c-fu foods - ohk - food institute presentation-v2 [read-only] · 2018-03-13 · speaker lee cadesky...

Moderator:

Brian Todd, The Food Institute

Presenter:

Lee Cadesky, C-fu FOODS and One Hop Kitchen

This webinar is sponsored by:

BMO Harris BankFood, Consumer and Agribusiness Group

Whether you're a producer, processor, retailer or distributor, every company throughout the food continuum needs a financial partner that understands the factors that can impact their business. From commodity price fluctuations to industry cyclicality, our experienced team of specialists understands how these factors affect your business, and we're dedicated to serving the needs of the entire food industry - from farm to consumer. To learn more about how we can help, visit http://bmoharris.com/food.

60-minute webinar begins promptly at 1:00pm ET

Speaker

Lee CadeskyCo-founder and COO C-fu FOODS and One Hop Kitchen

Lee Cadesky is the inventor of two unique, patent-pending insect based ingredients including insect meat replacers and functional protein powders.

He holds an MS in Food Science from Cornell University where he also lectured courses in food engineering. He also holds a B. Eng. in aerospace engineering from McGill University.

Lee specializes in protein processing and food rheology and leads product development and R&D for C-fu FOODS and One Hop Kitchen.

• The Food Institute is a nonprofit organization with a single purpose: providing information.

• The Food Institute strives to be the best “single source” for current, timely and relevant information from “farm to fork.”

• Visit us online at www.foodinstitute.com for upcoming webinars, publications and industry information.


Food Business Mergers & Acquisitions

Detailed analysis on all the food industry mergers and acquisitions

recorded in 2016.

Browse the Food Institute’s catalog of exclusive publications!

Visit the shop to see our whole catalog:

https://foodinstitute.com/catalog


The Food Industry Review

The most comprehensive reference resource for the U.S. food industry

covering everything from farm to fork.

Demographics of Consumer Food Spending

A breakdown of spending on food overall organized by consumer age,

income, career, education, race, gender and region of the U.S.

Upcoming Event: U.S. Food Labeling Seminar

To register for this seminar, visit:

http://food1.co/labeling2017

Webinar begins promptly at 1:00pm ET

The Food Institute and OFW Law will host their annual seminar on the details of food product labeling on Thursday, November 2, 2017 in Newark, NJ.

This extensive course will keep attendees aware of the latest developments impacting the labeling of food products as well as provide an overview of the basics of food labeling.

Sign up today for the FI Report, daily news andexclusive access to online industry research.

www.foodinstitute.com/joinfi

What’s Included The Food Institute Report

Delivered weekly electronically Today in Food

Delivered electronically each day Foodinstitute.com

Research library on your desktop – available anytime! Continuing Education Programs

Industry webinars & seminars


Membership

Who Are Our Members?

Financial Analysts, Bankers, Investors

Food Manufacturers

Sales & Marketing Agencies

Grocery Retailers

Foodservice Distributors

Foodservice Operators

Schools, Colleges, Universities

Ad Agencies, PR Consultants

www.cfufoods.com | www.onehopkitchen.com

“Please Bug Me”…the next protein trend

Lee CadeskyC-fu FOODS Inc. & One Hop Kitchen

C-fu FOODS Inc.


LIVESTOCK CONSUME NEARLY

25% OF ALL FRESH WATERIN THE USA


LIVESTOCK PRODUCE

OVER 15%OF ALL GREENHOUSE GAS EMISSIONS


1) Entomophagy: Making insects edible


2) Ingredients: Making insects invisible


Insect foods today• ~$25 M market in USA• 100+ brands in USA• 20+ farms in USA• ~$75 M market globally• All privately held

(estimates difficult)• Sustained double digit

growth since 2012• Huge growth

projections:• $350-550 M by 2020

• Slowly moving from: “Eww?!” to “Ooh!!”


Insect foods today

protein

sustainability

free-from

dry snacks

cricket flour


Cricket flour/powder is roasted, milled crickets. That’s all.

~65% Protein (AA-complete)Omega-3 FAsChitin (prebiotic fiber)

Low/no carbohydrate

Dehydrate

Grind

Bioavailable iron & B12

Nut

ritio

n


But what about…

Sensory Quality?

Flavor?Color?

Functionality?

Texture?

Solubility?

Emulsification?Water/oil binding?

Factors to consider:Raw material selection

(species, maturity, feed, farm conditions)Storage & processing history


Quality: A tale of two crickets…

Banded cricket (Gryllodes sigillatus)

House cricket (Acheta domesticus)

• Both commonly farmed out of >2000 identified cricket species

• Both labeled “cricket”• Very different products


Quality: A tale of two crickets…

• Mild chocolate and slight savory flavor

• Light brown-beige color

• Strong malty odor & flavor

• Fruity-fermented flavors• Dark brown-black color


What about functionality?Cricket flour functional properties are very poor

Low/no solubilitySolubility limits other functions

GellingFoamingEmulsifyingWater binding

Poor Functionality limits other applicationsBeverages (Premixes & Ready-to-drink)Meat alternativesDairy & egg replacement

12% Cricket Flour in Water (w/w)


3) C-fu FOODS: Making insects functional


There’s more than one way to process a cricket

Dehydrating

Milling


Conventional Cricket Flour C-fu FOODS Inc. Cricket Insect Protein Concentrate

• Worldwide patent-pending ingredient• High solubility ideal for beverages• Higher yield than cricket flour -> Reduced cost• Mild flavour

Insect Protein Concentrate is designed for beverages


IPC offers improved nutrition to cricket flour

~60% protein by weight

Unsaturated fatty acids

Very low carb

More B12 than a steak


Insect Protein Concentrate contains functional protein

IPCCricket Flour

Sediment (indicator of poor solubility)

Foam (indicator of protein functionality)


4) TIP: Making insects center-plate


Inspiration: Japan, ca. 1900


A side effect and an unignorable problem


Abstraction and Food-culture Push

Kamaboko/Fish cakes Surimi

Product Platform


Entomophagy as an unsolved food science problem

• Insects are rich in protein & easy to raise on small inputs

• But food has no value if it goes uneaten

How do you cook a scorpion?

