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Regulations and Realities for Value-Added Products

ACORN Conference & Trade Show November 20, 2013

Presenters: Mike Beamish (Beamish

Orchard) and Ed Charter (BioFoodTech)

Outline  

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•  Introduction to BioFoodTech •  Trends in Food Development •  The Product Development Process •  The Beamish Orchard Experience •  Regulatory Issues •  Back to the Beginning with Product Development •  Some Funding Sources

BIO|FOOD|TECH  

•  Established  1987  •  Technical  Support  for  Industry  Clients  

–  Food,  Bioscience  •  Subsidiary  of  InnovaDon  PEI  •  ISO  9001:2008-­‐Registered  (since  1997)  •  25  highly  qualified  staff  

–  Food  scienDsts/technologists  –  Microbiologists  –  Engineers  –  Five  industrial-­‐strength  PhDs  

Three  Divisions  

•  Food  Technology  

•  Bioscience  Technology  

•  Lab  Services  

Concept  to  Pilot  to  Market  

•  Turn  concept  ideas  into  prototypes  in  lab    •  Process  scale-­‐up  -­‐  in  pilot  plant  •  Manufacture  in  pilot  plant  for  market  

AtlanDc  Region  Technology  Centres  

BioFoodTech, Charlottetown, PE (pilot plant and incubation) Coastal Zones Research Institute, Shippagan, NB (pilot plant) Marine Institute, St. John’s, NL (pilot plant) Perennia, Truro, NS (pilot plant and incubation) University staff and faculty engaged in technical industry support ... Dalhousie (CIFT), 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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Natural  &  Organic  Trends  in  Food  Product  Development  

•  Consumer  demand  for  the  following  – No  arDficial  colours  – No  arDficial  flavours  – No  “chemical”  residues    – No  “chemical”  preservaDves  – No  scienDfic  sounding  ingredient  names  –  In  other  words  …  A  CLEAN  LABEL  

Honibe  Honey  Drop™

Success  story  

Product  Development  From  Kitchen  to  Store  Shelf  

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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)

What your client wants:

 

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Why would you want to meet these demands?

The  Space  Time  ConDnuum  

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http://aboutfacts.net/Science95.htm

Benefits  of  processing  foods  

•   DistribuDon  to  new  markets  (Dme  and  distance)  •   Consumer  convenience  (eg.  containment,  storage,  measuring)  

•   Food  safety,  especially  for  larger  volume  suppliers    -­‐  fresh  milk  vs.  pasteurized  

•   Spreading  out  handling  and  processing  beyond  harvest  

•  Use  of  good  quality  culls      

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http://www.toxel.com/inspiration/2010/01/17/clever-healthy-food-packaging/

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www.senior –gardening.com

   

•  Generate  an  idea  •  Develop  a  markeDng  plan  •  Develop  a  business  plan  •  Find  a  source  of  financial  support  •  Select  a  product  development  team  •  Determine  the  product  specificaDons  •  Search  the  prior  art  -­‐  determine  if  there  are  any  intellectual  property  (IP)  issues  •  Plan  the  product  development  process  •  Cost  the  project  •  Prepare  a  contract  •  Develop  product  at  bench  scale  •  Scale  up  to  pilot  producDon  level  •  Determine  regulatory  requirements  •  Determine  packaging  including  ingredient  and  nutriDonal  labeling  •  Evaluate  shelf-­‐life  •  Carry  out  focus  group  evaluaDon  •  File  IP  if  applicable  •  Do  test  markeDng  •  Develop  quality  management  program  •  IdenDfy  appropriate  facility  for  producDon  •  Plan  and  execute  product  launch  •  Incorporate  conDnuous  improvement  into  producDon  process  (lean  manufacturing)  

Steps in Developing a New Food Product

Technical  Steps  in  Commercializing  a  New  Food  Product  

•  Develop  bench  scale  prototype  (chicken  and  egg  with  markeDng)  

•  Scale  up  process  to  pilot  industrial  level  •  Select  and  test  packaging  •  Develop  HACCP  plan  •  Develop  nutriDonal  label  and  ingredient  list  •  Produce  test  markeDng  samples  •  Evaluate  shelf-­‐life  –  microbiological  and  sensory  •  Send  test  samples  for  distributor/end  user  feedback  

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Beamish  Orchard  

Beamish  Orchard  -­‐  Background  

•  We  planted  our  first  200  apple  trees  in    •  Now  about  500  trees  (3  acres)  •  From  the  beginning,  our  goal  was  to  grow  apples  organically.    One  thing  we  did  right  was  to  plant  mostly  disease-­‐free  varieDes  of  apples.  

•  U-­‐pick  only  from  first  crop  unDl  2013  •  ReDred  in  2012:  Desire  to  diversify  

– Apple  Buier  – DisDllery    

Beamish  Orchard  –  Apple  Buier  •  Prepared  several  recipes  in  kitchen  •  Engaged  BioFoodTech  to  do  ‘small  scale’  up  and  refine  recipe  via  ContribuDon  Agreement  

•  IniDated  project  to  conduct  full  size  scale  up:  producDon  batch