11/20/2015

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

Outline

11/20/2015

• Overview of BioFoodTech

• Trends in Food Products

• Processing – Getting more value

• Regulatory Oversight for Organic Processing

• Success Stories:

• PEI Berries Ltd. & Island Abbey Foods

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, …)

Three Integrated Divisions• Food Technology

• Bioscience Technology

• Lab Services

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

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:

Why on earth would you want to process my food!?!

11/20/2015

thebabyface.wordpress.com

Why Process Foods?

11/20/2015

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

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)

11/20/2015

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

11/20/2015

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)

11/20/2015

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

11/20/2015

Section 8.4 Pest Management

11/20/2015

Accepted Chemical Methods

Physical Methods

Unaccepted Chemical

Section 8.5 Transportation

• No co-mingling • Must ensure through

physical separation and documentation (traceability)

11/20/2015

Labeling Requirements

11/20/2015

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.

11/20/2015

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

11/20/2015

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.

11/20/2015