How do you teach someone to cook a scorpion?

Where do you even get scorpions?


Textured Insect Protein (TIP)Textured Insect Protein (TIP)

Versatile

Rich in protein

Can be made from any insect

Cooks like meat


TIP crumbles like feta, cooks like ground beef


TexturedCricket Protein

Medium Ground Beef

Calories (kcal) 180 330

Fat (g) 10 30

Saturated Fat (g) 4 11

Protein (g) 18 14

Iron (% RDA) 15% 8%

Calcium (% RDA) 40% 2%

Vitamin B12 (% RDA) 250% 35%


Same protein quality

20x less feed

200x fewer GHG emissions

2000x less water

Less sat. fat & cholesterol

3x the Vitamin B12


Mealworm (fried)

Cricket (unprocessed)

Waxworm (fried)

TIP processing is insect agnostic


Insect Serum Protein Concentrate

• Byproduct of TIP production• High protein (>50% dry matter)• Low turbidity, High solubility• Ideal for beverage fortification, particularly where

color and clarity are a concern

Waxwormserum

Mealwormserum


One Hop Kitchen launched, April 2016Cricket & Mealworm SKUs available


Each jar saves

>1900 Lof water


“Please bug me” – Learnings from experience

• With insects, tasting is believing• Sampling is critical, multisensory experience is

best• Hear -> See -> Smell -> Touch -> Taste (->Buy!)


Tasting insects is about quality & context

• ‘Insects’ are not a monolith• They are an enormous taxon of edible things

• Flavor = Species + feed + age + process + storage• Food ingredients aren’t tasted alone

• Context & preparation matters a lot


Insects as a viral message

• People are buzzing for edible insects• Pillars: Nutrition, sustainability, adventure


KIDS RULE!!!!


Regulations: Insects are technically vegetables• Regulations are similar in Canada & USA• Insects are not regulated as meat products

• Not under USDA or Canada Provincial Inspection• Lighter requirements for compliance• Do not require additional inspection

• Most products carry voluntary shellfish allergen warning

• Self-declare GRAS• Import/export is possible but depend on other

country’s regulations and food safety standing• FSMA & SFCA likely not affect insects• Novel foods

Insects are a food product like anything else


Supply chain – Edible Insect Farms• Most edible insects are sourced from food-grade

farms• Pet food vs. Human food market

• Over 70 years of operation in USA• International context is much larger and more varied

• Cricket farms in southeast Asia• Silkworm farms in China & Korea• Traditional wild-harvesting

• Most farming is for crickets • Not all crickets are equal!!!

• Acheta domesticus vs. Gryllodes sigillatus• Most farms are processing their own inventory

(Unlike most other food industries)


What do food insects cost?• Frozen, food grade crickets: $3-8 USD/lb

• Can vary by species, season, scale, & demand

• Water matters• Fresh vs. wet weight

• Less water -> More cost• Cricket flour (<5% MC): ~$18-45 USD/lb• Cricket TIP (>60% MC): ~$9-20 USD/lb

• Cost reduction efforts are underway• Automation• Genetics• Feed optimization• Environment optimization• Scale

• Subsidy• Food/feed synergies• Byproduct recovery

(frass)

$

?


Insects in a food safety context• Are insects safe? Yes! (Except the poisonous ones)• Long history of use worldwide• Food safety has been reviewed by many researchers• Same risks as other foods

• Pathogens, heavy metals, chemicals• Controlled by thermal processing, closed-system

farming, GMPs• Allergen risk: Crustacean shellfish• Very low risk of zoonotic disease

• Cricket ‘flu’ won’t mutate to hurt humans

Insects are a food product like anything else


Conclusions

• Insects are a food, like anything else• Lots to consider as we drill down

• Insects contain functional proteins• Smart processing can unlock them

• New insect ingredients are available for beverages & meat, dairy, & egg replacement• New products are endlessly possible

• Consumers are noticing• And they’re hungrier than you might think!


Ingredients make productsSensory & Nutritional

Quality

PhysicochemicalFunctionality

Process &

Storage

A food product


Genetics & species selection

Feed optimization

& waste upcycling

Production automationInnovative

processing platforms

New food sector

Marketing & Awareness

Fair & harmonized regulation

Global markets


With the right considerations we can build a sustainable,

unique,&

e x p a n s i v egastronomy.


Bug appétit!

@onehopkitchen

www.onehopkitchen.com

Lee CadeskyCo-founder & [email protected]@onehopkitchen.com

www.cfufoods.com

@cfufoods

c-fu foods - ohk - food institute presentation-v2 [read-only] · 2018-03-13 · speaker lee cadesky...

Documents