This document discusses the rise of artisan food processing and provides examples. It summarizes the services of BioFoodTech, an organization that provides technical support to artisan food producers. BioFoodTech offers workshops on topics like fermented foods and cheesemaking. They also provide access to development labs, pilot plants, and funding to help artisan producers develop and scale up their operations. The document highlights growing trends in artisan craft brewing and distilling and notes the benefits of processing for both consumers and producers.

1. 11/20/2015
Artisan Food Processing
The rise and rise of Artisan
ACORN Conference & Trade Show
November 24, 2015
Presenters:
Ed Charter, BioFoodTech
Mike Beamish, Deep Roots Distillery
Reid Barnett, Quannessence Skincare
Jeff McCourt, Glasgow Glen Farm

2. Outline
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• Overview of BioFoodTech
• Artisan Craft Foods Trend
• Support to develop your artisan business
• Success Stories:
- Beamish Orchard & Deep Roots Distillery
- Quannessence
- Glasgow Glen Farm

3. 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, …)

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

5. 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

6. Why on earth would you want to
process my food!?!
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thebabyface.wordpress.com

7. 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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8. Processing: fermenting foods
• Improving intestinal tract health
• Enhancing the immune system, synthesizing and
enhancing the bioavailability of nutrients
• Reducing symptoms of lactose intolerance,
decreasing the prevalence of allergy in
susceptible individuals
• Reducing risk of certain cancers
from: Parvez, S., et al. Probiotics and their fermented food products are
beneficial for health. Journal of Applied Microbiology 100 (2006) 1171–1185
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Benefits of Probiotics

9. Artisan Craft Processing
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10. Artisan Food
What differentiates it?
• An Artisan is “one that
produces something in limited
quantities often using
traditional methods.”
• The Hartman Group suggests
asking 3 questions:
• Does a real person craft this
product with care?
• Is it made by hand, in small
batches or limited quantities using
specialty ingredients?
• Does it reflect expertise,
tradition, passion, a process?
• Specialty foods” stats:
– Specialty food industry in
Canada grew at a faster rate
than overall retail
– 2009, specialty store sales
increased 35% from 2004 to
2009
– 2010, over 1,500 new specialty
food products launched in U.S.
with the market value $63
billion

11. Artisan Example – Craft Brewing
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• Historically, many craft breweries, but most
disappeared around prohibition
• 1979 – President Jimmy Carter deregulates the
beer market
• 1982 – Grant’s Brewery Pub opens in Yakima, WA
• 1986 – Fifth brewpub opens in US
• 2012 – By June, there are 2075 regional craft
breweries, microbreweries and brewpubs across
US (numbers from Brewers Association)

12. Craft Brewery Density in US
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"Craft Breweries Per Capita (US)" by User:Northwest-historian and User:Alataristarion (PNG, Original) and User:EdwardRech (SVG) -
File:Craft_Breweries_Per_Capita_(US).png and Brewers Association. Licensed under Public Domain via Commons - https://commons.wikimedia.org/wiki/
File:Craft_Breweries_Per_Capita_(US).svg#/media/File:Craft_Breweries_Per_Capita_(US).svg

13. Artisan Distilling is also growing
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14. 11/20/2015
Traditional Balsamic
Vinegar from Italy
aged 8 years

15. Artisan Vinegar
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16. BIO|FOOD|TECH ‘Artisan’ Support
• Artisan Workshops
– Fermented Foods*
– Cheesemaking*
– Fermented beverages
– Distillation
• Site visits
• Development Lab/Pilot plant
• Supplier/equipment support
• NRC/IRAP feasibility projects
• Food Product Dev Fund
*upcoming 2016
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