Progress 08/01/10 to 07/31/12
Outputs
OUTPUTS: Northwest agriculture and the food industry are facing increasing challenges from global competitiveness, changing markets, and the need for innovation. Value-added processing and marketing of agricultural-based products offer considerable potential for expansion, economic growth and job creation. The Oregon State University (OSU) research team at the Food Innovation Center (FIC) conducted investigations on consumer perceptions of product quality and value, marketing strategies to enhance product demand, value-added product development, and food entrepreneurial development. The FIC aim is to provide an integrated program of research, educational programs, and technical services designed to enhance regional capability for innovation in food processing and marketing. Collaborative efforts between OSU and the Oregon Department of Agriculture - Development and Marketing Division (ODA) are undertaken to enhance program activities and outputs. The overall goal of the proposed project is to investigate promising market and new product opportunities for value-added food and agricultural businesses in the U.S. Pacific Northwest. In support of this goal three project objectives have been developed: 1) to evaluate marketability for Northwest value-added food and agricultural and seafood products, 2) to undertake sensory and consumer research that will provide specific food quality measurements that assist the food industry in meeting consumer demands, and 3) to develop a portfolio of new food products based on raw materials from the agricultural sectors of the Pacific Northwest 4) undertake research in new technologies and food processing techniques, and 5) assist the food sector in the increasing needs of food safety in maintaining a wholesome food supply. Market opportunities and factors impacting prices for value-added food products and agricultural commodities were also evaluated at the FIC. Researchers assessed consumers' evaluations of sensory attributes as well as willingness-to-buy and perceptions of value-added such as sustainability and eco-labeling. A project to examine adoption of Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) provided information to the Oregon Department of Agriculture and others on their continuing offering of certification services. Work on markets for grass-fed beef has been incorporated into outreach programs of the small farms meat processors network. Researchers have also pursued regional industry contacts through professional meetings, organization newsletters and personal contact to identify potential sensory research avenues applicable to current regional needs. Other goals include the development of a portfolio of new food products based on raw materials from Pacific Northwest agriculture using a variety of processing techniques and collaboration with entrepreneurs for their introduction into the marketplace. The importance of new food safety regulations has increased the need for working closely with industry in implementing traceability methods to improve the safety of the food supply. PARTICIPANTS: Michael T. Morrissey, Professor in Food Science and Technology and Superintendent, Food Innovation Center, Project PI, oversees all project activities Cathy Durham, Associate Professor of Agricultural and Resource Economics, Food Innovation Center, co-PI, heads up research in marketing and consumer evaluations Ann Colonna, Research Scientist, Food Innovation Center heads programs in sensory science and consumer taste panels Sarah Masoni, Research Scientist, Food Innovation Center, heads program in product development Qingyue Ling, Research Scientist, Food Innovation Center, heads up food engineering, packaging and RFID programs. Doretta Claycomb, Research Scientist, Food Innovation Center, assists in product development program. Oregon Department of Agriculture, joint projects in artisanal cheese, sensory evaluation of berries, co-packer collaboration, food safety and business development activities. Tomomi Fujimaru and Lisa Weller, graduate students in the Department of Food Science and Technology. TARGET AUDIENCES: The audience for this research includes individuals in agribusinesses and the food industry who are interested in new marketing opportunities for similar products in their regions. They would also be interested in the methods that are utilized in studying changes in consumer trends as well as purchasing and marketing of value-added food products. Entrepreneurs that are thinking about starting new businesses ventures with food products would also be interested in project results to obtain a better idea of financial and time commitments necessary in product development and commercialization of food products. Another audience are trade organizations such as commodity commissions, food industry associations, and food processing companies. Colleagues in the disciplines of food science and agricultural and resource economics would be interested in overall procedures as well as publications that would be pertinent to their fields of work. Extension agents from the universities and government agencies would find interest in results from various projects as well as extension publications. Researchers, extension agents and stakeholders would also be an audience for the different workshops that are held. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
