better Process Control School – Acidified Foods
  This virtual course covers the training requirements for facilities manufacturing shelf stable foods using Mild Thermal Processes, such as acidified foods and Water Activity Controlled Foods.