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L. R. DAVIS, Food Processing Center, Univ. of Nebraska, Lincoln, Dept. of Food Science & Technology, 143 Food Industry Complex, Lincoln, NE 68583-0930 Organic food sales are doubling every three years and are expected to continue to grow at unprecedented rates. Formulating these products can present some interesting challenges and unexpected results. This presentation will explore the difficulties encountered when formulating an organic food product and the impact on finished product quality. Is there a clear understanding of the organic standards and labeling requirements by all parties? How can I source my raw materials and will they be consistently available in the quantity and quality I specify? Which raw materials do not have an organic equivalent and what can I do to compensate for the absence of this ingredient in my formulation? How is shelf-life affected? What is the impact on cost? How is process development affected in addition to product development? The Food Processing Center at the University of Nebraska is committed to assisting food manufacturers in the organic market. This presentation will detail the complexity of the issues and how we can help you overcome those obstacles.
Session 55, Formulation and manufacturing of organic products
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