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
We assist companies in developing and implementing the following food safety management systems. Worldwide, countries are becoming more stringent in…
The Technology Incubator consists of partitioned bays that houses food processing equipment for demonstration of different process lines. Each process…
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.
Scenario: SMEs in the food and beverage industry are faced with several challenges as it relates to developing their product and maintaining a safe and reliable supply to satisfy their customers’ demands. Client is producing in small batches in their home kitchen but now has an increased customer requests the demand exceeds their current capability. The client may also be entering into the local market. The local market requires use of a facility approved by the Public Health.
Response: CARIRI houses production facilities with food processing equipment for a wide range of products. The UWI Campus Pilot Plant Processing Area has a valid Certificate of Inspection of Manufacturing Premises.
Products include but is not limited to:
To access the facility, the client must:
Clients are responsible for supplying all raw materials, including packaging, and labour. CARIRI can assist in ensuring formulation is followed, process and product food safety protocols are observed and operating equipment.