R E P O R T T O I N D U S T R Y

We continue to focus on our ability to meet the

needs of those in which we provide valuable

services. Since 1995, CIFT has provided innovations

and solutions in the food processing, agribusiness

and agriculture sectors. Like all industries, ours

faced some challenges, but we were fortunate to

achieve many successes thanks to our outstanding

members, partners, board, staff and countless

other stakeholders.

to the CIFT annual report, which outlines our

achievements over the last year.

WELCOME

David Beck President and CEO CIFT

R E P O R T T O I N D U S T R Y

A N O H I O M E P A F F I L I A T E

Here is a Brief Recap of Some of Our Highlights from a Very Strong Year:u In partnership with JobsOhio, Ohio Agribusiness Association, Ohio Development Services Agency,

and Ohio Manufacturing Extension Partnership, high-level food-related business representatives

met at Nationwide Hotel and Conference Center in central Ohio for the Ohio Food Industry Summit.

This premier event gave companies the opportunity to discover new techniques, learn of innovative

trends, identify valuable resources, and featured numerous industry specialists from Datamonitor

Consumer, Packaged Facts and MarketResearch.com, Avure, Ganeden Biotech, Henny Penny, Dayton

Systems Group, Hylant, Stericycle, and AmWINS Group.

u CIFT and the Toledo regional office of Senator Rob Portman jointly sponsored a roundtable for

northwest Ohio food processors to discuss issues which face their respective companies. The

Senator listened to concerns and issues in areas including regulatory matters, workforce issues,

exports, and energy and environmental costs.

u CIFT continued an annual food product development contest, but this time held the contest across

the entire state, and was assisted by the Ohio Farm Bureau Federation (OFBF). Two winners were

announced: Cheryl Holsapfel of Garrettsville, Ohio, for her Hot Mama’s Pepper Jam, and Victoria

Miller of Convoy, Ohio, for her Raspberry Habanero Jam. These winners then take the step toward

actual product development at our Northwest Ohio Cooperative Kitchen (NOCK). The NOCK is a

nonprofit commercial facility that educates and advises new and growing businesses, and provides

access to a commercially-licensed kitchen.

u During the monthly Northwest Ohio Ag-Business Breakfast Forums, CIFT was honored to host

experts from Advanced Biological Marketing, Toledo-Lucas County Port Authority, Ohio Grape

Industries Committee, Glory Foods, Ohio/Indiana Unmanned Aircraft Systems Center, Farm and

Dairy Newspaper, Bissell Maple Farm, Ballreich’s Potato Chips, Hertzfeld Poultry Farms, along with

State Senator Randy Gardner. The Northwest Ohio Ag-Business Breakfast Forum is an educational

networking opportunity to provide information on current issues, trends and programs available

to the agricultural community and those who support its advancement.

Throughout this report we share information of our progress. Please contact us if you have any

questions or comments.

Sincerely,

David Beck President and CEO

CIFT

to the CIFT annual report, which outlines our

achievements over the last year.

WELCOME

I N T R O D U C T I O N | 3

RELEVANCE Programs and delivery mechanisms

will be selected and developed on the basis of their

relevance to the industry.

VALUE Areas of focus and specific models for

delivering service will be selected so as to maximize value

to the industry.

AGILITY In recognition of the fact that changes

occur rapidly in our target industries, CIFT will always strive

to maintain the ability to recognize and adapt to change.

MEASURABILITY Will undertake only those

initiatives for which a clear cut method for measuring

results and impacts can be developed.

EFFICIENCY Constantly strive to create programs,

delivery models, outreach efforts, and projects that make the

most efficient use of the financial resources that are provided

by its customers, clients, and other benefactors.

CIFT follows five operating

values when we develop

and deliver innovations.

4

VALUES

CIFT manages numerous programs and initiatives from

food safety to alternative growing systems; energy and

environmental best practices and minimal processing

techniques. This report highlights a few of the efforts

and achievements of the past year that have impacted

segments of the industry and enhanced the productivity

and profitability of operations, regardless of size.

O V E R V I E W | 5

EXECUTIVE SUMMARY/OVERVIEWCIFT is a facilitator and provider of technical innovations and solutions for the food processing,

agribusiness and agricultural sectors of the economy in our region, our state, and beyond.

Our goal is simple: we want to enhance the economic performance of the food processing

and agricultural sectors, and create new jobs within the industry. Through demonstrations of

technologies, to the evaluation of novel business approaches, companies are able to improve

their competitive position through CIFT’s expertise.

Since 1995, CIFT’s staff has worked with hundreds of food processors, industry equipment

manufacturers and suppliers, university researchers, and governmental agencies to improve

the competitive position within agribusiness. As a result, many new technologies have

emerged, industry best practices have been established, and novel business approaches

have been discovered. Through an industry-driven methodology, businesses have benefited

throughout Ohio and beyond.

