The Food Processing Center, University of Nebraska-Lincoln
Lincoln, NE
University of Nebraska-Lincoln service center in the Food Innovation Center in Lincoln, operating since 1983, that offers product and process development, pilot plant scale-up, microbiology and food analysis labs, sensory testing, shelf-life studies, label review and acidified food process authority review. Its pilot plants cover extrusion, HPP, drying, baking, canning and retort, liquids and brewing, and its SQF certified dairy plant co-packs ice cream for outside clients.
Request an introductionWhat this plant can run
Process
Lit: the preservation processes they state. 15 processes stated in all.
Packaging
0formats stated
Not stated in their published information.
Minimum order
Not publishedAsk on the first call.
Certifications
A dark light means their published information does not say, not that they cannot.
What they state
- Plant locations
- Lincoln, NE
- Process
- ExtrusionHPP (in house)Batch pasteurizationEmulsifying and homogenizingSpray dryingFreeze dryingDehydrationRetortCanningBakingKettle cookingContinuous cookingBrewingBottlingMilling and grinding
- Packaging
- Not stated in their published information
- Products
- Frozen desserts
- Minimum order
- Not published
- Food safety certification
- SQFSQF level not verified; SQF Fundamentals is not GFSI benchmarked.
- Other certifications
- Not stated in their published information
- Regulatory scope
- Not stated in their published information
- Equipment
- twin screw and single screw cooking extruders
- pasta extruder and Vemag forming extruder
- 600 MPa high pressure processor and 25 MPa high pressure homogenizer
- vat pasteurizer, homogenizer, cheese vat, continuous and batch ice cream freezers
- gas-fired belt dryer, fluidized bed dryer, spray dryer, drum dryer, vacuum pan, freeze dryer
- reel oven, gas and electric impingement ovens, Rondo sheeter, tortilla press
- scraped surface cooker and cut/twist wrapper
- water-immersion agitating retort, can sealer/seamer, exhaust box
- steam and agitated jacketed kettles, piston filler, semi-automated bottle filling line
- 3 barrel brewhouse, fermenters and brite tanks
- ultrafiltration and reverse osmosis unit
- environmental shelf life chambers
- Batch size or capacity
- Pilot scale equipment for samples, scale-up and testing; ice cream co-packing in the dairy plant
- Services
- Formulation and R&DRecipe scale-upPilot and small runsIn-house labSensory testingShelf life testingLabeling and regulatoryProcess authority helpFood safety consulting
- Works with
- Startups and first runs
- Also states
- Ice cream co-packing for external clients in the dairy plant
- Microbiology, pathogen and mycotoxin testing
- Proximate, nutrition label and lipid oxidation analysis
- HPP validation studies
- Food safety workshops: Better Process Control School, PCQI, HACCP, ServSafe
- Suite Spot client offices
- Type of company
- R&D and pilot labCo-packer
- Founded
- 1983
How we checked
Verified 2026-10-02 from the manufacturer's published information (9 pages checked).
Their own published information states these capabilities clearly.
We do not publish this plant's contact details. Request an introduction and we contact the plant for you.
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Before you call
- High pressure processing (HPP): what it is and when it paysHow high pressure processing works, what it costs, and when tolling beats owning a machine.Lesson
- GFSI, SQF, BRCGS and FSSC 22000 explainedWhich food safety certificates retailers ask for, and which SQF code counts.Lesson
- Questions to ask a co-packer on the first callThirteen questions covering fit, compliance, volume, money and quality.Lesson