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Summary of CAAP 0256 Project presented by Jane Dummer, RD

Summary of CAAP 0256 Project presented by Jane Dummer, RD. TFO Board Meeting August 15, 2013. Presentation Outline. CAAP 0256 project Overview Activities Outcomes Questions Wrap up. CAAP 0256 Overview.

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Summary of CAAP 0256 Project presented by Jane Dummer, RD

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  1. Summary of CAAP 0256 Projectpresented by Jane Dummer, RD TFO Board Meeting August 15, 2013

  2. Presentation Outline • CAAP 0256 project • Overview • Activities • Outcomes • Questions • Wrap up

  3. CAAP 0256 Overview Investment in this project has been provided by Agriculture and Agri-Food Canada through the Canadian Agricultural Adaptation Program (CAAP). In Ontario, this program is delivered by the Agricultural Adaptation Council. Project timeline: April 2012 to August 2013

  4. CAAP 0256 Overview There wereseven activities (market study, trends analysis, product development, taste panels, sustainable packaging, the pilot phase and final report/meeting). One of the primary reasons this project was initiated was in response to the need for healthy protein choices for the students due to the Ontario school nutrition guidelines PPM 150. • There was a need identified for a healthy sausage with a non pork casing.

  5. CAAP 0256 Activities Activity One – Market Study (August 2012) To identify the current healthy protein options available in Ontario foodservice market. Activity Two – Trends Analysis (September 2012) To understand the best format including size, flavour and sustainable packaging.

  6. CAAP 0256 Activities Activity Three – Product Development (Sept to Nov 2012) Create three flavours of dinner style sausages. Activity Four – Sensory Evaluations (Oct 2012) Conduct taste panels to determine preference of the three flavoured sausages.

  7. CAAP 0256 Outcomes Activities One to Four Outcomes • Three prototypes Authentic Smoked, Mild Italian and Maple Brown Sugar (90 grams cooked) • ≤ 5 grams of fat • ≤ 420 mg of sodium • ≥ 18 grams of protein

  8. CAAP 0256 Activities Activity Five – Sustainable Packaging Literature Review and Recommendations (Oct to Dec 2012) Offer the best and economic packaging options considering selected environmental indicators. Activity Six – Pilot Phase (February to May 2013) Lunch Lady is the project partner and pilot site to assess uptake of the sausages in a school environment through Event Days.

  9. CAAP 0256 Outcomes • Activity Five - Sustainable Packaging Outcomes Five different packaging options were examined against four environmental performance indicators (fossil fuel consumption, water consumption, greenhouse gas emission and recyclability). A comprehensive checklist provides the processors a method to choose the most sustainable packaging based on their goals and operation.

  10. CAAP 0256 Outcomes Activity Six – School Lunch Events Days and Focus Groups (February to May 2013) • Big Smokie” • cart-style turkey sausage • side mustard and ketchup • cookie • 100% juice

  11. Final Outcomes • Implementation of the Italian Sausage on the Lunch Lady’s Fall menu. • Listing at Sysco. • Greater exposure of new and innovative turkey options in both retail and foodservice.

  12. CAAP 0256 Final Step Activity Seven - Final Project Report and Dissemination (August 2013). Meeting at TFO office, hardcopies of the final report will be available. All activity reports are available and are posted on TFO’s website.

  13. Questions

  14. Wrap up • The CAAP projects have been instrumental in expediting the development of healthy, convenient turkey products to offer more options to consumers (in both retail and foodservice) and continues to have a direct economic benefit to the industry. • Continue moving beyond the festive roast turkey and opening up options for traditional meal components.

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