$3.5

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CIFT FINANCIAL REPORT

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One of CIFT’s key program

components is the Technology

Program, where member

companies and organizations are

paired to perform feasibility or

demonstration projects that explore

the applicability of emerging

technologies for their operations.

1SECTION TECHNOLOGY PROGRAM

6

T E C H N O L O G Y P R O G R A M | 7

TECHNOLOGY PROGRAMCIFT ASSISTS L AK EVIEW FARMS WITH NEW FACILIT Y

was that Lakeview was able to make an investment

of $12 million in plant and equipment and create 120

new production jobs at the Delphos facility.

“The expertise that CIFT was able to deploy was

critical to the completion of the movement of

operations from Bristol (Wisconsin) to Delphos,”

stated Phil Baldauf, vice president of manufacturing,

Lakeview Farms. “They were able to provide designs

and installation guidance that enabled us to produce

product at maximum efficiency.”

Largely serving the refrigerated departments of

supermarkets, along with food service, convenience

stores and warehouse clubs, their family of brands

includes Lakeview Farms, Real Desserts, Winky,

Luisa’s, Margarita’s, Angelica’s, and Senor Rico.

They employed CIFT to provide engineering and

layout support for equipment relocated from

Wisconsin into the new Delphos facility, supporting

a significant investment in Ohio and creating more

than 100 new Ohio food processing jobs.

The assistance provided by CIFT enabled Lakeview

to complete the movement and installation of their

gelatin snack operation into the new plant

in a timely and efficient manner.

CIFT completed projects to

layout the blending

operations,

chilling systems,

as well as the

packaging lines for

various assortments of

gelatin and parfait dessert products.

This was done within an extremely challenging

schedule established to minimize downtime due to

moving large production equipment. The net result

Lakeview Farms, a regional producer of desserts, dips,

and sauces, closed a plant in Wisconsin and needed

assistance in moving operations into a new facility

in Delphos, Ohio, while maintaining production to

satisfy orders.

“We have committed to this technology, not only because food safety is our highest priority, but because we firmly believe that foods with fewer preservatives and clean labels is the right thing to provide to the consumers of today,” said Mark D. Sandridge, chief executive officer, Sandridge. “Consumers want to be able to read labels that contain simple ingredients. With HPP, we are able to deliver culinary products that the consumer can feel good about with recognized and trusted ingredients, while still maintaining the highest degree of food safety, taste and nutrition.”

CIFT is assisting Sandridge in identifying other food processors that could utilize the HPP facility for their products, thereby contributing to the economic performance of the system, and further enhancing Ohio as a center for advanced food processing technologies.

As a result of the HPP project and other initiatives, Sandridge has been able to increase their annual sales by more than 10 percent, and employment has increased by 110 full-time employees in the past five years.

As work continues to further refine the HPP system with CIFT’s assistance, both sales and employment continue to increase.

HIGH PRESSURE PROCESSING MAKES FOR BRIGHT FUTURE AT SANDRIDGE FOOD CORPORATIONSandridge Food Corporation is a major regional producer of deli-style potato and macaroni salads, premium “protein” salads such as chicken and seafood salads, and soups.

Then in September 2013, the facility investment paid off when they installed their second HPP system – a $5 million investment. HPP technology is capable of destroying pathogenic bacteria non-thermally, through the use of isostatically applied pressure, thus enhancing safety and extending shelf life while maintaining freshness of products.

“The installation of this technology was the most complex I have encountered in more than 30 years with Sandridge,” stated James Meadows, vice president, process improvement, Sandridge. “We had to build a completely new room to house what is in fact, a semitanker-sized piece of machinery. The unit weighed more than 30 tons, and we needed to coordinate with local traffic authorities, rent a 350 ton crane for the install, and build the room with a removable wall for future expansion. I’m really glad we did that, since it made it much less difficult when we installed the second unit in 2013.”

The use of these systems has allowed Sandridge to extend the area to which they can market their products, and had enabled them to grow their business significantly by adding large West Coast customers, which would not have been possible with their previous processing technologies.

These additions have established Sandridge as a technology leader in this arena.

Located in Medina, Ohio, the company was founded in 1965 by Vincent Sandridge and has grown to more than 400 employees, with annual sales exceeding $50 million. Under the leadership of Mr. Sandridge’s oldest son, Mark, sales have doubled since 2002.

CIFT has a long history of working with Sandridge, and has helped them develop custom washing and processing equipment that contributes to their commitment to food safety and purity. In 2010, Sandridge invested nearly $20 million into only the second production scale High Pressure Processing (HPP) system in the nation; this investment included the facility in which the system would be housed.

In anticipation of future need for more HPP equipment, Sandridge built a facility big enough to house three of these enormous systems.

8

Members were able to request topics of interest from CIFT

and receive a report that was tailored specifically to their

needs. Some examples of reports include recently published

information about supplements, gluten, clean labels, food

trends, private label foods, coffee flavors, cheese and whey,

snack foods, yogurt, and even a report about pet foods.

