Illinois Sustainable Food Project

Transcription

1 U N I V E R S I T Y O F I L L I N O I S AT U R B A N A - C H A M P A I G N Department of Food Science and Human Nutrition Illinois Sustainable Food Project College of Agricultural, Consumer and Environmental Sciences (ACES) Department of Food Science & Human Nutrition (FSHN)

2 Facilities Serve: Pilot Processing Plant Facilities Student education (undergrad and graduate) Academic research (grants, novel research) Extension (outreach, community education) Industry partners (testing & scale-up, TTAs) Integrated Bioprocessing Research Lab Focus on energy, chemical, and raw food ingredients Emphasis on industry and academic research FSHN Pilot Processing Plant Focus on human consumable food GMP space Balance of teaching, industry and academic research

3 FSHN Pilot Processing Facility Renovations Kitchen through pilot-scale processing of human consumable food products Facilities 7500 sq. ft. of high bay pilot processing plant IDPH & FDA approved Suites for food production & teaching Sanitary HVAC system & improved utilities Product Development Kitchen Food Analysis Laboratories Dry, Cold, & Chemical Storage Areas Conference Room

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6 Pilot Processing Plant Staff Brian Jacobson Assistant Director of Pilot Plant Operations (217) Jedi Brown Food Service Administrator II (217) advancement.aces.illinois.edu pilotplant.aces.illinois.edu

7 Illinois Sustainable Food Project Overview Campus Local Food Production Partnership with Department of FSHN, Crop Sciences/SSF, & University Dining Services Student Sustainability Committee (SSC) Ongoing operations supported by Dining Services Products Tomato-based sauces % of campus pizza sauce/100% by 2017 Flour & other milled products Stone milling line 50,000lbs of grain in 2017 Hot sauce Test batches complete, full production 2017 Beverages & jams/jellies Test batches 2017, full production 2018

8 pound batch runs of tomatoes from SSF Hot break process to maintain viscosity and speed processing time Optimized for paste tomatoes, but also handles seconds globes, heirlooms, and cherry tomatoes Pizza Sauce Packaged in ½ gallon 9 x13 pouches, stored in reusable totes. Currently frozen, future shelf-stable at room temperature

9 Flour Milling 20 stone milling & sifting line Handles wheat, corn, and any other dry, flowable grain Full complement of compositional and functional analysis equipment All grain grown on UIUC research fields ,000 lbs of soft wheat ~30,000 lbs of corn 2018 ~20,000 lbs of hard & soft wheat ~30,000 lbs of corn

10 Other Products Dispensable hot sauce in L of fermentation capacity Fruit & vegetable juices in 2018 Cold-pressed juices served cold in dispensers or pasteurized and packaged in 16oz. bottles Capability to make various other products in large batches based on equipment availability Diced vegetables 16,000 lbs/hr Pesto, kimchi, cleaned garlic cloves Continuing to expand into other opportunities

11 Recipe Development Projects Focused on signature products that can be featured in service, at events, or other applications Students in product development class or internships for class credit Started trial in 2017 for flour and tomato products, but continue to expand. Likely to look at juice products in 2018 Managed by Jedi Brown Integrated with FSHN Product Development Class & Club

12 Other Resources & Activities Provided by ISFP Equipment Capacity Grain Lab Compositional & functional analysis of grains Baking performance & recipe optimization Research Grants Submitted Artisan Grain Collaborative Chicago Food:Land:Opportunity USDA Local Foods Promotional Program USDA OREI Processing & analysis of organic grains Community Education & Tours

13 College of ACES - ISEE - ISFP Media

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15 $135,000 for capital expenses only Fall 2018 begin production Capable of producing masa, tortillas, and tortilla chips from the 50,000+ lbs of corn we will have each year. Orange & Blue variety for special campus events, tailgates, etc. Partner with salsa from ISFP Products could be sold outside Dining Halls ISFP Tortilla Expansion Uses large amount of existing equipment

16 ISFP Pumpkin & Puree Expansion $139,000 for capital expenses only Capable of producing purees, pastes, slurries, emulsions, and nut butters Pumpkin puree of high interest Illinois Highly nutritious Improved sauces BBQ Products can be sold outside Dining Halls Uses large amount of existing equipment

17 ISFP Extrusion Coating Expansion $?? Budget Capable of producing cereals, pasta, and puffed snacks from grain grown on campus Nutritious Block I breakfast cereal FSHN & College of ACES has procured the equipment (~$3M), only requesting dollars needed to provide some ancillaries and installation needed for this production