LSU’s Foodii continues to innovate by adding new revenue sources  

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EXPANDING MARKET: The Foodii bottling facility, capable of filling 25,000 bottles a day, according to facility manager Tony Barber, is targeting incubator tenants and food companies needing small- to medium-sized runs. (Collin Richie)

Since it opened in 2013 in a former poultry lab on the LSU campus, the LSU AgCenter Food Innovation Institute has been best known for helping culinary entrepreneurs develop products and get them to market. 


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