MARKET RESEARCH REPORTS PROVE VALUABLE TO OHIO COMPANIES

Through a strategic investment, CIFT has access to a

continuously updated collection of market research

information. With this service, CIFT provides its members

with information about new product trends, the latest in

packaging innovations, emerging processing technologies,

and competitive analysis of new and existing markets,

as information relates to their particular market. Such

information is critical for companies to maintain a

competitive edge in both new and established markets.

CIFT promoted the value of this service, which provides one

market research report annually to each member company,

as a compliment to inclusion within the consortium.

Additional reports are available for a nominal fee. Technology

literature reviews are also available.

A number of companies responded to the outreach with

strong interest, and as a result, CIFT provided five market

research reports in one month alone, with additional

reports continually in process.

T E C H N O L O G Y P R O G R A M | 9

CIFT TECHINC AL ASSISTANCE PROJEC TS

10

JTM Food Group and The Ohio State University

worked in effort to reduce the organic load in the

wastewater discharged from JTM’s facility. The work

focused in two main areas. The “upstream” evaluation

implemented membrane filtration in an effort to

reclaim water from the beef cooking operation

which was identified as a main source of wastewater

generation. The “downstream” work used membrane

filtration to reduce the organic load of the water

discharged to the municipal waste recovery facility.

Results from both areas of evaluation have proven

feasible in reducing the volume discharged from

JTM’s facility as well as reduce the total load in the

discharge stream.

A Sandridge Food Corporation and Tetra Tech

project evaluated wastewater pretreatment

techniques in food processing establishments.

Testing included onsite, bench-top dissolved air

floatation and wastewater samples. Based on the

treatability testing results, the wastewater can

be treated using a physical/chemical treatment.

A coagulation/flocculation system followed by

dissolved air flotation for solids removal is proposed

to treat the wastewater at Sandridge. Installation

of a new treatment system would result in lower

surcharges and safeguard the facility against permit

exceedance, both capital and operating costs for

the proposed system are high.

Avure Technologies and The Ohio State University have developed a project to evaluate

the effect of water activity on high pressure processing of food products. The purpose of

this project is to systematically investigate the microbial death kinetics of selected model

bacteria suspended in a meat puree. Results of this study will help introduce high pressure

pasteurization for intermediate moisture content category of food products.

T E C H N O L O G Y P R O G R A M | 11

A project was initiated with Brewster Cheese Co. and

The Ohio State University to determine the

microbiological populations (microbiota) of milk,

starter cultures and downgraded Swiss cheese samples

obtained from Brewster Dairy to better understand the

potential causes of cheese defects to develop targeted

controls. The project also aims to isolate or validate the

presence of targeted microbes with potential to be the

causative agents by conventional methods. Increasing

knowledge regarding Swiss cheese microbes can

reduce the economic loss that is seen due to defects

such as brown spots, blow holes, and splits-and-cracks.

This project was initiated because the contributors of

microbes to cheese quality remain unknown due to

limitation in detection technology.

Dedicated to providing food service equipment for

more than 50 years, Henny Penny and Leader

Engineering-Fabrication are working to improve

food service with the development of a next

generation fryer. The objective of this project is to

design a frying chamber which would be compatible

with a fully automated fryer for use in restaurants

or food service establishments to fry primarily

French fries and hash browns. Successful design

and implementation of the automated batch fryer

could boost the output of a restaurant kitchen in an

existing store footprint.

The Ohio Manufacturing Extension Partnership (MEP)

announced an exciting program to help benefit one of

Ohio’s largest manufacturing sectors – the design, engi-

neering and construction of food processing equipment.

Two of the MEP’s regional affiliates, CIFT in Toledo, Ohio,

and MAGNET in Cleveland, collaborated and jointly offered

their services to food and food equipment companies that

are seeking to improve productivity, increase profitability,

and expand business performance.

FOOD PROCESSING INDUSTRY G ETS HE LP WITH NEW PROG R AM

Together, the two programs can provide design and engineering assistance to a variety of food processing systems. The assistance includes all steps in the development process, including:

u Concept development

u Concept evaluation

u Prototyping

u Detailed engineering and design services

u Machine construction

“This is another great example of affiliates working

together to help manufacturers across Ohio,” James Ruble,

director, Ohio MEP, said. “This shows that we are truly one.”

With more than 20 years of experience servicing the food

and food equipment sectors, CIFT has the background,

knowledge, and network of experts that understand

the regulatory, safety, and sanitation requirements of the

food industry. Our experts have worked with equipment

manufacturers large and small in the development and

improvement of processing, packaging, material handling,

sterilizing, and many other types of equipment. They have

helped many in the state to modify equipment to:

u Increase throughput u Lower costs u Improve yields

u Improve product quality and safety

Similarly, the engineering and product development

group at MAGNET have extensive experience in the

design, automation, prototyping, development, testing,

and startup of manufacturing equipment in many

industries. By bringing these groups together, the Ohio

MEP will be able to offer comprehensive design and

development services to Ohio companies that service or

are in the food processing industry. It will enable them,

at competitive costs, to access world class design services

that are combined with decades of experience and

background in the food industry.

