The Organic Food Incubator (OFI) was founded by Mike Schwartz and Mike Brady in 2009 with the intention of transforming food and beverage ideas into market-ready products. What began in a small facility in Hell’s Kitchen, NYC, moved to a larger, cutting-edge facility in Bloomfield, NJ in 2016. OFI is strategically-located in order to serve the greater New Jersey and New York food production community with ease.

Last week, the OFI leadership team (CEO Mike Schwartz, Facility Manager Robert Llopis, Inventory Manager John Urquidi, and Special Projects Manager Tommy Lee) welcome NOFA NJ members for an in-depth tour of the Bloomfield facility. A fully-licensed copacker, OFI’s experienced and qualified team can meet producers where they are. From farmers needing an emergency solution to a bumper crop to artisan food businesses crafting their specialty products, OFI offers a variety of solutions, from recipe and scheduled process development to ingredient sourcing, labeling, and order fulfillment. 

The Organic Food Incubator is eager to partner with NOFA NJ and individual farmers to get more local food into the hands of consumers. Already, this nascent partnership has resulted in one successful producer relationship, and the resulting pickled garlic scapes were passed around for tour attendees to see. Looking ahead, NOFA NJ hopes to support Member farms in aggregating produce for batch processing, co-packing, and private labeling options. 

This event was made possible with support from the USDA Transition to Organic Partnership Program (TOPP) in partnership with Pennsylvania Certified Organic (PCO). Partnering organizations in six regions connect farmers with local mentors and provide education and technical assistance on agronomy, certification, extension, conservation planning, business development, regulations, and marketing. Interested in becoming a Mentor, Mentee, or a project partner through TOPP? Learn more about how you can participate Here.