Every Bite

For over 15 years, the University of Georgia’s Flavor of Georgia contest has served as a launchpad for food entrepreneurs, helping to elevate local flavors to new heights and boost the state’s economy.

With over 1,800 innovative products entered since its inception, the contest showcases the creativity and hard work of Georgia’s culinary visionaries. From household names including White Oak Pastures and Savannah Bee Company to recent standouts like We Be Jammin’, the contest’s impact goes beyond recognition — it drives innovation, supports small businesses and strengthens Georgia’s reputation in the food industry.

However, the competition isn’t just about showcasing delicious and inventive products. It serves as a catalyst for business growth and fosters meaningful community impact. Participants gain exposure, networking opportunities and expert feedback to help them increase sales and market reach.

“The Flavor of Georgia contest provided a remarkable experience that was both enjoyable and beneficial, offering us significant exposure that would have been difficult to achieve through other avenues,” said David Cork, founder and owner of Corks Popcorn. His Buffalo Ranch Popcorn won the 2024 Flavor of Georgia Snack Foods category.

By connecting Georgia’s food entrepreneurs with industry leaders, the contest has sparked countless success stories and solidified the state’s reputation as a hub for culinary innovation.

This commitment extends across UGA’s Food Product Innovation & Commercialization Center (FoodPIC), which helps bring novel food ideas to market, and the Center for Food Safety, which protects public health.

It’s a blend of tradition, research and economic growth — all fostered by UGA’s dedication to food safety and innovation.

UGA Small Business Development Center

The UGA Small Business Development Center (SBDC) has played a pivotal role in supporting numerous Flavor of Georgia winners, helping them refine their business strategies, navigate market challenges and achieve sustainable growth. Through personalized coaching, business planning assistance and marketing expertise, the SBDC has empowered food entrepreneurs to transform their creative visions into thriving enterprises that enrich Georgia’s food industry.

While several businesses have grown to Georgia household names, such as Savannah Bee Company and White Oak Pastures, many are still in the process of finding their home in the marketplace. This includes 2024 Snack Foods category winner Corks Popcorn.

“The Small Business Development Center has proven to be an invaluable resource, facilitating connections to business opportunities that support the growth of our small enterprise. Additionally, their expert services and guidance have been instrumental in our continued efforts to expand our customer base.” – David Cork, Corks Popcorn

From plate to product

The University of Georgia’s FoodPIC helps food companies transform ideas into market-ready products with efficiency and success.

Based at UGA’s Griffin campus, FoodPIC works with businesses by offering expertise in product development, packaging, consumer testing and market access. This internationally recognized center collaborates with marketing, technology and engineering groups to guide food products from conception to market launch, driven by consumer preference and industry profitability.

Using UGA’s research capacity, FoodPIC fosters economic development and helps both startups and established companies create innovative, consumer-accepted products that thrive in local and global markets.

Playing it safe

Since its founding in 1993, the University of Georgia’s Center for Food Safety has established itself as a national leader in advancing food safety and protecting the agricultural system. The center focuses on innovative, multidisciplinary research to detect, control and eliminate harmful microorganisms and toxins from the food supply and address threats to fresh produce, poultry and dairy products.

The center’s work is essential in a country where foodborne illnesses affect an estimated 1 in 6 Americans each year, as reported by the Centers for Disease Control and Prevention.

Also located at UGA’s Griffin campus, the Center for Food Safety boasts high-tech facilities that empower its researchers to study every stage of food production, from fields and farms to grocery store shelves and dining tables.

The center maintains strong collaborative ties with key institutions including the CDC, U.S. Department of Agriculture Russell Research Center and other research groups at UGA. These collaborations, plus the center’s industry partners, help enhance the impact and reach of its work.

“For over 30 years, CFS has advanced the science of food protection through pioneering innovative solutions, fostering collaboration and facilitating public-private partnerships,” said Francisco Diez-Gonzalez, professor and CFS director. “Uniquely positioned within the College of Agricultural and Environmental Sciences, CFS leads one of the largest networks of academic food safety researchers at any land-grant university, driving impactful progress in safeguarding our food systems.”

A piece of the pie

Students and faculty across the university are immersed in driving food innovation through groundbreaking research and collaboration.

Recent student-led project Eggspresso, a high-protein iced coffee beverage developed by UGA Athens students Sanket Prakash Vanare and Mackenzie Bui, pushed the boundaries of food science and product development. They even secured first place in the American Egg Board’s The Eggcelerator Lab New Product Development competition’s national finals.

Meanwhile, UGA’s faculty-led initiatives, such as the Presidential Seed Grant project “Reimagining Sustainability: Pioneering Upcycled Foods in Circular Food Systems,” highlight the university’s interdisciplinary approach to food innovation. This project, led by Peng Lu alongside collaborators from the College of Pharmacy, Terry College of Business and FoodPIC, focuses on enhancing public trust and raising awareness of the upcycled food process that turns potentially wasted ingredients into tasty and sustainable products. This process creates circular food systems and can reduce food insecurity in at-risk communities.

Together, these bold initiatives position UGA as a global leader in blending innovation, collaboration and outreach to shape a sustainable future for food.