12

Complimenting the Technology Program,

the Income Enhancement Initiatives conduct

feasibility studies, coordinate demonstrations

of production practices, and evaluate

alternative energy applications.

2SECTION INCOME

ENHANCEMENTINITIATIVES

S E C T I O N T W O | 13

BRINGING FOUR-SEASON GROWING TO THE NEXT GENERATION

Growing fruits and vegetables in Ohio is common across the state, but what about during the

harsh winter months? Yes, it is possible, and potentially very profitable through some unique

techniques mastered by second-generation American organic farmer Clara Coleman.

Coleman presented season-extension techniques such as using mobile greenhouses,

low-tunnels, cold-frames and quickhoops, at an event sponsored by CIFT, Toledo Botanical

Garden, and supported by the Ohio Department of Agriculture Specialty Crop Block Grant.

Urban growers, specialty crop producers, community gardeners, farmers and food enthusiasts,

and so many more who attended learned how to produce more food year-round, discovered

methods that require little (or no) energy use, and how to gain a huge advantage for customers’

desire for locally raised quality fruits and vegetables. Updates on local activities were also shared.

Coleman is the four-season farm specialist

and video blog host for Rimol Greenhouses in

New Hampshire. She is on the Advisory Board

of Food Tank, and she consults with many

sustainable agriculture organizations including

Maine Farmland Trust, Johnny’s Selected Seeds,

and The Center for Discovery in New York. She

is the daughter of renowned farming pioneer

Eliot Coleman.

14

I N C O M E E N H A N C E M E N T I N I T I A T I V E S | 15

CIFT has worked with all elements of

the food and agriculture sectors in

Ohio. It has relationships with livestock

producers, food processors, retail

establishments, potential investors, and

other input suppliers to the industry.

The goal of a project with the Ohio

Soybean Council (OSC) was to leverage

CIFT’s relationships to promote the

concept of a small scale, specialty

slaughter facility among stakeholders

thereby forming the appropriate

structure for a slaughter facility which

would help to stabilize and restore the

animal agriculture markets for Ohio

soybean meal.

CIFT developed materials that

described how groups in other parts

of the country are utilizing cooperative

Hops production is increasing in Ohio. New and young

growers, as well as established farmers, are looking to hops

as they see the trend toward locally-produced craft brews.

The number of craft breweries and brew pubs in the state

is up significantly in the past 10 years, and that does not

PROMOTION OF OHIO LIVESTOCK PRODUCTION & PROCESSING

ownership structures for similar types

of enterprises. It also combined, on

a pro-forma basis, information on

the potential financial impact and

performance of this type of business.

The final report provided OSC with

information to develop and administer

a plan to promote the establishment

of livestock slaughter facilities in

Ohio, thereby supporting the growth

of animal agriculture in the state.

Through contact with its network of

stakeholders in the agriculture, food,

economic development, and financial

communities, CIFT was able to develop

materials that described and quantified

the size, level of investment required,

potential marketing and financial plan,

and other financial and operational

aspects of a cooperatively owned fresh

meat production facility that capitalizes

on consumer demand for local products

with a known geographical origin.

HOPS PROJECTinclude the increased number of home brewers and clubs

that purchase from home brew supply stores.

Hops are perennials, and can have a life span of 20 to 25 years.

By the third year of growth, hops can bring the full potential of

yield and quality. As part of a research project in conjunction

with The Ohio State University, CIFT created several rows of

hops at the Agricultural Incubator Foundation (Bowling Green,

Ohio) to determine the viability for growth in northwest

Ohio. Hops production, processing, and marketing will all be

assessed throughout the duration of the project.

LOC AL FOOD BUYE R SHOW IS NO SMALL POTATOES

After attending their first ever Local Food Buyer Show,

hosted by CIFT, Rue Farms owners Matt and Jeanne

Rue left with several new and promising prospects

for business. The Local Food Buyer Show showcases

food products from across the region to food buyers

and distributors.

Located in Springfield, Ohio, Rue Farms specializes in

a very unique snack food, called Rue Farms Rustic

Potato Chips. The chips are made from Russet

potatoes grown

exclusively in Ohio.

The Rue’s made a

commitment to quality

because of their

appreciation for high-

quality, farm fresh

products.

They became

interested in the chip industry because Matt has

been gluten intolerant since the 1980’s. As a result,

snack foods have always been an issue with the

wheat bi-products in the seasoning. He used to make

popcorn for a snack, until one of their daughters

bought them a counter top fryer for Christmas – and

his snack preference turned to potato chips. They

were involved in an online farmers market selling

baked goods and candies, and they decided to bring

their new chip creation to market – and the rest, as

they say, is history.

Their chips are sliced a bit thicker than an average

potato chip. What makes them even more distinct

is they are gently kettle cooked using non-GMO

oils and seasoned with a special blend of gluten-

free herbs and spices...with no fillers, additives or

preservatives.

