New and Improved Food Products

Impact Reports | Plan Details

Plan Goals:

Work to improve or develop new food products. Work also includes development of knowledge to influence quality and functionality of foods in complex food systems.

Owner
Nancy Flores
Related Plans
New and Improved Food Products (Grant County)

Impact Reports

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New and improved food products: Edible cottonseed oil and meal project,
Objective: Assist Cotton Inc. team with research and development of a marketable product.
Why is this program important? Research at the Texas Agricultural Experiment Station identified the enzyme that creates gossypol, which may allow it to be repressed from the cottonseed. This development means there could be 48.5 million tons of edible cottonseed created each year. Edible glandless cotton seeds serve as a suitable replacement for peanuts due to its allergy-free characteristics. These value added products of cotton could potentially generate higher income for farmers and increase the competitiveness of cotton crop in New Mexico. Edible cottonseed oil has the potential to replace soybean oil in US markets. Edible cottonseed oil also has a healthier fatty acid profile compared to other edible oil. Edible cottonseed meal is a by-product of oil production that is high in protein low in carbohydrates and fats and is a good ingredient in gluten free products.
Annual Accomplishments: Researched potential food products using cottonseed oil as a base. Researched potential food products using cottonseed meal as a base for gluten-free snack spread, snacks and bread products.
Actual or Anticipated Impacts: Innovative food products
Program Products: none at this time
Agent/Specialist Interaction: Agents refer clients to EFT services
(January 2011 - December 2011).

New and improved food products: Engineering Technology student project,
Objective: Engineering Technology team with research and development of heat utilization in dehydration facility.
Why is this program important? Gas burners used in dehydration facilities discharge excess heat into atmosphere that is underutilized.
Annual Accomplishments: Work with Engineering tech team to evaluate heat distribution at two local dehydration facilities.
Actual or Anticipated Impacts: Application of feasibility study by local dehydration facilities.
Program Products: Engineering tech team developed a plan for one facility to utilize unused heat to pre-heat water used in boiler.
Agent/Specialist Interaction: none
(August 2011 - December 2011).

New and improved food products: Fred Martinez apple shed and processing shed.
Objective: Consult with food producers to improve their production capacities and operations by evaluating facilities, processing equipment and food safety plans.
Why is this program important? Fred Martinez operates an apple orchard and shed that serves as a model to other producers who want to run a vertically integrated operation.
Annual Accomplishments: Evaluated facility and equipment needed for apple processing facility. Evaluated food safety plans
Program Products: ongoing project
Agent/Specialist Interaction: none
(January 2011 - December 2011).

New and improved food products: Home based food business training,
Objective: Develop and provide training on the rules and regulations for home-based food business.
Why is this program important? NM regulations have been changed to allow processing of non-potentially hazardous foods under certain conditions in residential home kitchen. People choosing to use this option must understand the rules and limitation of the new regulations.
Annual Accomplishments: •Collaborated with NM Department of Environment to develop curriculum on new regulations. •Trained home economist on the rules and regulations for home based food business based on developed curriculum. •Provided HBFB training for Grant county potential food processors.
Actual or Anticipated Impacts: Trained home based food business operators selling new food products.
Program Products: Dedicated webpage for Home based food processor with training curriculum modules and regulations, application and inspection forms.
Agent/Specialist Interaction: Agents identify processors that need EFT services Agents provide basic food safety training to home-based processors.
(January 2011 - December 2011).

New and improved food products: National Agricultural Marketing Association (NAMA) pecan oil and pecan flour project,
Objective: Assist NAMA team with research and development of a marketable product.
Why is this program important? Approximately 20% of the U.S. pecan crop each year is produced in New Mexico. Additionally since 2006 New Mexico is the largest pecan producing state in the nation. Pecan oil has the potential to replace olive oil in upscale gourmet markets. Pecan oil also has a healthier fatty acid profile compared to olive oil. Pecan flour is high in protein low in carbohydrates and fats and a good ingredient in gluten free products.
Annual Accomplishments: Consulted with NAMA students on project. Provided information and guidance on food regulations and food safety issues associated with nutmeat products.
Actual or Anticipated Impacts: innovative food prducts released into market.
Program Products: •NAMA competition project •Local processor is evaluating the feasibility of utilizing the oil process technology in their operation. •Shawna Mc Lain thesis: “Understanding Consumers Preferences for Cooking Oil Products Using Means End Chain Analysis and Discrete Choice Experiences.”
Agent/Specialist Interaction: none
(January 2011 - December 2011).

New and improved food products: Laboratory services,
Objective: Provide the food industry with laboratory service on a timely basis.
Why is this program important? ensure food safety market viability of commercially processed foods by providing basic laboratory services such as microbial counts, acidity, water activity and shelf-life study. This service is not provided in all states.
Annual Accomplishments: Food Safety Laboratory analysis of 116 products annually from NM, TX, AZ and from out of country
Actual or Anticipated Impacts: 116 products analyzed in the laboratory.
Program Products: Laboratory report of microbial counts, acidity and water activity for each product submitted.
Agent/Specialist Interaction: Agents refer clients to EFT services
(January 2011 - December 2011).