The FIC was awarded a grant from the Oregon Health Authority to study reduction of Na in bread products. Work continued with partners at Oregon Department of Agriculture (ODA) and the farm-to-school program in the seafood area to produce education materials. A research project in the use of postharvest processing techniques to reduce the level of pathogens in hazelnuts was undertaken. Results showed that initial washings were effective in reduction of total microbial load. In addition, the study showed the ability of different sanitizers to kill bacteria while controlling for the physical removal aspect of microbial reduction. Work on innovative technologies such as the use of CO2 lasers to improve infusions of syrups was completed and a M.S. thesis was successfully defended in the department of food science and technology followed with a publication in the Journal of Food Science. Results showed that a significant increase in yield and general improvement in quality was found with the use of carbon dioxide laser. Results from projects using sensory and economic research to examine markets for grass fed beef and raw milk cheese were published. The impact of certifying seafood for ecologically sound aquaculture practices was published. A joint study undertaken with ODA to examine adoption of Good Agricultural Practices (GAPs) by producers was published. Considerable time was spent in developing a multi-institutional, transdisciplinary grant on traceability for hazelnuts and Northwest berries. While the large, multi-institutional grant was not funded and smaller research grant was approved through the Specialty Crop block grants for the state of Oregon. This work will strengthen the training programs of food safety in the food processing industry with a special emphasis on start-up companies and small food businesses. Work was completed on consumer acceptance of raw milk cheeses. A survey was held at a Portland food festival and other cities (Seattle, Bend, San Francisco and Montreal) to better understand consumer perceptions of the quality and safety of raw milk cheeses. A collaborative project with Oregon Department of Agriculture to link artisanal cheese makers with buyers and media was held. Sensory tests for consumers were also run for high-fat yoghurts, health bars, potatoes, berry juices and a variety of seafood products. Collaborative efforts in product development continued though the Get Your Recipe to Market workshops held twice a year at Portland Community College, the Noodle Workshop at the Wheat Marketing Center and the Food Biz Start-up workshops at different locations throughout the state. A series of 2 hour workshops on product development are also given at the FIC. Food product development work continued with a variety of products including lentil burgers, candies, healthy fruit drinks, veggie cookies, vegan cheese, and farm-to-cone ice creams. Work was undertaken on 2 value-added producer grants, one in lentil burgers and another in a pear puff product made from average quality pears.
Publications
- Ling, Q. 2011. Radio Frequency Dielectric Heating. In: Thermal Food Processing: New Technologies and Quality Issues. Edited by Da-Wen Sun, CRC Press.
- JOURNAL ARTICLES Durham, CA and Eales, J. 2010. Demand Elasticities for Fruit in the Supermarket. Applied Economics. 42(11):1345.
- Fujimaru, T. 2010. Investigation of Use of Carbon Dioxide Laser Perforation as a Pretreatment for Sugar Infusion in Blueberries. M.S. thesis Department of Food Science and Technology, Oregon State University, Corvallis, OR. Dec. 16, 2010.
- Gallardo, KR, E. Kupferman, Colonna, A. 2011. Willingness to Pay for Optimal Anjou Pear Quality. Hortscience 46(3):452.
- Rasmussen Hellberg RS, Naaum AM, Handy SM, Hanner RH, Deeds JR, Yancy HF, and Morrissey MT. 2011. Interlaboratory evaluation of a real-time multiplex polymerase chain reaction method for identification of salmon and trout species in commercial products. Journal of Agricultural and Food Chemistry 59: 876.
- Colonna, A, Durham, C, and Meunier-Goddik, L. 2011. Factors affecting consumers preferences for and purchasing decisions regarding pasteurized and raw milk specialty cheeses. J. Dairy Sci. 10: 5217.
- Durham, CA, Miller, JD, Mannenbach, H, Anderson, K, and Eng, L. 2011. Industry and Firm Strategies for Good Agricultural Practices and Good Handling Practices. J. of Food Distribution Research. 42: 34.