Jeanne Rue noted that because of exhibiting at the

Local Food Buyer Show, their business opportunities

are “never-ending and snowballing at a fast rate.”

Since attending, Rue Farms has made connections

and been introduced to even more potential retailers

to carry their chips.

“We were thrilled

with the results

from the Local

Food Buyer

Show,” Jeanne

stated. “There

were tons of

buyers, all of

which helped

us grow our business from that day alone. We look

forward to future offerings by CIFT.”

Due to participation in this event, their chips were

quickly offered at Walt Churchill’s Market (Maumee/

Perrysburg), Season’s Eatings (Napoleon), and All

Things Food (Bryan) – and now, several stores have

been added since.

Rue Farms Rustic Potato Chips are available in four

flavors: sea salt, salt and pepper, dill herb, and pink

Himalayan salt. As their presence in stores continually

expands, their chips are always available online via

ruefarms.com.

16

Providing information on new technology, best

practices, advanced methods of processing and

innovation production applications, is a core

component of Consulting Services. CIFT has strived

to provide information and resources to various

industries, leading to enhanced business operations.

3SECTION

CONSULTING SERVICES

S E C T I O N T H R E E | 17

18

Congresswoman

Marcy Kaptur’s office

asked CIFT to facilitate

a meeting with

northwest Ohio-based

food processors to help

enhance the delivery

of prepared food items

within the region,

either as a meal or processed product. She invited Mo

Dari, owner, Oasis Restaurant, to participate as well.

Oasis Restaurant delivers meals within a wide territory,

and Dari offered his insight on how his service could

accommodate other businesses. Discussion included

the assistance needed by companies, types of venues

that a delivery service could accommodate, and ways

the regional food system could be enhanced. The

meeting provided valuable insight for all parties

involved, and resulted in the establishment of

partnerships among companies.

ROUNDTABLE FOR NORTHWEST OHIO FOOD PROCESSORS

CONG RESSWOMAN K AP TUR C ALLS ME ETING WITH FOOD PROCESSORS

SENATOR GARDNER VISITS CIFT STAKEHOLDERS

CIFT and the Toledo regional office

of Senator Rob Portman jointly

sponsored an invitation-only

roundtable for food processors to

discuss issues with which they are

currently confronted. The event,

held at Hirzel Canning Company,

included industry leaders to explain

deeper the problems they face that

affect the viability and health of

the industry, with particular

emphasis on the small and

medium sized companies

that are family owned. The

unique issues that face these

companies, which are the

backbone of the industry,

frequently receive less

attention than they deserve. The

Senator listened to concerns and

issues in areas including regulatory

matters, workforce issues, exports,

and energy and environmental costs.

State Senator Randy

Gardner provided

a status report on

legislative efforts to

support agriculture in

the fight to improve

Lake Erie and other

water sources in

Ohio at a Northwest

Ohio Ag-Business

Breakfast Forum. He also provided updates on new

proposals, most notably a prospective state bond issue

to fund efforts to reduce municipal waste disposal, fix

septic systems and end open-lake dumping of dredged

materials in Lake Erie.

Sen. Gardner has served Wood County and northwest

Ohio in the Ohio House and Senate since 1985. Today,

he serves on the Senate Finance Committee and the

Senate Agriculture and Natural Resources Committee,

where he worked with agriculture and natural resources

advocates to sponsor and pass the Clean Lake Erie Act.

While great strides have been made especially in recent years

to reduce food waste (including the use of food waste within

animal feeds, fertilizers, and biofuels), manufacturers still

concede much more can be done to reduce waste across the

entire food supply chain. CIFT hosted a webinar to discuss

current waste management trends in the food industry.

The latest innovations in waste management was discussed,

including anaerobic digestion systems, post-harvest waste

options, best practices within food management systems

that have experienced significant waste reduction, and the

challenges in disposing waste due to biological stability,

pathogenic nature, high water content, and enzymatic activity.

Experts from Quasar Energy Group, JWC Environmental, and

the Ohio Environmental Protection Agency served as presenters.

A resource catalog is available for the northwest

region of the Ohio MEP to help strengthen the

industry by providing potential partners for

solutions that accelerate effective and powerful

innovations, training, and resources that drives

economic growth and creates jobs.

Visit ciftinnovation.org to access a copy.

C O N S U L T I N G S E R V I C E S | 19

WASTE MANAG EME NT TRE NDS IN THE FOOD INDUSTRY

OHIO MEP RESOURCE CATALOG

FOOD INDUSTRY INTE RNSHIP PROG R AM

Six northwest Ohio food processing companies benefited from

a program created by CIFT and Northwest Ohio Chapter of the

Institute of Food Technologists (IFT). The program supported

internship engagements for students considering a career in

Ohio’s largest industry, food processing and agriculture.

