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11/20/2015
Artisan Food Processing
The rise and rise of Artisan
ACORN Conference & Trade Show November 24, 2015
Presenters: Ed Charter, BioFoodTech
Mike Beamish, Deep Roots Distillery Reid Barnett, Quannessence Skincare
Jeff McCourt, Glasgow Glen Farm
Outline
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• Overview of BioFoodTech
• Artisan Craft Foods Trend
• Support to develop your artisan business
• Success Stories: - Beamish Orchard & Deep Roots Distillery - Quannessence - Glasgow Glen Farm
BIO|FOOD|TECH• Established 1987 • Technical Support for Industry
– Food, Bioscience, Laboratories • 25 highly qualified staff
– Food scientists/technologists – Microbiologists – Engineers – Five industrial-strength PhDs
• Processing facilities • Several registrations (ISO, CFIA, …)
Three Integrated Divisions• Food Technology
• Bioscience Technology
• Lab Services
Concept to Pilot to Market• Turn concept ideas into prototypes in
product development lab • Process scale-up - in pilot plant (small to
large scale equipment) • Manufacture in pilot plant for market
Why on earth would you want to process my food!?!
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thebabyface.wordpress.com
Benefits of processing
Benefits for the consumer: • Convenience • Longer shelf life and food safety • Variety • Maintain nutrition and quality
Benefits for the processor • Distribution to further markets (time and distance) • Food safety, especially for larger volume suppliers • Spreading out handling and processing beyond harvest • Use of good quality culls • Enhanced/released nutrients (e.g. fermentation)
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Processing: fermenting foods
• Improving intestinal tract health • Enhancing the immune system, synthesizing and
enhancing the bioavailability of nutrients • Reducing symptoms of lactose intolerance,
decreasing the prevalence of allergy in susceptible individuals
• Reducing risk of certain cancers from: Parvez, S., et al. Probiotics and their fermented food products are
beneficial for health. Journal of Applied Microbiology 100 (2006) 1171–1185
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Benefits of Probiotics
Artisan Craft Processing
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Artisan Food What differentiates it?
• An Artisan is “one that produces something in limited quantities often using traditional methods.”
• The Hartman Group suggests asking 3 questions: • Does a real person craft this
product with care? • Is it made by hand, in small
batches or limited quantities using specialty ingredients?
• Does it reflect expertise, tradition, passion, a process?
• Specialty foods” stats: – Specialty food industry in
Canada grew at a faster rate than overall retail
– 2009, specialty store sales increased 35% from 2004 to 2009
– 2010, over 1,500 new specialty food products launched in U.S. with the market value $63 billion
Artisan Example – Craft Brewing
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• Historically, many craft breweries, but most disappeared around prohibition
• 1979 – President Jimmy Carter deregulates the beer market • 1982 – Grant’s Brewery Pub opens in Yakima, WA
• 1986 – Fifth brewpub opens in US
• 2012 – By June, there are 2075 regional craft breweries, microbreweries and brewpubs across US (numbers from Brewers Association)
Craft Brewery Density in US
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"Craft Breweries Per Capita (US)" by User:Northwest-historian and User:Alataristarion (PNG, Original) and User:EdwardRech (SVG) - File:Craft_Breweries_Per_Capita_(US).png and Brewers Association. Licensed under Public Domain via Commons - https://commons.wikimedia.org/wiki/File:Craft_Breweries_Per_Capita_(US).svg#/media/File:Craft_Breweries_Per_Capita_(US).svg
Artisan Distilling is also growing
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Traditional Balsamic Vinegar from Italy aged 8 years
Artisan Vinegar
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BIO|FOOD|TECH ‘Artisan’ Support
• Artisan Workshops – Fermented Foods* – Cheesemaking* – Fermented beverages – Distillation
• Site visits • Development Lab/Pilot plant • Supplier/equipment support • NRC/IRAP feasibility projects • Food Product Dev Fund
*upcoming 2016
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