Dairy Runway Program

Dairy Runway Program is sponsored by Northeast Dairy Business Innovation Center. Supports early-stage food entrepreneurs developing value-added dairy products.

Dairy Runway Program – Dairy Innovation Program Supporting early-stage food entrepreneurs developing value-added dairy products for human consumption Based on the National Science Foundation Innovation-Corps model, the Dairy Runway program addresses the biggest reason for new product failure: lack of product fit with market demand.

Through Dairy Runway, food entrepreneurs with early-stage ideas for value-added dairy products participate in a FREE, virtual Cornell-hosted entrepreneurship course that introduces them to the business model canvas and customer discovery process. Program participants are led through a process to determine if their product ideas are desirable, feasible, and viable.

Graduates are equipped with the skills needed to develop a workable business plan for a scalable product and are positioned to apply for grants and next-level accelerator programs. Attend an information session: Tuesday, July 28, 4 – 5 p. m.

ET Thursday, August 13, 9 – 10 a. m. ET Thursday, September 10, 9 – 10 a.

m. ET For the Fall 2026 Dairy Runway cohort, which is funded by the Northeast Dairy Business Innovation Center , up to six teams developing cow-, goat-, or sheep-milk-based dairy products will be selected to participate in a free, virtual course that combines self-directed online learning activities with Zoom-based class meetings and one-on-one instructor check-ins.

Throughout the course, industry experts and food entrepreneurs join virtual sessions to discuss product branding, consumer trends, and the challenges of bringing new products to market.

Teams that participate fully in every course session can advance to the Kitchen Incubator phase of the program, which consists of prototyping in Cornell’s Food Processing and Development Laboratory with support from Cornell’s Food Science technical experts.

During this product development phase, participants will work one-on-one with a paired business coach from a select group of Cornell Entrepreneurs in Residence and mentors to bring their products to the next level and further develop their business model canvas after coursework concludes.

Throughout the Dairy Runway entrepreneurship course, experts from a variety of industries participate as guest speakers to share information on consumer preferences, product branding, retail, and the entrepreneurial experience. These subject matter experts have included: Maureen Ballatori (she/her) is the founder and CEO of Agency 29 , an award-winning creative agency for food, beverage, and agriculture brands.

Her experience in brand strategy helps companies scale business growth, define their unique marketing message, and attract their ideal audiences. Maureen’s rural roots are the source of her passion for agriculture marketing and food. An active community member, Maureen holds multiple board seats for local and international organizations and she is a national speaker and workshop facilitator.

Silvia Robles is Vice President Partnerships & Growth Platforms for Dairy Management Inc . In this role, Silvia works with dairy cooperatives and food service partners to build sales and trust of US dairy through consumer centric product innovation and marketing amplification. Prior to joining DMI, Silvia worked at Kraft Foods in a variety of innovation and leadership roles.

She received her bachelor’s degree from the University of Chicago and her MBA from Northwestern University. Jason Goodman leads Antithesis Foods efforts to translate our best understanding of nutritional science into better-for-you foods. He earned a Ph.

D. in Food Science from Cornell University, and completed his undergraduate degree in Microbiology at Penn State University. Prior to Antithesis, Jason worked in the biotechnology field at Avid Radiopharmaceuticals and Integral Molecular, both in his native Philadelphia.

Growing up, Laura Mack’s playground was not that of the usual sorts, instead, it was most often her family restaurant. In the farm-to-table kitchen of Mary’s Restaurant at the Inn at Baldwin Creek, chef-owner Doug Mack hitched his daughter to a carrier pack on his back as he worked the line. Laura grew up in the heat of that kitchen.

It was from this that she learned at an early age that success depends on a strong commitment to customer satisfaction, quality, and a constant focus on the job at hand. By adulthood, Mack had an ingrained culinary aptitude and a taste for locally sourced fare.

In the summer of 2014, she channeled their know-how into something sweet: lu•lu , a “farm-to-spoon” ice cream shop on Bristol’s Main Street — just three miles down the road from Mary’s. In 2018, the shop moved to its current location in the heart of the smallest city, Vergennes, VT.

Applications Open July 15 Applications Close September 16 Participants Selected Week of September 21 Virtual Entrepreneurship Course, October 16-December 11 Kitchen Incubator + Pitch Session (prototyping and coaching) Funded through the Northeast Dairy Business Innovation Center, the Fall 2026 cohort is open to any food innovator located in the Northeast with an early-stage value-added, cow, goat, or sheep milk-based dairy product.

To be eligible, participants must agree to source cow , goat, or sheep milk produced in one of the 11 states of the Northeast in their proposed dairy product. Funding from the New York State Dairy Promotion Order supports Dairy Runway cohorts focus ed specifically on cow milk-based products made with ingredients sourced from New York.

Join our email newsletter to get updates on when applications open, receive important announcements, and more! This program is made possible through a grant from Empire State Development and funded through the New York State Agriculture and Markets, Dairy Promotion Order