2 0

Like many other industries, food processing is challenged

by its ability to locate and retain highly qualified and skilled

professional workers. This program, by exposing students to

careers in operations, engineering, quality, and research in food

processing plants, will make them aware of the challenges,

benefits, and rewards of the industry, and will demonstrate its

advantages as the place for a career.

A committee comprised of industry leaders from Northwest Ohio

Chapter IFT assessed each application and selected the awardees.

“We are excited that we, through IFT and CIFT, are able to show

young professionals what rewarding and fulfilling careers there

are in the food industry in Ohio,” said Patrick Hurley, director,

technical services, Spangler Candy Company.

Students from career centers, two year or four year institutions,

could qualify for support.

CIFT established the program, and invited northwest Ohio

companies to submit an application. Eight internships at

the following companies were selected by leaders of the

Northwest Ohio Chapter IFT for financial support:

u Campbell Soup Company (Napoleon, Ohio)

u Cooper Farms (St. Henry, Ohio)

u Hirzel Canning Company and Farms (Toledo, Ohio)

u The Mennel Milling Company (Fostoria, Ohio)

u Pepperidge Farm (Willard, Ohio)

u Pro-Pet (St. Marys, Ohio)

C O N S U L T I N G S E R V I C E S | 2 1

ME DIA AT TE NTION

Throughout the year, CIFT is fortunate to receive

notoriety across various media platforms: print

media, radio, television, social media, etc. Such

stories generally include very positive information

on events, projects and staff. The Toledo Blade,

Akron-Beacon Journal, Columbus Dispatch,

Cleveland Plain Dealer, Lima News, Cincinnati

Enquirer, Farm and Dairy, Ohio’s Country Journal,

Our Ohio magazine and countless other media

outlets across Ohio and beyond are just a few to

spread the word. CIFT’s appreciates support from

media, and in turn we are thrilled to share such news

across our social media platforms.

CIFT has an experienced, certified Hazard Analysis Critical Control

Point (HACCP) staff member to train your food manufacturing

company. Dr. Shari Plimpton, vice president and director of food

industry programs, has been assisting companies with HACCP

training for more than 30 years, but recently certification was

established to help distinguish experienced HACCP educators from

those who are not.

Dr. Plimpton achieved her accreditation from Texas A&M University.

This allows her to issue meaningful certifications to those who attend

such a course. Understanding and applying HACCP principles can be

very challenging, which means CIFT’s in-house HACCP training can

truly benefit a company. Courses that are offered are a cost effective

means of providing food safety training due to the customizations of

the courses that can fit the needs and requirements of a company.

PLIMP TON GAINS HACCP CE RTIFIC ATION

2 2

Ohio is a state with a history of manufacturing that continues

today. From automotive to advance materials, the scene in

Ohio manufacturing is more diverse than past years. The Ohio

Manufacturing Extension Partnership (Ohio MEP) works

to maintain the industry by providing their service

and assistance to companies committed to the

growth of Ohio manufactures.

The Ohio MEP in northwest Ohio is a regional

initiative that provides assistance and training to help

manufacturers grow, improve their manufacturing and

business strategies and processes, adopt advanced technologies,

increase productivity, reduce costs and improve competitiveness.

OHIO ME P HE LPS MANUFAC TURE RS FIND SOLUTIONS

The West Central Ohio Manufacturing Consortium (WCOMC) is a group of manufacturers dedicated to improving the manufacturing workforce in the West Central Ohio region. The group has worked closely with many local educational institutions to develop a Manufacturing Pathways Certification Program that prepares workers for the high-tech positions required in today’s modern manufacturing workplace. The program prepares participants to be highly productive workers, utilizing their skills to produce quality products for the consortium members’ customers.

WCOMC holds quarterly steering committee and semiannual full board meetings where members address manufacturers’ workforce training needs.

Membership to the WCOMC has benefits, including access to various training programs and equipment at Rhodes State College. Members also qualify for discounts to various training programs from Rhodes State.

Contact 419.995.8353 or visit wcomfg.com to learn more.

The Advanced Manufacturing Consortium (AMC) at Northwest

State Community College advances Ohio manufacturing by

connecting small to mid-size manufacturers in northwest

Ohio to public-private resources in the state of Ohio, and the

Manufacturing Extension Partnership (MEP) network. The

mission of the AMC is to assist manufacturers in creating and

retaining jobs, increasing profits, and saving time and money by

providing innovative solutions and forming connections to key

stakeholders and resources in the manufacturing ecosystem.

To connect AMC at Northwest State Community College,

visit ConnectWithAMC.com or call 419.267.1332.

Local Manufacturing Consortiums for Expanded Networking and Benchmarking Opportunities Include:

Ohio MEP’s objectives to balance market penetration and the creation of economic impact by:

u Providing strategies for top line growth

u Providing energy and environmental management services to address needs of manufacturers with high energy costs and impact industry sustainability goals

u Delivering Lean manufacturing solutions designed to save time and money while increasing customer satisfaction

u Deliver workforce training support to supply the labor to carry the industry into the future

CIFT, in collaboration with the Agricultural Incubator

Foundation (AIF), manages the Northwest

Ohio Cooperative Kitchen, also known as the

NOCK. This facility encourages and assists with

the development of startup food businesses.