New and improved food products: Nutritional panel services,
Objective: Provide the food industry with nutritional panel service on a timely basis.
Why is this program important? Ensure food safety market viability of commercially processed foods by providing nutritional panel for food labels. This service is not provided in all states.
Annual Accomplishments: Provided nutritional panel for food labels for 42 food processors annually from NM, TX, AZ and other parts of the U.S.
Actual or Anticipated Impacts: 42 products with nutrition panel Processors able to market food products in larger retail markets.
Program Products: Nutrition panel graphic for each product submitted
Agent/Specialist Interaction: Agents refer clients to EFT services
(January 2011 - December 2011).

New and improved food products: Process reviews,
Objective: Provide the food industry with process review service on a timely basis.
Why is this program important? Ensure food safety market viability of commercially processed foods by reviewing processing steps, ingredients and thermal process of acidified and refrigerated foods. Without review US FDA will not allow these products to be sold. This service is not provided in all states.
Annual Accomplishments: Reviewed 116 products annually from NM, TX, AZ and from out of country.
Actual or Anticipated Impacts: 116 products reviewed. Processors able to sell legal food products.
Program Products: Food processors receive process review letter along with result from laboratory.
Agent/Specialist Interaction: Agents refer clients to EFT services
(January 2011 - December 2011).


New and improved food products: Alfredo Longoria beer salt,
Objective: Assist Mr. Longoria with research and development of a marketable food product.
Why is this program important? Mr. Longoria has developed several products that have been successful in the marketplace.
Annual Accomplishments: This was a student project to develop product according to client specifications.
Program Products: After several meetings with client a formula was developed.
Agent/Specialist Interaction: Agents refer clients to EFT services.
(January 2011 - August 2011).

New and improved food products: extruder project, Objective: Single screw extruder acquired from another department was put into operation.
Why is this program important? Extruder can be used for research and development for new food products utilizing ingredients (pecans, chile, edible cottonseed meal) grown in New Mexico that are usually shipped out of state for further processing.
Annual Accomplishments: Hired mechanical engineering student to clean up extruder, design missing parts and get equipment operational.
Program Products: Operational extruder Extruder manual
Agent/Specialist Interaction: Agents refer clients to EFT services.
(January 2011 - August 2011).
(Progress towards the long-term objectives.)
Permalink - Posted January 23, 2012, 2:51 pm
Grant County Home Economist conducted a two day session for the WILL (Western Institute of Lifelong Learning) group in Oct 2011. Nine people attended, 5 men and 4 women. They were introduced to the basics of food preservation and
experienced hands on with pressure canned green beans, frozen apples, dried apples and water bathed apple slices. This introductory course was advertised to this group as a beginner class.

Other Food Preservation Activities in Grant County 2011: Presentations to the Town and Country Garden Club 26 attending whereby the proper methods of water bath and pressure canning were discussed as well as freezing and dehydration.

Presentation given to the local LDS church Relief Society was also given as above to 15 participants.

Home Economist also visited all county Senior Centers and presented the 4 Ways to fight Bac to all food handlers and meals on wheels drivers. This was four different presentations to four different sites with 14 people attending from the four sites. Also calibrated thermometers and discussed the new meat temperture recommendations for minimum internal temperatures as well as the new MYPlate.

Home Economist also collaborated with the Volunteer Center for a Series titled the ABC's of bringing value added products to market. This was presented in three separate sessions, one on business plans from the local Small Business Development Center and one by Dr. Flores on the rules and regs for product development and Home Economist did one on safe food handling. The Mimbres Valley was very receptive and 4 - 5 attended these three sessions.

Home Economist also was a presenter to 4 different groups for the annual Kids Kows and More program and Food Safety was the topic to more than 300 students at Stout Elementary School.
(Progress towards the short-term objectives.)
Permalink - Posted November 14, 2011, 4:35 pm
(From New and Improved Food Products (Grant County))
Judy O'Loughlin has signed on to support New and Improved Food Products within Grant County.
(Administrative message.)
Permalink - Posted November 14, 2011, 4:21 pm
(From New and Improved Food Products (Grant County))
80% of NM food processors will use NMSU for some part of their food product development including chemical and microbial laboratory analyses and technical support to develop a food product.

(Progress towards the long-term objectives.)
Permalink - Posted November 28, 2007, 11:10 pm
40% of NM food processors have used NMSU for some part of their food product development including chemical and microbial laboratory analyses and technical support to develop a food product.

(Progress towards the medium-term objectives.)
Permalink - Posted November 28, 2007, 11:10 pm
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