Food Innovation Lab U.S.U. Extension Food Safety

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• Food Innovation LabU.S.U. Extension Food Safety

Brian A. Nummer Ph.D.
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U.S.U. Extension Food Safety Program

• Retail-Foodservice Food Safety
• Utah Food Safety Managers Certification
• Retail-foodservice food safety research
• Consumer Food Safety
• Home food preservation and storage
• Utah Small Business Food Safety
• Food Safety and Food Innovation Lab

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Small Food Business Services

• Product Safety Analysis
• pH, Aw, moisture, etc (45/sample)
• Microbiological analysis
• Product Process Approval (Utah)
• Review safety parameters and issue a letter to
  UDAF (25/product)
• Nutritional Facts Label
• Computer available for use in Logan (0) or
• Label done by USU (45)

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Small Food Business Courses

• HACCP Course
• Feb 4-6, 2008 Kaysville, UT Utah House
• Sensory 101 Course
• Tentative Aug 2008 (USU - Logan, UT)

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Food Innovation (Lab) Kitchen

• Currently in architectural design
• Available to
• Utah food businesses
• limited RD
• sample volume production
• USU faculty, staff, and students
• Current project Yogurt-condiments

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Yogurt-based condiments researchwhy?
Per 1 oz. serving Yogurt (Refr.) Salad Dressing
Cost (Retail) 0.12 0.28
Calories / Cal. from fat 17 / 0 120 / 110
Protein 1.5 g 0
Calcium 6.25 DV 2 DV
Label claims permitted Calcium, health none
Mayonnaise-based Ranch Dressing
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Yogurt-based condiments research

• Current research
• Add colloids (gums)(texture, mouthfeel, etc)
• Monitor basic stability (shelf life)
• What you can do
• Add flavoring for a wealth of opportunity
• Salad dressing
• Sandwich spread, etc.
• Future research
• Whey protein addition
• Whey protein - fat substitutes
• Shelf life (syneresis or separation)

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http//foodsafety.usu.edu