Entrepreneurs are provided technical, business and

professional expertise necessary to take a concept

and make it a reality.

4SECTION

SMALL BUSINESS PROGRAM

S E C T I O N F O U R | 2 3

24

CIFT and the Ohio Farm Bureau Federation (OFBF)

sponsored the Ohio Signature Food Contest which

showcases many new products ready to take that

next step – actual product development.

CIFT vice president and director of agricultural programs,

Rebecca Singer, and Pat Petzel, vice president, communi-

cations; Ohio Farm Bureau, announced the two winners

selected in recognition of their product concepts:

u Hot Mama’s Pepper Jam by Cheryl Holsapfel (Garrettsville,

Ohio) – A delicious, hot pepper jam made with Ohio-grown

jalapenos and green peppers. With a blend of sweet and

heat, it can be used as a marinade, salad dressing, and even

added to a dish for a little added spice.

u Raspberry Habanero Jam by Victoria Miller (Convoy, Ohio) –

This savory jam is an amazing blend of fresh raspberries, pure

cane sugar, and blended habaneros. Cooked slow, and on

low heat to ensure the perfect consistency, it pairs well with

cheddar cheese, cream cheese and crackers.

OHIO SIG NATURE FOOD CONTEST

Media exposure across the state was strong for the

contest. Rebecca Singer, vice president, director of

agricultural programs, CIFT, far left, was interviewed on

Town Hall Ohio -- a weekly radio public affairs discussion

forum which features high-profile guests covering a wide

range of topics and issues of importance to Ohioans.

Town Hall Ohio is produced by Ohio Farm Bureau

Federation; it airs on several radio stations across Ohio.

Following a review of written applications and

presentations by food entrepreneurs and chefs to a

panel of judges, the highest scoring concepts were

selected based on the viability of the product,

commercialization potential, business strategy, and

overall appeal to the marketplace.

As a result of the award, technical assistance from

CIFT will be provided to the startup businesses

ranging from business planning, product/process

development, shelf stability testing, labeling

review, regulatory assistance, and batch product

preparations for sampling. Later, production will

take place at the NOCK in Bowling Green, Ohio.

The NOCK is a commercially-licensed kitchen that

educate and provide technical assistance to new

and growing food businesses.

S M A L L B U S I N E S S P R O G R A M | 2 5

Prior to embarking on his food product

journey, Tim Campbell, owner, The

Mustard Man, constantly heard from

family members and friends, “You should

do something with this!” His old family

recipe was enjoyed at countless holidays

and other celebrations. Today, his family-

owned company based in Canton, Ohio,

boasts three delicious flavors.

Originally Campbell reached out to The

Ohio State University for help who sent

him to CIFT where he eventually started

When Dennis Dickey decided to bring his Nevada-born salsa

to northwest Ohio, he knew his cross-country move would be

competing for territory that has a slightly different desire for

fresh flavors. But he also knew he was bringing a very special

and unique recipe. After years of strong demand and increased

popularity, he was continually encouraged to sell his salsa by

patrons of his restaurant in Las Vegas. He reached out to CIFT

to establish a business plan, develop startup costs and plan

an overall direction for the company.

SUCCESS IS SPRE ADING FOR THE MUSTARD MAN

FRESH SALSA AIMS FOR THE NATIONAL STAG E

“Without their help, we would not have succeeded in our

effort,” Dickey said.

Due to a connection to another CIFT member, Jones-Hamilton

Co., Willy’s Salsa was able to extend their product’s shelf life

which is largely the reason for his increased sales potential. Shelf

life extension is a huge asset when handling fresh products.

After years of consistent growth of the company, Dickey moved

his operation to a larger facility on the grounds at Toledo

Express Airport in Swanton, Ohio. The move comes at a critical

time for his production as he’s currently in more than 800

grocery stores in 14 states, and hopes to expand his operation

nationwide. At this new facility, Dickey has more than 6,000

square feet of refrigerated space, along with new, custom-made

machinery which has made production faster, better, and in

the long run save on production cost. For more information

visit willyssalsa.com.

“The knowledge and professionalism of CIFT in helping me grow my business has been priceless. My whole business success is directly related to CIFT. It has been invaluable.”

Tim Campbell Owner The Mustard Man

processing his unique mustard flavors

at the NOCK in Bowling Green. After his

tireless efforts he added three employees

who assist in processing mustard every

two weeks. The Mustard Man has a

distributor that stocks products across

20 stores in Ohio and Illinois, and

Campbell’s passion for mustard later

turned into a full-time effort.

The NOCK, which serves as a nonprofit

commercial facility that educates and

advises new and growing businesses,

provided The Mustard Man with access

to its kitchen for processing as well as

offering technical assistance and help

with inspections and seminars. Focus

groups provided by CIFT also assisted

Campbell in setting prices for his product.

