1. Regulations and Realities
for Value-Added Products
ACORN Conference & Trade Show
November 20, 2013
Presenters: Mike Beamish (Beamish
Orchard) and
Ed Charter (BioFoodTech)
13-11-26

2. Outline
• 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
13-11-26

3. 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

4. Three
Divisions
• Food
Technology
• Bioscience
Technology
• Lab
Services

5. Concept
to
Pilot
to
Market
• Turn
concept
ideas
into
prototypes
in
lab
• Process
scale-­‐up
-­‐
in
pilot
plant
• Manufacture
in
pilot
plant
for
market

7. 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.

8. 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
8

9. Success
story
Honibe
Honey
Drop™

10. Product
Development
From
Kitchen
to
Store
Shelf
What your client wants:
• Consumed within 45 min
• Available in season
• Requiring preparation
prepared)
13-11-26
consumed within 1 year
available 365 days a year
ready to eat (or easily

11. Why would you want to
meet these demands?
13-11-26

12. The
Space
Time
ConDnuum
http://aboutfacts.net/Science95.htm
13-11-26

13. 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
13-11-26

14. http://www.toxel.com/inspiration/2010/01/17/clever-healthy-food-packaging/
13-11-26

15. www.senior –gardening.com
13-11-26

16.
Steps in Developing a
New Food Product
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
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)

17. 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
13-11-26

18. Beamish
Orchard

19. 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

20. 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