- Roheim, CA, Sudhakaran, PO and Durham, CA. 2012. Certification of Shrimp and Salmon for Best Aquaculture Practices: Assessing Consumer Preferences in Rhode Island. Aquaculture Economics & Management, 16(3):266.
- Fujimaru, T, Ling, Q, Morrissey, MT. 2012. Effects of Carbon Dioxide (CO2) Laser Perforation as Skin Pretreatment to Improve Sugar Infusion Process of Frozen Blueberries, Journal of Food Science, vol. 77 (2): E45.
- BOOK CHAPTERS Applewhite, LA, Rasmussen, RS, and Morrissey, MT. 2012. Species identification of seafood. In The Seafood Industry: Species, Products, Processing and Safety. Editors: Granata, LA, Flick, GJ, and Martin, RE. Wiley-Blackwell, Oxford.
- Rasmussen, RS, Morrissey, MT. 2011. DNA-based identification of fish species. In Seafood Quality, Safety and Health Effects. Editors: Alsalvar, C, Miyashita, K, Shahidi, F, and Wanasundara, U. Wiley-Blackwell: Oxford, England.
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Progress 08/01/10 to 07/31/11
Outputs
OUTPUTS: Northwest agriculture and the food industry are facing increasing challenges from global competitiveness, changing markets, and the need for innovation. Value-added processing and marketing of agricultural-based products offer considerable potential for expansion, economic growth and job creation. The Oregon State University (OSU) research team at the Food Innovation Center (FIC) conducted investigations on consumer perceptions of product quality and value, marketing strategies to enhance product demand, value-added product development, and food entrepreneurial development. The FIC's aim is to provide an integrated program of research, educational programs, and technical services designed to enhance regional capability for innovation in food processing and marketing. Collaborative efforts between OSU and the Oregon Department of Agriculture - Development and Marketing Division (ODA) were undertaken to enhance program activities and outputs. The overall goal of the proposed project is to investigate promising market and new product opportunities for value-added food and agricultural businesses in the U.S. Pacific Northwest. In support of this goal three project objectives have been developed: 1) to evaluate marketability for Northwest value-added food and agricultural products, 2) to undertake sensory and consumer research that will provide specific food quality measurements that assist the food industry in meeting consumer demands, and 3) to develop a portfolio of new food products based on raw materials from the agricultural sectors of the Pacific Northwest and 4) undertake research in new technologies and food processing techniques. Market opportunities and factors impacting prices for value-added food products and agricultural commodities were also evaluated at the FIC. Researchers assessed consumers' evaluations of sensory attributes as well as willingness-to-buy and perceptions of "value-added" such as sustainability and eco-labeling. Researchers have also pursued regional industry contacts through professional meetings, organization newsletters and personal contact to identify potential sensory research avenues applicable to current regional needs. For example, there is increased interest in expanding the frozen blueberry market to Asia. Research in laser technology in food processing of blueberries showed that new technologies can be utilized to improve yield and quality of infused blueberries. Other goals include the development of a portfolio of new food products based on raw materials from Pacific Northwest agriculture using a variety of processing techniques and collaboration with entrepreneurs for their introduction into the marketplace. The importance of new food safety regulations has increased the need for working closely with industry in implementing traceability methods to improve the safety of the food supply. A task force to study the reduction of sodium in process foods was formed and projects are being developed. Work continues in the areas of raw milk cheeses and studies in food distribution patterns. PARTICIPANTS: Michael T. Morrissey, Professor in Food Science and Technology and Director, Food Innovation Center, Project PI, oversees all project activities Cathy Durham, Associate Professor of Agricultural and Resource Economics, Food Innovation Center, co-PI, heads up research in marketing and consumer evaluations Ann Colonna, Research Scientist, Food Innovation Center heads programs in sensory science and consumer taste panels Sarah Masoni, Research Scientist, Food Innovation Center, heads program in product development Qingyue Ling, Research Scientist, Food Innovation Center, heads up food engineering, packaging and RFID programs. Doretta Claycomb, Research Scientist, Food Innovation Center, assists in product development program. Tomomi Fujimaru, graduate students in the Department of Food Science and Technology. Oregon Department of Agriculture, joint projects in artisanal cheese, sensory