It is estimated about 20,000 new food products are introduced annually. Whether it is product development by well-established food manufacturers or the launch of a small entrepreneurial company, research and development is required before a product goes to market. FAPC has specialized rooms, laboratories and equipment focusing on animal harvesting, food manufacturing, grain milling and baking, sensory profiling, food microbiology and analytical services, as well as demonstration and prototype testing that meet the needs and demands of the food and agricultural industries.

Delivering a product that not only is of a consistent quality but also safe for consumers is a high priority for the food industry. Proper sanitation procedures perform an important portion of daily operation and a necessary step in food safety. Appropriate guidance on use of sanitation chemicals and procedures for equipment is a highly important technique in food processing. FAPC has expertise in food safety, quality assurance and sanitation practices to meet the needs and demands of the food and agricultural industries.

The Food Safety Modernization Act (FSMA) was signed into law in 2011, giving FDA new authorities to regulate the way foods are grown, harvested and processed. This caused an increase in requirements for preventive controls, as well as good monitoring and record keeping. A food safety plan is a must for all levels of the food industry, and third-party audit programs are being required by a greater number of wholesale and retail customers. Complying with federal, state and local regulations, as well as customer requirements can be complex and puzzling. FAPC can help food producers and processors put the puzzle pieces together through many of its services and trainings to include global food safety systems, produce safety alliance requirements, HACCP, internal auditing and preventive controls for human food/animal foods.