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

2. NC 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, outreach and education Facilitates funding for coastal research, outreach and education Funded $1.9 million in research in 2008-2009 Funded $1.9 million in research in 2008-2009 Headquartered in Raleigh, with offices in Manteo, Morehead City and Wilmington Headquartered in Raleigh, with offices in Manteo, Morehead City and Wilmington Comprehensive program with six priority areas Comprehensive program with six priority areas

3. NC State University Seafood Laboratory Established in 1970 to serve coastal communities Established in 1970 to serve coastal communities A program partnered with NC Cooperative Extension A program partnered with NC Cooperative Extension Located in Morehead City, NC Located in Morehead City, NC Services: 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 Agribusiness development: Food processing Facility design expertise Facility design expertise Product label review Product label review Market development and promotions support Market development and promotions support Education and outreach 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… 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). …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 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). 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) 1. Shrimp6. Catfish 2. Canned Tuna7. Crab 3. Salmon8. Cod 4. Pollack9. Founder 5. 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 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. 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). 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). 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). 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. 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 Health, convenience, value, and taste remain the key drivers of the food industry Generation Y: those age 14-27 Generation Y: those age 14-27 Generation X: those age 28-43 Generation X: those age 28-43 Baby Boomers: those age 44-62 Baby Boomers: those age 44-62 Pre-boomers: age 63 + 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 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 Funded by the N.C. General Assembly and administered by North Carolina Sea Grant Four priority research areas: 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 Refine product concepts to meet consumer expectations for value and convenience Convert recipes into formulations for commercial production Convert recipes into formulations for commercial production Identify industrial suppliers of functional food ingredients Identify industrial suppliers of functional food ingredients Conduct shelf life evaluations Conduct shelf life evaluations Assist in sourcing equipment to enhance production efficiencies Assist in sourcing equipment to enhance production efficiencies Develop processing, quality control and seafood safety specifications Develop processing, quality control and seafood safety 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

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 Natural ingredient for extending shelf life Inhibition of the growth of pathogens Inhibition of the growth of pathogens Reduces the total plate count Reduces the total plate countApplication Injection Injection Tumbling or blending Tumbling or blending Dipping Dipping Spraying or sprinkling Spraying or sprinkling

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

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

20. 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: Internal Cell Acidification

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

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