Geneva, N.Y. – Cornell AgriTech will be exhibiting in the Debut District in the upcoming 2025 Summer Fancy Food Show, the largest business-to-business specialty food industry event in North America.
The New York State Center of Excellence for Food and Agriculture at Cornell AgriTech and our participating member companies will be exhibiting at booths RP154A, RP154B, RP156A, RP156B and RP158A in Debut District, located in the River Pavilion on the top floor of the Javits Center.
“The Summer Fancy Food Show has given our food and beverage entrepreneurs a tremendous opportunity to showcase their products to a worldwide audience,” said CoE Executive Director Catharine Young.
The CoE will be exhibiting alongside four food entrepreneurs who have worked with Cornell AgriTech to develop their products and/or receive assistance with starting and growing their businesses in New York state. Three of the four are women-owned businesses.
Goldholly – Made from yaupon holly, the only caffeinated plant native to the United States, Goldholly’s sustainable American supertea offers natural energy without the jitters. Founded by Liam Trotzuk, Jeffrey Chung and Andrew Little, Goldholly partners with sustainable, regenerative farms in Texas, Georgia and Florida. Goldholly teas are available in three varieties: Ocelot Light Roast, Panther Medium Roast and Red Wolf Dark Roast. All three USDA Organic teas contain theobromine, theacrine and other antioxidants and polyphenols. Goldholly teas contain about 50% less caffeine than black tea and 75% less caffeine than coffee. View their website
OSHi GHEE – Started in 2023 and based in Rochester, New York, OSHi GHEE produces authentic Bengali-style ghee. Founder Aashna Ahmed uses her mother’s Bangladeshi ghee recipe produced using time-honored methods. Available in Original, Garlic and Maple
varieties, OSHi GHEE's golden ghee is perfect for baking, roasting, frying, or other high-heat cooking needs, or just spread it on a warm piece of bread or put a dollop on top of a warm bowl of basmati rice. View their website
For Bitter For Worse – Launched in 2020 by the wife and husband team Shelley Elkovich and Jeff Heglie, For Bitter For Worse brings a bold, artfully crafted alcohol-free cocktail experience that has caught the attention of The New York Times, GQ, Wall Street Journal, Forbes and CNN, among many others. The company uses a patent-pending “reverse bootlegging” distillation process to create complex flavors from fruits and botanicals. For Bitter For Worse currently produces four varieties, available in 750 ml bottles and single-serve 6-ounce cans: The Saskatoon, Eva’s Spritz, Rose City Fizz and Smoky No. 56. View their website
Bake Me Healthy – Kimberle Lau started Bake Me Healthy in 2021 with the goal of creating delicious treats that everyone can enjoy. The company’s baking mixes are free of the top nine allergens, contain no refined sugar or gluten, and utilize upcycled ingredients as part of the company’s mission of sustainability. The Long Island-based startup currently produces four baking mixes: Dark Chocolate Fudgy Brownie, Banana Bread & Muffin, Oatmeal Pancake & Waffle and Carrot Cake & Cupcakes. In December 2024, the company launched Dark Chocolate Chip Cookies, conveniently packed in snack packs of four cookies. View their website
Attendees are invited to visit the New York State Center of Excellence for Food and Agriculture at Cornell AgriTech and our members at Booths RP154-158 to learn how you can start and grow your food business in New York state.
About the CoE:
The New York State Center of Excellence for Food and Agriculture at Cornell AgriTech works to grow the food, beverage, and agriculture industries in New York by connecting agrifood businesses and entrepreneurs with what they need to succeed. Funded by New York State, the CoE provides mentorship, access to world-class Cornell research and experts, and other resources to foster the growth of new companies and products.
The CoE is part of Cornell AgriTech, a globally recognized research, innovation, and development hub that is essential to the continued success of the food and agriculture industries in New York and beyond through scientific discovery and practical solutions that help growers and businesses thrive.
Along with the CoE, Cornell AgriTech is home to the Cornell Food Venture Center (CFVC), which provides food safety validation and testing, scheduled processes, regulatory information, shelf life studies and other resources; the Seneca Foods Foundation Pilot Plant, a 10,000-square-foot processing facility focused on product development and scaling up new food products; the Food Innovation Lab (FIL), designed to provide food entrepreneurs with a space to fine tune ideas, processes and formulations before scaling up to the Pilot Plant; the Fermentation Farming Lab (FFL), which provides cost-effective support and extension services to help companies use fermentation techniques, such as biomass and precision fermentation, to develop food products and ingredients; and the Cornell High Pressure Processing (HPP) Validation Center, the first commercial scale validation facility installed within a Biohazard Level 2 Facility that specializes in validation studies for foodborne pathogens, shelf life studies and other services using high-pressure processing, a non-thermal process that inactivates foodborne pathogens and spoilage microorganisms.
For more information about the CoE, please email coe-foodag@cornell.edu, or visit our website and follow us on Instagram, Facebook and LinkedIn.
Contact: Jacob Pucci, Marketing and Communications Coordinator, NYS Center of Excellence for Food and Agriculture at Cornell AgriTech
Phone: (315) 787-2213
Email: jpucci@cornell.edu