Geneva, N.Y. – Cornell AgriTech will be exhibiting with its largest cohort of innovative, trendsetting food entrepreneurs ever at the 2026 Summer Fancy Food Show, the biggest 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 10 participating member companies, all of whom have worked with Cornell AgriTech to develop their products and/or receive assistance with starting and growing their businesses in New York state, will be exhibiting at booths 7020A-7030A in Debut District, located in the River Pavilion.
SoupaPOTamus – Made only with real, Upstate New York-grown produce and other locally and ethically sourced ingredients, these shelf-stable soup kits require only water and go from bag to bowl in around 15 minutes, making a pot of warm, satisfying soup never far out of reach. Find them at Booth 7020B.
Junebar – These high-fiber snack bars are made with whole foods like sweet potatoes, black beans and dates, offering a delicious, gluten-free snack that’s high in fiber and plant-based protein. Find them at Booth 7022A.
Full of Beans Kitchen – This protein-packed pancake and waffle mix is powered by fava beans. Vegan, gluten-free, free from the nine major allergens and with 15 grams of natural protein per serving, there’s no better way to start your day. Find them at Booth 7022B.
Finger Foods Farm – Finger Foods Farm makes true farm-to-ladle soup, made with produce grown on their own 40-acre farm and neighboring farms in the Finger Lakes region of Upstate New York. The frozen soups are currently available in four varieties: broccoli cheddar, butternut squash, Southwest vegetable and Tuscan bean. Find them at booth 7024A
Cirrus 9 Candy – Cirrus 9 produces small-batch artisan organic cotton candy, made with top-quality raw cane sugar and flavored with real ingredients like freeze-dried fruit and real Hudson Valley maple syrup. Find them at booth 7024B.
Achilles Heat – Achilles Heat blends smoke and spice into every jar of their smoked hot sauces and smoked chili crisp, named Best New Sauce at Sauce King NYC in 2025. Their sauces are all-natural, vegan, gluten-free, nut-free and sesame-free. Pair them with everything from your noodles and dumplings, to ice cream. Find them at Booth 7026A.
The Great Chestnut Experiment – Americans, on average, eat less than an ounce of chestnuts per person annually. The Great Chestnut Experiment is on a mission to change that. Their spiced chestnut crème, made with New York-grown chestnuts, is a delicious, approachable way for people to bring chestnuts back into their diets once again. Find them at Booth 7026B.
Plantaizin’ – Plantaizin’s plantain chips, made with plantains hand-harvested and grown on small farms, are kosher, gluten-free, non-GMO and paleo-friendly. Packed in single-serve premium stand-up pouches, these are healthy snacks easy to enjoy both at home or on the go. Find them at booth 7028A.
Frosting Factory – Frosting Factory’s artisan, ready-to-use royal icing is ideal for decorating cookies and other baked goods. Available in several colors and made without preservatives or artificial ingredients. Find them at booth 7028B.
Moka Energy – These first-of-their-kind coffee energy bars pack the flavor and boost of real coffee into a portable bar. Each bar contains 90mg of caffeine - equivalent to one cup of coffee per serving – along with nine grams of fiber and only six grams of sugar. The bars launched in three flavors: Dark Roast Coffee, Caramel Cappuccino, and Vanilla Latte. Find them at Booth 7030A.
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 essential to the continued success of the food and agriculture industries in New York and beyond, advancing scientific discovery and delivering 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 [email protected], 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: [email protected]