Food Entrepreneurship

1. FoodEntrepreneurship Facilitating Innovation through Partnerships Barry Nash Seafood Technology & Marketing Specialist The Commissioner’s 5th Annual Food Safety Forum

2. NC Sea Grant • One of 30 Sea Grant programs in the USA • Facilitates funding for coastal research, outreach and education • Funded $1.9 million in research in 2008-2009  • Headquartered in Raleigh, with offices in Manteo, Morehead City and Wilmington  • Comprehensive program with six priority areas

3. NC State University Seafood Laboratory • Established in 1970 to serve coastal communities • A program partnered with NC Cooperative Extension • Located in Morehead City, NC • Services: • Industry: HACCP training and technical assistance, product commercialization, product safety and shelf life evaluations, and manufacturing optimization • Consumer: Product preparation, formulations and safe-handling guidance • Public Health: Retail and restaurant employee training and continuing education for regulatory specialists

4. NC Department of Agriculture & Consumer Services • Agribusiness development: Food processing • Facility design expertise • Product label review • Market development and promotions support • Education and outreach

5. Statistics • In 2007, Americans consumed $22.7 billion worth of seafood for home preparation and though home is still the favorite place to eat… • …the majority of seafood dollars ($46.6 billion) are spent at restaurants (National Fisheries Institute). • Food sales at contract-managed services are climbing:Public schools and universities; hospitals and nursing • Per capita consumption of seafood in the U.S. increased from 14.6 pounds in 1997 to 16.0 pounds in 2008 (National Oceanic and Atmospheric Administration).

6. Top Ten Most Popular Seafood Commodities (2008) • Shrimp 6.Catfish • Canned Tuna 7. Crab • Salmon8.Cod • Pollack 9. Founder • Tilapia 10. Clams Another favorite: oysters

7. Local Motions • Consumers are looking for authentic products prepared in a “special place”, such as Copper River Salmon or Rose Bay Oysters. • Consumers believe local food is fresher, has less chemical contamination and is of higher quality. • When it comes to food quality, 52% of consumers say they buy local whenever possible (Food Technology).

8. Ninety percent (90%) of consumers are willing to pay a premium price to ensure seafood is local (Anderson, 2008). • Seafood is among the top 10 fastest-growing organic categories in natural products retailers and was up 26.8 percent in 2008 (Food Technology). • USDA predicts seafood will have the largest per capita gains through 2020.

9. Balanced Nutrition • High protein and low fat • Omega-3 oils are heart-healthy: 65 percent of consumers connect omega-3s and heart health. • Omega-3 oils reduce memory loss and alleviate arthritis in older adults. • Seniors are twice as likely as any other age group to include foods in their diet that are rich in omega-3s.

10. Low in calories • Excellent source of B complex vitamins, particularly B12 and B6 • Six in ten adults believe they can greatly reduce the risk of disease by eating healthfully. • Baby boomers are fueling the increase in seafood consumption (Food Technology).

11. Consumers Are Time-Starved • Health, convenience, value, and taste remain the key drivers of the food industry • Generation Y: those age 14-27 • Generation X: those age 28-43 • Baby Boomers: those age 44-62 • Pre-boomers: age 63 +

12. Extending the Shelf Life of Ready-to-Eat, Refrigerated Seafood Spreads & Salads NC Fishery Resource Grant 02-ST-04 Pamlico Packing Company, Grantsboro, N.C.

13. NC Fishery Resource Grant Program • Established in 1994 to encourage cooperative research among commercial fishermen, recreational anglers, seafood businesses and university researchers • Funded by the N.C. General Assembly and administered by North Carolina Sea Grant • Four priority research areas: - Fisheries equipment and gear - Environmental pilot studies - Aquaculture & Mariculture - Seafood Technology

14. Product Development Guidance • Refine product concepts to meet consumer expectations for value and convenience • Convert recipes into formulations for commercial production • Identify industrial suppliers of functional food ingredients • Conduct shelf life evaluations • Assist in sourcing equipment to enhance production efficiencies • Develop processing, quality control and seafood safety specifications • Develop nutritional profiles and conduct label review • Develop sales collateral for market introduction

15. Refine Product Concept

16. Convert recipes into formulations for commercial production Identify industrial suppliers of functional food ingredients

17. Lactic Acid and Lactates • Natural ingredient for extending shelf life • Inhibition of the growth of pathogens • Reduces the total plate count Application • Injection • Tumbling or blending • Dipping • Spraying or sprinkling

18. Purasal S Opti.Form 4 • Spoilage bacteria • Lactic acid bacteria • Brochotrix • Pseudomonas • Pathogenic bacteria • Listeria • Salmonella • E-coli O 157:H7 • Toxin producing bacteria • Clostridium Botulinum • Staphylococcus aureus

19. PreservationFood preservation hurdle technology • Heat treatment • T • pH • Aw • MAP, vacuum • radiation • preservatives •  lactate •  organic acids •  sorbate, nitrite

20. Antimicrobial Effect of Lactate: Internal Cell Acidification Na L  L- + Na+ • 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 H+ + L-  HL H+ + L-

21. Feed Back Mechanism Glucose • Micro organism derives energy from glycolysis • Due to high concentration of lactate or acetate outside the cell, this pathway is blocked  E Pyruvate  E Acetate Lactate  E Acetate Acetate Lactate Lactate Acetate Lactate

22. Assist in sourcing equipment to enhance production efficiencies Conduct shelf life evaluations

29. Tuna Pasta Salad Detection Limit

30. Shrimp Pasta Salad Detection Limit

31. Crawfish Pimento Cheese Detection Limit

32. Shrimp Spread Detection Limit

33. Develop processing, quality control and seafood safety specifications Develop nutritional profiles and conduct label review Develop sales collateral for market introduction