organic processing
TRANSCRIPT
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Food Processing
Possibilities in Organic Processing & Products
ACORN Conference & Trade Show November 24, 2015
Presenters: Ed Charter, BioFoodTech
Nathan Archibald, PEI Berries Ltd. John Rowe, Island Abbey Foods
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Outline
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• Overview of BioFoodTech
• Trends in Food Products
• Processing – Getting more value
• Regulatory Oversight for Organic Processing
• Success Stories:
• PEI Berries Ltd. & Island Abbey Foods
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BIO|FOOD|TECH• Established 1987 • Technical Support for Industry
– Food, Bioscience, Laboratories • 25 highly qualified staff
– Food scientists/technologists – Microbiologists – Engineers – Five industrial-strength PhDs
• Processing facilities • Several registrations (ISO, CFIA, …)
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Three Integrated Divisions• Food Technology
• Bioscience Technology
• Lab Services
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Concept to Pilot to Market• Turn concept ideas into prototypes in
product development lab • Process scale-up - in pilot plant (small to
large scale equipment) • Manufacture in pilot plant for market
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Natural & Organic Trends in Food Product Development
• “Fresh” foods (ie, refrigerated vs. frozen)
• Clean labels (no artificial colours/flavours; no “chemicals”, no scientific sounding ingredients)
• Healthier snacking (more protein, vegetables)
• Rethinking “natural” (organic, non-GMO, local)
• Whole Food Nutrition • Exclusion Diets
(vegetarian, gluten-free)
6
Consumer demand for:
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Why on earth would you want to process my food!?!
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thebabyface.wordpress.com
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Why Process Foods?
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Consumed within 45 min Consumed within 1 year
Available in season Available 365 days a year
Requiring preparation Ready to eat (or easily prepared)
Frozen, canned Refrigerated
Preserved with chemicals Clean label
To go from:
From Kitchen to Shelf
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Benefits of processing
Benefits for the consumer: • Convenience • Longer shelf life and food safety • Variety • Maintain nutrition and quality
Benefits for the processor • Distribution to further markets (time and distance) • Food safety, especially for larger volume suppliers • Spreading out handling and processing beyond harvest • Use of good quality culls • Enhanced/released nutrients (e.g. fermentation)
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Regulatory Oversight Food Processing
▪ 2 categories: 1. Regulated products that require facility registration (for
export) Examples: Meat, fish/seafood, honey, processed products with standards, etc.
2. Non-regulated products do not require facility registration. Examples; baked goods, cereals, beverages, infant foods, confectionary, etc.
▪ For most smaller processors (not exporting) don’t require registration, but should follow “General Principles of Safe Food Production”
▪ Info on regulations, “good manufacturing practices”, etc., are all on CFIA’s website: www.inspection.gc.ca
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Regulatory Oversight Organic Products
• CFIA’s Organic Products Regulations & General Principles and Management Standards apply to organic certified ‘processed products’
• Accredited bodies certify products (who are certified by CFIA)
• General Principles covers: – Section 8.3: Processing and Handling – Section 8.4: Pest Management – Section 8.5: Transportation – Permitted Substances Lists (e.g., for food additives,
processing aids, sanitation materials)
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Section 8.3 Processing & Handling• Minimally processed: mechanical, physical and
biological • Allowed substances: processing aids and
additives - must be are consistent with organic • No co-mingling (products and packaging)
during process, storage and transportation • Separate non-organic processing areas/
batches • Use cleaning agents appropriate for organic
foods and storage vessels
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Section 8.4 Pest Management
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Accepted Chemical Methods
Physical Methods
Unaccepted Chemical
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Section 8.5 Transportation
• No co-mingling • Must ensure through
physical separation and documentation (traceability)
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Labeling Requirements
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Labeling Organic Foods
• Foods must be certified by accredited body (list on CFIA website)
• To state organic, or use the logo, >95% of ingredients must be certified organic.
• If 70% to 95% organic ingredients, may be labeled “contains X% organic ingredients”
• Multi-ingredient products with less than 70% organic content may only identify organics in the ingredient list.
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Additional BIO|FOOD|TECH Support
• Artisan Workshops – Fermented Foods* – Cheesemaking* – Fermented beverages – Distillation
• Site visits • Supplier/equipment support • NRC/IRAP feasibility projects • Food Product Dev Fund
*upcoming 2016
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Atlantic Region Technology Centres
• BioFoodTech, Charlottetown, PE (pilot plant and incubation) • Perennia, Truro, NS (pilot plant and incubation) • Coastal Zones Research Institute, Shippagan, NB (pilot
plant) • Marine Institute, St. John’s, NL (pilot plant) • University staff/faculty/students engaged in technical
industry support (Dalhousie, Acadia, U of Moncton, etc... )
Because there are many things to consider in commercializing a food
product, build a solid support team.
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