FoodFoodEntrepreneurshipEntrepreneurship

Facilitating Innovation through Facilitating Innovation through PartnershipsPartnerships

Barry NashBarry NashSeafood Technology & Marketing SpecialistSeafood Technology & Marketing Specialist

The Commissioner’s 5The Commissioner’s 5thth Annual Food Safety Forum Annual Food Safety Forum

NC Sea GrantNC Sea Grant

• One of 30 Sea Grant programs in the USA One of 30 Sea Grant programs in the USA

• Facilitates funding for coastal research, Facilitates funding for coastal research, outreach and educationoutreach and education

• Funded $1.9 million in research in 2008-Funded $1.9 million in research in 2008-2009  2009 

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

• Comprehensive program with six priority Comprehensive program with six priority areas areas

NC State University Seafood NC State University Seafood LaboratoryLaboratory

• Established in 1970 to serve coastal communitiesEstablished in 1970 to serve coastal communities• A program partnered with NC Cooperative Extension A program partnered with NC Cooperative Extension • Located in Morehead City, NCLocated in Morehead City, NC• ServicesServices::

– IndustryIndustry: HACCP training and technical assistance, : HACCP training and technical assistance, product commercialization, product safety and product commercialization, product safety and shelf life evaluations, and manufacturing shelf life evaluations, and manufacturing optimizationoptimization

– ConsumerConsumer: Product preparation, formulations and : Product preparation, formulations and safe-handling guidancesafe-handling guidance

– Public HealthPublic Health: Retail and restaurant employee : Retail and restaurant employee training and continuing education for regulatory training and continuing education for regulatory specialistsspecialists

NC Department of Agriculture NC Department of Agriculture & Consumer Services& Consumer Services

• Agribusiness development: Food Agribusiness development: Food processingprocessing

• Facility design expertiseFacility design expertise

• Product label reviewProduct label review

• Market development and promotions Market development and promotions supportsupport

• Education and outreachEducation and outreach

StatisticsStatistics

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

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

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

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

Top Ten Most Popular Seafood Top Ten Most Popular Seafood Commodities (2008)Commodities (2008)

1.1. ShrimpShrimp 66.. CatfishCatfish2.2. Canned TunaCanned Tuna 7. 7. CrabCrab3.3. SalmonSalmon 8.8. CodCod4.4. PollackPollack 9. 9. FounderFounder5.5. TilapiaTilapia 10. 10. ClamsClams

Another favoriteAnother favorite: : oystersoysters

Local MotionsLocal Motions

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

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

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

• Ninety percent (90%) of consumers are Ninety percent (90%) of consumers are willing to pay a premium price to willing to pay a premium price to ensure seafood is local (ensure seafood is local (Anderson, Anderson, 20082008). ).

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

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

Balanced NutritionBalanced Nutrition

High protein and low fatHigh protein and low fat Omega-3 oils are heart-healthy: 65 Omega-3 oils are heart-healthy: 65

percent of consumers connect omega-3s percent of consumers connect omega-3s and heart health.and heart health.

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

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

Low in caloriesLow in calories Excellent source of B complex vitamins, Excellent source of B complex vitamins,

particularly B12 and B6particularly B12 and B6 Six in ten adults believe they can greatly Six in ten adults believe they can greatly

reduce the risk of disease by eating reduce the risk of disease by eating healthfully.healthfully.

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

Consumers Are Time-StarvedConsumers Are Time-Starved

• HealthHealth, , convenienceconvenience, , valuevalue, and , and tastetaste remain the key drivers of the food industryremain the key drivers of the food industry

• Generation Y: those age 14-27Generation Y: those age 14-27

• Generation X: those age 28-43Generation X: those age 28-43

• Baby Boomers: those age 44-62Baby Boomers: those age 44-62

• Pre-boomers: age 63 +Pre-boomers: age 63 +

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

NC Fishery Resource Grant 02-ST-04NC Fishery Resource Grant 02-ST-04

Pamlico Packing Company, Grantsboro, Pamlico Packing Company, Grantsboro, N.C.N.C.

