Mar 10, 2011 ... u s u . e d u. Value-Added Products. Development and Labeling. U.S.U.
Extension Food Quality & Entrepreneurship .... 163 Cacao products.
3/8/2011
WhatisValueͲAdded? ValueͲAddedProducts Development and Labeling U.S.U.ExtensionFoodQuality&Entrepreneurship KarinAllen,Ph.D.
• Thedifferencebetweenthesalepriceofa productandthecostofmaterialstoproduceit • Enhancementsaddedtoaproductbeforeitis offeredforsaletoconsumers • Anything youcandotoraisethevalueofyour productinthemarket
March10,2011 NevadaSmallFarmsConference PreͲConferenceWorkshop extension.usu.edu
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WhatValueͲAddedIsNot
ValueͲAddedFoods • Local,organic,vineͲripened,orspecialtycrops • “Gourmet”foods – – – –
Jams,jellies,preserves Pickledvegetables Hotsauces,salsas,tapenades Herbedoilsandvinegars
• Mustconsidersafetyandlabelingissues
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RequirementsDiffer
Farmer’sMarkets • Mustregistertosellunprocessedproduce
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Farmer’sMarkets
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ProcessedFoodsInclude: CutLeafyGreens
• Mustregistertosellunprocessedproduce • Cannotsellprocessedproducewithout additionalpermits
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ProcessedFoodsInclude:
ProcessedFoodsInclude:
Peeled,Cut,orWashedProduce
PackagedFreshHerbs
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ProcessedFoodsInclude:
ProcessingOptions:
DriedorDehydratedProduce
CertifiedFoodEstablishments • Commercialfacility,certifiedbylocalhealth department – Incubatorkitchens,restaurantkitchens
• Canselltorestaurants,foodestablishments • PotentiallyHazardousFoodscanbeproduced,but mustbeapproved
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ProcessingOptions:
PotentiallyHazardousFoods • • • • •
Anyfoodofanimalorigin(raworheattreated) Foodofplantoriginthatisheattreated Productscontainingrawsprouts Cutmelonsortomatoes NonͲacidifiedgarlicandoilmixtures
ContractPackaging– “CoͲPackers” • Certifiedfoodproductionfacilities – WillpackageyourproductintheirdownͲtime
• EachcoͲpackerhasdifferentrequirements, capabilities&minimumruns • Canselltorestaurants,foodestablishments • Mustmeetgenerallabelingrequirements
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CottageFoodRule:
AllowedCottageFoods
UtahHomeProductionProgram • Homekitchen,certifiedbyUDAF – Nopets – Separatestorage – Foodhandler’spermit
• Muststate“HomeProduced”onlabel • Cannotselltorestaurantsorotherfood establishments
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• • • • •
Aircooledhardboiledeggs(shellintact) FoodswithAwч0.85 FoodswithpHч4.6 Properlycannedacidfoods OtherfoodsdeemednonͲhazardous
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RequiredLabelComponents
Examples
PrimaryDisplayPanel
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StatementofIdentity • Manyfoodshavealegallyestablishednamethat mustbeused[CFR21§101.3] • Allothersmustuse“commonorusualname” • Otherrequirementsinclude: – Formoffood(e.g.sliced,cubed,crushed) – “Imitation”iflowerprotein,vitamins,minerals – “___%Juice”foranydrinkshowingfruitor vegetablesonthelabel
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Title21ListsStandardsofIdentityfor: § 131Milk&cream § 133Cheese § 135Frozendesserts § 136Bakeryproducts § 137Cerealflours § 139Macaroni&noodles § 145Cannedfruit § 146Cannedfruitjuice § 150Jellies&preserves § 152FruitPies § 155Cannedvegetables
§ 156Vegetablejuices § 158Frozenvegetables § 160Eggs&eggproducts § 161Fish&shellfish § 163Cacaoproducts § 164Treenuts&peanuts § 165Beverages § 166Margarine § 168Sweeteners&syrups § 169Dressings& flavorings extension.usu.edu
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RequiredLabelComponents InformationPanel IngredientStatement& Allergeninformation ProducerName&Address *NutritionFactsPanel
IngredientStatement • Ingredientsmustbelistedinorderbyweight • Mustlistfunctionofanypreservatives – “AscorbicAcidtopromotecolorretention”
• “Spices”,“NaturalFlavor”or“ArtificialFlavor” canbegroupedtosavespace – Except:onion/garlic/celeryitems,salt,andMSG
• Certifiedcolorsmustbespecified – “Red40”or“FD&CRed40”
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AllergenStatement
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NutritionLabeling
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NutritionLabeling
SmallBusinessExemption
• ReferenceAmountsCustomarilyConsumed
• Verysmallcompanies(
