Virginia Polytechnic Institute and State University

UPDATES AT VIRGINIA TECH

Assisting Virginia's Food Processors

Where do you turn when your new food product doesn't work out? For many food processors in Virginia , the answer is the Food Entrepreneur Program, or more specifically, the Food Processor Technical Assistance Program. This service is led by food microbiology and food processing experts in the Department of Food Science and Technology at Virginia Tech.

Through the combined efforts of program leader Rob Williams, assistant professor and extension food safety specialist, and Joell Eifert, director of the Food Entrepreneur Program, food processors receive current information regarding the safety, quality, and stability of their products. The U.S. Food and Drug Administration recognizes this group as a Process Authority for Acidified Foods, a major category of shelf-stable food products that can not be sold to the public until their process is approved by a processing authority and the government.

The Food Processor Technical Assistance Program begins with product analysis in the laboratory and a review of the recipe and processing parameters. Food safety concerns are addressed first, followed by quality and stability issues. “By improving the safety and quality of these food products, we help processors add value to their products,” says Eifert. “We've even worked on a few products that went on to win national awards.”

However, the greatest impacts of the program have been to improve the safety of food products processed in Virginia and contribute to the economic success of food companies. Over the years, the program has been instrumental in identifying dozens of potentially hazardous food products that would have been a risk for consumers without appropriate intervention. “We have the best of both worlds,” says Williams.” We work to protect public health, and we get to help create some very good products.”

Many of the companies who have received assistance from the program have grown from a family operation with only local distribution of their product to a medium-size food company employing more than 50 people with regional and national distribution of their products. In 2006, the program analyzed more than 200 products from 49 Virginia companies.

The Department of Food Science and Technology has a long history of providing technical support for the food processing industry in Virginia . The department has held training sessions on product recalls, wine and dairy quality and analysis, how to start a small food business, and basic microbiology. Hands on action and training have allowed the department to impact nearly every sector of Virginia 's $20 billion food industry. The department conducts a wide variety of research projects in the areas of microbiology, food chemistry, packaging, and processing. This diversity positions the department to be a valuable resource for food companies of all sizes and types in the commonwealth and around the world.

For more information about the Food Processor Technical Assistance and/or the Department of Food Science and Technology, visit www.fst.vt.edu/extension/valueadded .

HOT TOPICS AND DAIRY ISSUES

Organics

Organic foods have become an integral sector in the food industry's ongoing strategy to crack the growing health and wellness market. Large retailers such as Target and Wal-Mart have announced that organic foods are a new core focus. Organic sales have notched 20% increases since 1990, and growth shows no signs of slowing.

The USDA has developed four product labeling schemes in the organic category:

100% Organic – must not contain any non-organic ingredients, exclusive of added water and salt.

Organic – must contain at least 95% organic ingredients, exclusive of added water and salt.

Made with Organic Ingredients – must contain at least 70% organic ingredients (not including added water and salt).

Contains Some Organic Ingredients – organic ingredients may be listed on the ingredient statement, but there must be no mention of organic on the principal display panel.

New organic ingredients are constantly coming to the market, but the use of synthetic and non-organic ingredients is restricted in the first 3 labeling categories. Sometimes the product formulator is severely limited in ingredient choices. Substances used in organic formulations are divided into agricultural materials and non-agricultural (processed) ingredients. These materials are treated separately in the regulations. Agricultural materials are defined in the regulations as: “Any agricultural commodity (raw or processed) derived from livestock that is marketed in the U.S. for human or livestock consumption.” These are agricultural commodities such as corn, wheat, milk and meat. If these products are commercially available, they must be used to formulate organic products.

Non-agricultural substances are, “substances that are not products of agriculture, such as minerals or bacterial cultures, that are used as an ingredient in an agricultural product. This category includes natural flavorings, gums, citric acid, or pectin that is extracted or isolated from an ag product, so that the identity of the product is unrecognizable. These non-organic ingredients must meet the requirement that they are derived from crops that have been grown organically (non-GMO crops and crops that have not used sewage sludge). Many organic starches, gums and other non-agricultural products are available in certified organic form, so they must be used in the product formulation as organic.

With the strict certification, labeling regulations and extremely competitive market, it is imperative for product formulators to plan 12 to 18 months ahead when sourcing organic materials. Most organic commodities are purchased under contracts for growing and production. This is due to the competitive supply environment and the three year lag period in converting conventional land to organic production. Because of market growth, organic dairy products and meats have been in extremely short supply, as they are also dependent on the availability of organic feed for the animals. The dairy supply is expected to ease as more organic farms come on-line, but processed dairy products such as butter and cheese will lag behind milk availability, as these are secondary markets to fluid milk.

“Bilk”

To boost the ever-declining consumption of milk in Hokkaido , Japan , a small off-license store has developed Bilk, which is a low malt beer made from 30% milk combined with Abashiri beer. Launched this February with a suggested retail price of 380 yen ($3.14), it is currently available only by mail order. The beer was made with technical consulting from Tokyo University of Agriculture. The packaging features peaceful cows grazing in a field - not common for category that targets adults. Milk is an important source of calcium and other vitamins and minerals. Adding it to beer is a new way to help increase milk consumption in the general population, while still allowing consumers to enjoy their favorite beverage.