evaluation of berries, co-packer survey and business development activities. Oregon Health Authority, partner in task force in studying the reduction of sodium in processed foods. TARGET AUDIENCES: The audience for this research includes individuals in agribusinesses and the food industry who are interested in new marketing opportunities for similar products in their regions. This research is also directed to consumers at the regional and national level who are interested in new products being developed. Both audiences would also be interested in the methods that are utilized in studying changes in consumer trends as well as purchasing and marketing of value-added food products. Entrepreneurs that are thinking about starting new businesses ventures with food products would also be interested in project results to obtain a better idea of financial and time commitments necessary in product development and commercialization of food products. Another audience are trade organizations such as commodity commissions, food industry associations, and food processing companies. Colleagues in the disciplines of food science and agricultural and resource economics would be interested in overall procedures as well as publications that would be pertinent to their fields of work. Extension agents from the universities and government agencies would find interest in results from various projects as well as extension publications. Researchers, extension agents and stakeholders would also be an audience for the different workshops that are held. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The FIC team was invited by the Oregon Health Authority to participate in a federal grant proposal for the reduction of sodium in processed foods. Project activities include collaboration with Oregon Health Authority in initiating a project focus on reduction of sodium in baked goods in Oregon. Several meetings were held and a symposium on this topic was run at the Northwest Food Processors Association (NWFPA) annual meeting. A grant that included this research was applied for at the National Institute of Health. Work continued with partners at ODA and the farm-to-school program. The latest focus has been in the seafood area and several meetings were held with seafood processors and the farm-to-school coordinator. This specific program has been labeled boat-to-school and several school lunch items were tested by school lunch administrators. A research project in the use of laser technologies to improve infusions of syrups was completed. The general aim of this research project was to examine the feasibility and potential use of laser technology as a novel food processing tool. Results showed that a significant increase in yield and general improvement in quality was found with the use of carbon dioxide laser. Laser perforation, which creates micro-holes in the outer skin of the blueberry also greatly reduced shrinkage and wrinkling of the infused fruit, whereas the rupturing of the fruit was common among those mechanically treated controls. Considerable time was spent in developing a multi-institutional, transdisciplinary grant on traceability for lettuce, hazelnuts and Northwest berries. With the passage of the Food Safety and Modernization Act as a federal law, there will be a need to implement farm-to-fork traceability through agricultural food chains. A seminar on this topic was held at the NWFPA annual meeting. Work continued on consumer acceptance of raw milk cheeses. A survey was held at a Portland food festival to better understand consumer perceptions of the quality and safety of raw milk cheeses. Sensory test for consumer were also run on seafood, health bars as well as Northwest fruit. Product development work continued in the form of 2 hour seminars held on Friday afternoons twice a month at the Food Innovation Center. Collaborative efforts in product development continued though the Get Your Recipe to Market workshops held twice a year at Portland Community College, the Noodle Workshop at the Wheat Marketing Center and the Food Biz Start-up workshops at different locations throughout the state.
Publications
- Durham, C.A. and Eales, J. 2010. Demand Elasticities for Fruit in the Supermarket. Applied Economics. 42:1345.
- Gallardo, K.R., E. Kupferman, A. Colonna. 2011. Willingness to Pay for Optimal Anjou Pear Quality. HORTSCIENCE 46:452.
- Fujimaru, T. 2010. Investigation of Use of Carbon Dioxide Laser Perforation as a Pretreatment for Sugar Infusion in Blueberries. M.S. thesis Department of Food Science and Technology, Oregon State University, Corvallis, OR. Dec. 16, 2010.
- Rasmussen Hellberg RS, Naaum AM, Handy SM, Hanner RH, Deeds JR, Yancy HF, and Morrissey MT. 2011. Interlaboratory evaluation of a real-time multiplex polymerase chain reaction methodfpr identification of salmon and trout species in commercial products. Journal of Agricultural and Food Chemistry 59: 876.
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