CIFT Announces the Winners of the 2019 Ohio Signature Food Contest
Innovation and new products are the key to economic growth. As part of our mission to help that growth for the Ohio food industry, CIFT, along with the Ohio Farm Bureau Federation (OFBF), conducts the Ohio Signature Food Contest to find and promote the best on new Ohio food products.
We received countless impressive applicants this year, and chose 10 to make in person pitches to an all-star panel at our NOCK facility in Bowling Green, Ohio.
On July 30 at the Ohio State Fair, CIFT President & CEO Rebecca Singer, and Adam Sharp, Executive VIce President, OFBF, joined on stage by Ohio Governor Mike DeWine, announced the winners. Selected for their originality and product viability they are:
- David Brooks of Dublin, Ohio with his New York deli-style cheesecake: A rich, restaurant-quality cheesecake baked in a shortbread crust that incorporates Ohio ingredients – some of the freshest and finest anywhere, including rich, heavy cream and a unique blend of three vanilla extracts.
- Amy Pausch of Alexandria, Ohio with her non-alcoholic shrub beverage: An intense raspberry zeroproof drink with a subtlety sweet caramel flavor that comes from unique ingredients including coconut sugar and a dark balsamic vinegar.
As a result of the award, technical assistance from CIFT will be provided to the startup businesses ranging from business planning, product/process development, shelf stability testing, labeling review, regulatory assistance, and batch product preparations for sampling. Later, production will take place at the Northwest Ohio Cooperative Kitchen (NOCK) in Bowling Green, Ohio. The NOCK is a commercially-licensed kitchen that educates and provides technical assistance to new and growing food businesses.