Talk with others about the cottage food industry in New York
Hi! I am a little confused. I recently was approved as a home processed in NYs. I Clearly described when applying that my cookies are “custom” with royal icing using meringue powder-and again I was approved. But reading the information available here it says customs cookies are not allowed???? Any info. /feedback Is greatly appreciated!
Hi Candice, NY’s laws have expanded and changed a lot recently, even since the pandemic. The cottage food industry has seen tremendous growth in NY in the past year, much more than any other state. I still need to update Forrager with the changes. It sounds like everything was listed clearly on your application and you were approved, so you should…[Read more]
I really appreciate your response and the clarification. Thank you so much!!!
Hi again, thank you for the reply and my question about nut flours in cakes.
In the prohibitive food section of NY State, “Any products containing raw nuts” is listed. Nut flours that I purchase have been ground/processed by commercial suppliers and then are mixed into my batters without any further processing/roasting etc. The cakes are baked…[Read more]
Can anyone tell me: With a Home processors exemption in NY am I able to:1) Make and sell crostatas?(technically a one crust pie, though it can be folded in a way that covers most of the top).2) Am I allowed to make caramel corn using caramel that I Made from goats milk? 3) Is ganache allowed since it has been shown to be room temp safe up to two…[Read more]
I am new to this sight and only a thought at this point but very interested.
I noticed salad dressing is not mentioned, am I allowed to sell my home made salad dressing at a farmers market in NY?
Do I need to work in a commercial kitchen and get whatever licenses I need?
How do I find out if preservative is needed with my ingredients in salad…[Read more]
I do not think that you can sell them, but you should double check with the ag dept. To sell them (at a roadside stand or elsewhere), I think you need to prepare them in a commercial kitchen. http://forrager.com/faq/#commercial
You’ll need to get licenses for all three (maybe not #2), but I’m not sure which ones. You must prepare the water kefir in a commercial kitchen. For #1 and #2, contact the health dept. For #3, contact the ag dept.
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