This document outlines a presentation about organic food processing possibilities. It discusses trends in organic products, the benefits of food processing, and regulatory requirements for organic certification and labeling. Two companies - PEI Berries Ltd. and Island Abbey Foods - are highlighted as success stories in organic processing. The presentation is given by representatives from BioFoodTech, an organization that provides technical support for food processors, and covers services available to help companies develop, process, and commercialize organic food products.

1. 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

2. Outline
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• Overview of BioFoodTech
• Trends in Food Products
• Processing – Getting more value
• Regulatory Oversight for Organic Processing
• Success Stories:
• PEI Berries Ltd. & Island Abbey Foods

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. 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:

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

8. Why Process Foods?
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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)
Frozen, canned Refrigerated
Preserved with chemicals Clean label
To go from:
From Kitchen to Shelf

9. 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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10. 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
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11. 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)
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12. 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
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13. Section 8.4 Pest Management
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Accepted
Chemical
Methods
Physical
Methods
Unaccepted
Chemical

14. Section 8.5 Transportation
• No co-mingling
• Must ensure through
physical separation
and documentation
(traceability)
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15. Labeling Requirements
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16. 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.
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17. 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
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18. 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.
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