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New and Improved Food Products

Plan Goal

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.

Situation Statement

Food processing in the United States is a $500 billion industry (National Food Processors Association, 2005). Consumer demand for safe, healthy and convenient food products drives the product development market in this industry (CSREES, 2005) and fuels industry growth. As a result, food manufacturers need to be certain they remain in compliance with government standards. New Mexico’s food processing industry contributes about $1.1 billion to the economy annually. New Mexico is underperforming when compared to other states. Most New Mexico raw products (chile, pecans, onions, milk products and beef) are sent out of state for further processing. Therefore, there is increased potential to produce value-added products.
According to the New Mexico Economic Development Partnership, currently there are 5,700 people working in
New Mexico’s food processing industry.

New Mexico State University Food Product Development Laboratory is a state-of-the-art facility with commercial equipment available to develop food products from family recipes or fine tune commercial formulations before a full-scale production. Along with food processing the facility has a separate area to test food products for sensorial qualities such as texture, flavor and appearance. Other equipment available is instrumental texture analysis and color measurement.

Target Audience and Actions

The target audience is the food industry in the Southwest border region involved in value-added agriculture and food processing.

Activities:
• The Laboratory is a state-of-the-art integrated program consisting of a pilot food processing facility, scientific labs, and technical staff in food science and technology. Laboratory personnel apply scientific methods to evaluate and solve food industry problems. Services include microbial, chemical, sensory and physical analysis of food products; and consultation, recipe testing, food safety plans and evaluation of products, packaging, labels and processes.
• Provide the food industry with the following services: Nutritional Information English panel or in English and Spanish, Combined Nutrition and Process Review, Final Label Review, Basic Microbiological Analysis Aerobic Plate Count, E.coli/Coliform, Yeast and Mold, Lactic Acid Bacteria, Shelf Life, Water Activity and Acidity, HACCP Plan Development Review or Verification, Food Product Development Laboratory facility use, and Sensory Laboratory.
• Process Authority for Acidified Foods-Process review of acidified and refrigerated products required for product registration with Food and Drug Administration.

Short-Term Objectives

20% 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.

Medium-Term Objectives

40% 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.

Long-Term Objectives

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 and food business.

Evaluation Plan

Assess services provided to the food industry via phone or email survey, increase use and services by 10% annually using a 2003 survey as a baseline.