NC Fishery Resource Grant NC Fishery Resource Grant ProgramProgram

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

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

• Four priority research areas:Four priority research areas:- Fisheries equipment and gear- Fisheries equipment and gear- Environmental pilot studies- Environmental pilot studies- Aquaculture & Mariculture- Aquaculture & Mariculture- - Seafood TechnologySeafood Technology

Product Development Product Development GuidanceGuidance• Refine product concepts to meet consumer Refine product concepts to meet consumer

expectations for value and convenienceexpectations for value and convenience• Convert recipes into formulations for commercial Convert recipes into formulations for commercial

productionproduction• Identify industrial suppliers of functional food Identify industrial suppliers of functional food

ingredientsingredients• Conduct shelf life evaluations Conduct shelf life evaluations • Assist in sourcing equipment to enhance production Assist in sourcing equipment to enhance production

efficiencies efficiencies • Develop processing, quality control and seafood Develop processing, quality control and seafood

safety specificationssafety specifications• Develop nutritional profiles and conduct label review Develop nutritional profiles and conduct label review • Develop sales collateral for market introduction Develop sales collateral for market introduction

Refine Product Concept

Convert recipes into formulations Convert recipes into formulations for commercial productionfor commercial production

Identify industrial suppliers of Identify industrial suppliers of functional food ingredientsfunctional food ingredients

Lactic Acid and LactatesLactic Acid and Lactates

• Natural ingredient for extending shelf lifeNatural ingredient for extending shelf life

• Inhibition of the growth of pathogensInhibition of the growth of pathogens

• Reduces the total plate countReduces the total plate count

ApplicationApplication• InjectionInjection• Tumbling or blendingTumbling or blending• DippingDipping• Spraying or sprinklingSpraying or sprinkling

Purasal S Opti.Form 4Purasal S Opti.Form 4• Spoilage bacteriaSpoilage bacteria

– Lactic acid bacteriaLactic acid bacteria– BrochotrixBrochotrix– PseudomonasPseudomonas

• Pathogenic bacteriaPathogenic bacteria– ListeriaListeria– SalmonellaSalmonella– E-coli O 157:H7E-coli O 157:H7

• Toxin producing bacteriaToxin producing bacteria– Clostridium BotulinumClostridium Botulinum– Staphylococcus aureusStaphylococcus aureus

PreservationPreservationFood preservation hurdle Food preservation hurdle technologytechnology• Heat treatmentHeat treatment• TT• pHpH• AwAw• MAP, vacuumMAP, vacuum• radiationradiation• preservativespreservatives• lactatelactate• organic acidsorganic acids• sorbate, nitritesorbate, nitrite

Na L L- + Na+

H+ + L- HL

H+ + L-

• 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

Antimicrobial Effect of Lactate:Antimicrobial Effect of Lactate:Internal Cell AcidificationInternal Cell Acidification

Glucose

Pyruvate

LactateAcetate

LactateLactate

LactateAcetate Acetate

Acetate

E

E

E

Feed Back MechanismFeed Back Mechanism

• Micro organism derives

energy from glycolysis

• Due to high

concentration of lactate

or acetate outside the

cell, this pathway is

blocked

Assist in sourcing equipment to Assist in sourcing equipment to enhance production efficienciesenhance production efficiencies

Conduct shelf life evaluationsConduct shelf life evaluations

Tuna Pasta Salad

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Tuna Pasta Salad

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Shrimp Pasta Salad

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Shrimp Pasta Salad

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Crawfish Pimento Cheese

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Crawfish Pimento Cheese

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Shrimp Spread

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Shrimp Spread

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Develop processing, quality Develop processing, quality control and seafood safety control and seafood safety specificationsspecifications

Develop nutritional profiles and Develop nutritional profiles and conduct label review conduct label review

Develop sales collateral for Develop sales collateral for market introductionmarket introduction