Concept to Market

Maybe you have a delicious dish from an old family recipe you think people would purchase. Or you’re a farmer wanting to create a value-added product. We can help you develop a commercial, retail-ready product. We also work with existing companies to test or further enhance their product(s). Services include food safety, processing, packaging, regulatory advice and much more!


We’re here to help you with whatever you need in order for your food startup to grow. We’ll help you fill out FDA-required paperwork, help make nutrition facts panels for your products, provide analytical services for your products, provide training on various processes, and more.

Expert Advice

As part of the University of Arkansas System Division of Agriculture’s Institute of Food Science and Engineering, food scientists are only a short walk away and are willing to help with the creation of your product. Within the building, you’ll also work alongside experienced and knowledgeable food entrepreneurs that might teach you a thing or two.

Helping You Succeed

Our ultimate goal is to see your company thrive outside of AFIC’s walls. We provide clients with the expertise, facilities, and equipment for developing value-added products and moving these products into the marketplace. This video gives a short overview of AFIC and its services.

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Become a food producer.

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Registration Now Open for Better Process Control School in November

In order to be in compliance with USDA and FDA regulations food manufacturers of low-acid or acidified foods must operate at all times under the supervision of a person who has attended a Better Process Control School. A Better Process Control School is offered annually at the University of Arkansas. For more information or to register for the school, click here.

AFIC Client on National TV

Cat Swenson, owner of Great Ferments, an AFIC client, was featured on the Homesteading 101 episode of P. Allen Smith’s Garden Home television show. Cat shared with viewers the procedures for fermenting pickles in brine. View the segment here: