For over 50 years, CARIRI has been working with players throughout the food chain, assisting them in improving their practices so that they provide safer foods to consumers. The Unit works with other agencies locally, regionally and internationally in a collaborative effort to improve the food industry and align the Caribbean region to the competitive international arena.
Premier regional food safety authority
Scenario: SMEs in the food and beverage industry are faced with several challenges as it relates to developing their product…
We assist companies in developing and implementing the following food safety management systems. Worldwide, countries are becoming more stringent in…
To develop a region sensitized to food safety and improve the implementation of good food safety practices, thereby improving our quality of life, food security and competitiveness.
The Food Technology Department at CARIRI can assist you with almost any type of issue, from solving food safety problems to developing formulations to guiding you with commercialising your product and meeting local and export requirements.
Scenario: I have an idea for a product but no formulation
Response:
We have successfully developed Alcoholic and Non-alcoholic Beverages, Condiments, Confectionery, Drink mixes, Yogurt, Popsicles, Sorbets, Cereals, Dry Mixes, Soy Products, Snacks and a range of other products.
Scenario 1: Product quality varies in each production which may result in customer complaints, spoilage or loss.
Scenario 2: Client is ready to scale up production but does not have a documented formulation or process. Optimisation needed or inclusion of automation.
Response:
Standardisation involves the documentation and conversion of the client’s existing formulation and process to a format that can be scaled to increase production capacity. Volumetric measurements (cups, teaspoons) are converted to weight measurements (kg), raw material specifications are documented, processing parameters are documented (time, temperature, etc.), food safe steps are recommended and/or final product specifications are developed.
There is no change to the client’s formulation in this service.
Improvement involves modifications of an existing product. This may include the addition (e.g. use of preservative) or change in type or quantity of a raw material (eg. use of citric acid instead of lime juice) and processing methodology (e.g., introduction of a heat treatment step) to improve or enhance product characteristics.
