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SBC presents From Recipe to Retail: The Steps to Successful Food Commercialization

November 29, 2017 @ 8:30 am - 12:00 pm


From Recipe to Retail is a seminar designed to assist entrepreneurs to take their food ideas from concept to kitchen to full commercialization. If you are ready to turn your food idea into a business or want to take your food business to the next level, then this seminar is for you. Presented by NSF International, Guelph, Ontario

For food entrepreneurs aspiring to see their creations on retail store shelves, there is much they need to know. Creating a recipe is very different from developing a commercially packaged food product. Food processing is not as simple as multiplying the recipe. Product development for recipe scale-up requires food science, quality assurance and culinary expertise and can be a lengthy process of fine-tuning and testing. There are many constraints that depend on ingredients, processing methods and equipment, desired shelf life, packaging processes and other factors. These are only a few of the ingredients in the recipe for success. And just like creating a food recipe, ingredients, method and testing and refinement are part of the process for building a successful brand.

This seminar will outline the technical information and steps required to increase an entrepreneur’s chances of success in commercializing a food product. Presenters will inform you on:

• Food safety – regulations and the importance of traceability and recall programs
• Formulation development – fundamental elements for consideration
• Process development – which process is right for my product?
• Determining target nutritional requirements and product claims
• Complying with food labelling regulations – nutrition facts table, ingredient list, allergen declaration
• Packaging – selecting the appropriate packaging to meet product and processing needs
• Shelf life testing – quality and food safety
• NSF technical capabilities and services

Alan Grant, Sr. Manager, Consulting & Technical Services
Karen Proper, Technical Manager, Product & Process Development, Consulting & Technical Services
Carol Zweep, Manager of Packaging, Food & Label Compliance, Consulting & Technical Services

Wednesday, November 29, 2017
8:30 am – 12:00 pm
Institute for Border Logistics and Security (IBLS)
3475 Wheelton Dr., Windsor, ON, N8W 0A6

About NSF International

NSF International (nsf.org) is a global independent organization that writes standards, and tests and certifies products for the food, water, health sciences and consumer goods industries to minimize adverse health effects and protect the environment. Founded in 1944, NSF is committed to protecting human health and safety worldwide. Operating in more than 170 countries, NSF International is a Pan American Health Organization/World Health Organization (WHO) Collaborating Center on Food Safety, Water Quality and Indoor Environment.

NSF International provides expertise and accredited food services across all supply chain sectors, including agriculture, animal feed and welfare, produce, processing, distribution, dairy, seafood, quality management software, retail and restaurants. Services include Global Food Safety Initiative, foodservice equipment and nonfood compounds certification, HACCP validation and inspection, label claims verification and certification, DNA and food package testing, product and process development, food fraud consulting and training, and organic and Certified Transitional certification through Quality Assurance International (QAI). They also offer expert auditing, consulting and training.
NSF International’s Canadian corporate head office, located in Guelph, Ontario, is dedicated to food — providing the industry with services related to training and education, product and process development, food and label compliance, supply chain food safety, technical and food safety consulting, and auditing.


November 29, 2017
8:30 am - 12:00 pm
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