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Food Entrepreneurship. Facilitating Innovation through Partnerships Barry Nash Seafood Technology & Marketing Specialist The Commissioner’s 5 th Annual Food Safety Forum. NC Sea Grant. One of 30 Sea Grant programs in the USA Facilitates funding for coastal research, outreach and education

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Food entrepreneurship l.jpg

FoodEntrepreneurship

Facilitating Innovation through Partnerships

Barry Nash

Seafood Technology & Marketing Specialist

The Commissioner’s 5th Annual Food Safety Forum


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NC Sea Grant

  • One of 30 Sea Grant programs in the USA

  • Facilitates funding for coastal research, outreach and education

  • Funded $1.9 million in research in 2008-2009 

  • Headquartered in Raleigh, with offices in Manteo, Morehead City and Wilmington 

  • Comprehensive program with six priority areas


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NC State University Seafood Laboratory

  • Established in 1970 to serve coastal communities

  • A program partnered with NC Cooperative Extension

  • Located in Morehead City, NC

  • Services:

    • Industry: HACCP training and technical assistance, product commercialization, product safety and shelf life evaluations, and manufacturing optimization

    • Consumer: Product preparation, formulations and safe-handling guidance

    • Public Health: Retail and restaurant employee training and continuing education for regulatory specialists


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NC Department of Agriculture & Consumer Services

  • Agribusiness development: Food processing

  • Facility design expertise

  • Product label review

  • Market development and promotions support

  • Education and outreach


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Statistics

  • In 2007, Americans consumed $22.7 billion worth of seafood for home preparation and though home is still the favorite place to eat…

  • …the majority of seafood dollars ($46.6 billion) are spent at restaurants (National Fisheries Institute).

  • Food sales at contract-managed services are climbing:Public schools and universities; hospitals and nursing

  • Per capita consumption of seafood in the U.S. increased from 14.6 pounds in 1997 to 16.0 pounds in 2008 (National Oceanic and Atmospheric Administration).


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Top Ten Most Popular Seafood Commodities (2008)

  • Shrimp 6.Catfish

  • Canned Tuna 7. Crab

  • Salmon8.Cod

  • Pollack 9. Founder

  • Tilapia 10. Clams

    Another favorite: oysters


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Local Motions

  • Consumers are looking for authentic products prepared in a “special place”, such as Copper River Salmon or Rose Bay Oysters.

  • Consumers believe local food is fresher, has less chemical contamination and is of higher quality.

  • When it comes to food quality, 52% of consumers say they buy local whenever possible (Food Technology).


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  • Ninety percent (90%) of consumers are willing to pay a premium price to ensure seafood is local (Anderson, 2008).

  • Seafood is among the top 10 fastest-growing organic categories in natural products retailers and was up 26.8 percent in 2008 (Food Technology).

  • USDA predicts seafood will have the largest per capita gains through 2020.


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Balanced Nutrition premium price to ensure seafood is local (

  • High protein and low fat

  • Omega-3 oils are heart-healthy: 65 percent of consumers connect omega-3s and heart health.

  • Omega-3 oils reduce memory loss and alleviate arthritis in older adults.

  • Seniors are twice as likely as any other age group to include foods in their diet that are rich in omega-3s.


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  • Low in calories premium price to ensure seafood is local (

  • Excellent source of B complex vitamins, particularly B12 and B6

  • Six in ten adults believe they can greatly reduce the risk of disease by eating healthfully.

  • Baby boomers are fueling the increase in seafood consumption (Food Technology).


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Consumers Are Time-Starved premium price to ensure seafood is local (

  • Health, convenience, value, and taste remain the key drivers of the food industry

  • Generation Y: those age 14-27

  • Generation X: those age 28-43

  • Baby Boomers: those age 44-62

  • Pre-boomers: age 63 +


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Extending the Shelf Life of Ready-to-Eat, Refrigerated Seafood Spreads & Salads

NC Fishery Resource Grant 02-ST-04

Pamlico Packing Company, Grantsboro, N.C.


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NC Fishery Resource Grant Program Seafood Spreads & Salads

  • Established in 1994 to encourage cooperative research among commercial fishermen, recreational anglers, seafood businesses and university researchers

  • Funded by the N.C. General Assembly and administered by North Carolina Sea Grant

  • Four priority research areas:

    - Fisheries equipment and gear

    - Environmental pilot studies

    - Aquaculture & Mariculture

    - Seafood Technology


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Product Development Guidance Seafood Spreads & Salads

  • Refine product concepts to meet consumer expectations for value and convenience

  • Convert recipes into formulations for commercial production

  • Identify industrial suppliers of functional food ingredients

  • Conduct shelf life evaluations

  • Assist in sourcing equipment to enhance production efficiencies

  • Develop processing, quality control and seafood safety specifications

  • Develop nutritional profiles and conduct label review

  • Develop sales collateral for market introduction


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Refine Product Concept Seafood Spreads & Salads


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Convert recipes into formulations for commercial production Seafood Spreads & Salads

Identify industrial suppliers of functional food ingredients


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Lactic Acid and Lactates Seafood Spreads & Salads

  • Natural ingredient for extending shelf life

  • Inhibition of the growth of pathogens

  • Reduces the total plate count

    Application

  • Injection

  • Tumbling or blending

  • Dipping

  • Spraying or sprinkling


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Purasal S Opti.Form 4 Seafood Spreads & Salads

  • Spoilage bacteria

    • Lactic acid bacteria

    • Brochotrix

    • Pseudomonas

  • Pathogenic bacteria

    • Listeria

    • Salmonella

    • E-coli O 157:H7

  • Toxin producing bacteria

    • Clostridium Botulinum

    • Staphylococcus aureus


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Preservation Seafood Spreads & SaladsFood preservation hurdle technology

  • Heat treatment

  • T

  • pH

  • Aw

  • MAP, vacuum

  • radiation

  • preservatives

  •  lactate

  •  organic acids

  •  sorbate, nitrite


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Antimicrobial Effect of Lactate: Seafood Spreads & Salads

Internal Cell Acidification

Na L  L- + Na+

  • Sodium Lactate is in equilibrium with Lactic Acid

  • Undissociated Lactic Acid penetrates into organism

  • Acid dissociates, results in a lower internal pH of the cell

  • Cell needs energy to raise the pH

H+ + L-  HL

H+ + L-


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Feed Back Mechanism Seafood Spreads & Salads

Glucose

  • Micro organism derives energy from glycolysis

  • Due to high concentration of lactate or acetate outside the cell, this pathway is blocked

 E

Pyruvate

 E

Acetate

Lactate

 E

Acetate

Acetate

Lactate

Lactate

Acetate

Lactate


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Assist in sourcing equipment to enhance production efficiencies

Conduct shelf life evaluations


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Tuna Pasta Salad efficiencies

Detection Limit


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Shrimp Pasta Salad efficiencies

Detection Limit


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Crawfish Pimento Cheese efficiencies

Detection Limit


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Shrimp Spread efficiencies

Detection Limit


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Develop processing, quality control and seafood safety specifications

Develop nutritional profiles and conduct label review

Develop sales collateral for market introduction