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T. B. HARDING, AgriSytems International, 125 W. 7th St., Wind Gap, PA 78091 Organic food sales and the interest in organic foods are growing rapidly on a world wide scale. While many of the products available to the consumer require minimal processing other fall into the high value added arena and rely on functional ingredients and additives to assure final product quality and performance. Differences in the availability and functionality of organic ingredients can make product formulation challenging. This presentation will focus on issues surrounding the development and availability of functional organic ingredients. Key topics include: - Understanding what makes an ingredient organic - Sourcing and availability of functional ingredients - Assuring the quantity and quality needed - Understanding functionality limitations of organic ingredients This presentation will discuss the issues related to the use of functional ingredients in value added organic food products. It will provide insight for product developers, marketers, and quality personnel either currently in the industry or exploring moves into this dynamic and growing market.
Session 55, Formulation and manufacturing of organic products
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