Blackwell's Organic, a Redbank-based organic gelato and sorbet producer and client of the Rutgers New Jersey Agricultural Experiment Station's Food Innovation Center, has been selected as a 2008 "Local Hero" by Edible Communities, Inc., publisher of community-based, local-foods publications in culinary regions throughout the United States, Canada, and Europe.

May 6, 2008

New Brunswick, NJ--Blackwell's Organic, a Redbank-based organic gelato and sorbet producer and client of the Rutgers New Jersey Agricultural Experiment Station's Food Innovation Center, has been selected as a 2008 "Local Hero" by Edible Communities, Inc., publisher of community-based, local-foods publications in culinary regions throughout the United States, Canada, and Europe.

Created to celebrate individuals and organizations that positively influence the local food community, the "New Jersey Local Hero" distinction was awarded to five New Jersey companies recognized at the Edible Communities' annual meeting in Charleston, SC, in January, and featured in Edible Jersey magazine.

Edible Jersey readers voted for their local 'heroes' by submitting "best of" nominations. The winners in the five categories are:

1.    Farm/Farmer: Dreyer Farms
2.    Chef/Restaurant: Chef Andrea Carbine, A Toute Heure
3.    Food Artisan: Blackwell's Organic
4.    Beverage Artisan: Small World Coffee
5.    Non-Profit Organization: Slow Food Northern New Jersey

In addition to the Local Hero Award, the company's Raspberry Sorbetto recently was voted as a silver finalist in the Outstanding United States Department of Agriculture certified organic category by the National Association of the Specialty Food Trade (NASFT), sponsors of the Fancy Food Show held in June in New York City where the winner will be announced.

When circumstances led Tom and Marcia Blackwell to combine their love for gelato and their need for more satisfying nondairy desserts, the Blackwell's sought advice and assistance from the Food Innovation Center located in Bridgeton, New Jersey.

Marcia's advice to new entrepreneurs "is to spend the money needed to get professional advice and assistance; it will save you money and time in growing your business."

The Food Innovation Center staff assisted the Blackwells in refining product formulations, designing packaging and labeling, developing marketing and promotional materials, and implementing marketing plans. The Blackwells became 'virtual' tenants of the center before implementing their strategic business plan.

Local and area suppliers and distributors also helped the entrepreneurs meet their goals and ultimately turn a profit in three years.

The Blackwells, who live in a 100 percent solar-powered home, had been eating organically for several years before establishing their company. As business owners, they work to streamline operations to generate less waste and they recycle and compost everything possible.

Marcia is at the helm and Tom creates the recipes--preservative- and extract-free--for organic, vegan, dairy-free and gluten-free desserts sold at organic and specialty food stores and some supermarkets. To purchase through the online store, visit www.gelatobymail.com.

Run under the auspices of the Rutgers New Jersey Agricultural Experiment Station, the Bridgeton-based Food Innovation Center helps:

• Farmers and cooperatives creating new businesses based on value-added agricultural products or considering new markets for their existing commodities.
  
  
• Start-up food companies coping with challenges such as financing, technology, regulations, market development and other infrastructure requirements.
  
  
• Existing small and mid-sized food companies seeking to access new technologies, upgrade quality assurance capabilities, enter new markets, or expand and improve their operations.
  
  
• Retail and food service establishments looking for ways to improve their operations and purchase locally grown New Jersey products.
  

Food Innovation Center sponsors quarterly "Food Business Basics" seminars for would-be food entrepreneurs. For more information or to meet with a Food Innovation Center expert to see how you can benefit from the new 23,000 square foot facility expected to open this summer, call 856-459-1125 or visit foodinnovation.rutgers.edu.

Contact: Michele Hujber
Office of Communications
732-932-7000