Finally, additional help came from The

Andersons, an agribusiness company

with four large Ohio stores who helps

provide opportunities to companies

that produce products at the NOCK.

The Mustard Man has saved more

than $50,000 in investments, and has

recorded a profit with CIFT’s assistance.

The relationship has provided immense

cost savings in labor, materials, energy,

and overhead. For more information

visit themustardman.net.

2 6

NOCK CLIENTS

Born out of northwest Ohio’s rich tradition in fruit/

vegetable production and food processing, the NOCK

is a nonprofit commercial kitchen facility designed to

assist entrepreneurial efforts and expand food-related

businesses. The kitchen facility assists new and growing

businesses by providing access to a commercially-

licensed kitchen and networking opportunities. Since

2001, the NOCK has helped hundreds of businesses.

Today, more than 35 businesses utilize the services

at the NOCK.

CIFT coordinated holiday gift boxes featuring a delicious variety of food products from local businesses. Many unique, signature items were available, and all products were nonperishable and made at the NOCK. This pilot effort was designed to further promote locally-made food items.

G IFT BOXES OFFE RE D

A state-of-the-art dehydrator was added at the

NOCK to help growers extend their produce season.

Dehydration provides several advantages, including for

B-grade produce. Growers have been able to learn new

methods for this technique, including packaging, and

marketing past the typical “fresh” seasons. Green beans,

apples, strawberries and other fruits and vegetables

have already been dehydrated by growers. This is a

project supported by the Ohio Department

of Agriculture’s Specialty Crop Block Grant.

DEHYDRATION METHODS UNDERWAY AT THE NOCK

Because innovations and solutions are a

key part of CIFT’s mission, several events

are held throughout the year to engage

and educate our stakeholders in new

technologies, industry best practices and

novel business approaches.

5SECTION

INDUSTRY EVENTS

S E C T I O N F I V E | 2 7

The food industry ships more than $24 billion worth

of products every year. Ohio consistently ranks among

the highest output in the nation in dairy, fruits and

vegetables, bakery, snacks, soft drinks, coffees, sauces,

syrups and countless other food products. Yes, Ohio is

one of the nation’s leaders in food/beverage processing

and agribusiness.

In partnership with JobsOhio, Ohio Agribusiness

Association, Ohio Development Services Agency, and

Ohio Manufacturing Extension Partnership, CIFT hosted

representatives from food-related businesses for the Ohio

Food Industry Summit – a full day where companies can

discover new techniques, learn of innovative trends, and

identify valuable resources that will strengthen one of

Ohio’s already strong and vital industries.

2 8

FOOD INDUSTRY CONVE NES FOR PREMIE RE SUMMIT

The event featured numerous industry specialists:

u Tom Vierhile, innovation insights director,

Datamonitor Consumer

uDavid Sprinkle, research director,

Packaged Facts and MarketResearch.com Publishing

uC. Patrick Dunne, Ph.D., principal, Dunne Solutions

uPatrick Ditchfield, vice president, Avure

uDavid Keller, Ph.D., vice president of scientific operations,

Ganeden Biotech

uBill Casey, director of product development, Henny Penny

Several other presenters took part, including food

manufacturers, academic partners, service providers,

technicians, economic development leaders, industry-

related organizations, political representatives, and

agricultural producers.

I N D U S T R Y E V E N T S | 2 9

CIFT hosted a series of webinars and workshops related to a key

facet of the food industry: supply chains.

Multiple supply chain focused webinars were offered through-

out the year, which then culminated to a comprehensive Supply

Chain Management Workshop.

Experts and industry service providers from Wendy’s, Hogan

Lovells, AdvancePierre Foods, The Ohio State University, NSF,

EMNS, AIB International, Benesch and Richter International

addressed specific areas as related to a comprehensive supply

chain program for food processors.

The series was designed for representatives focused on quality,

supplier relationships, and those who are managing food safety

protocols. A multi-tier food supply chain system was explored

to help businesses understand changing needs in the food

industry, market demands, and bring transparency to a

company so they can maintain their competitive edge.

SUPPLY CHAIN MANAG EME NT WORK SHOPS

Areas discussed included:

uSupplier scouting including management tools, supplier agreement forms, audits required, and more.

uProduct monitoring and new technologies for quality control.

uFood Safety Modernization Act impacts on supply chain including HARPC vs HACCP, food defense/security, and international suppliers.

uInformation on achieving and maintaining certifications, including sustainably sourced and gluten free.

uNon-conformance, recall procedures and solutions.

uSoftware systems and data management procedures.

CIFT offered a very well attended workshop on the hot topic

of Listeria. Recently there have been numerous recalls due

to post-lethal contamination of food products with Listeria

monocytogenes. Efforts to prevent contamination must be

conducted at all levels of production. This is a difficult task

given the fact that L. monocytogenes is so widespread in the

environment.

In the workshop, presenters from Kroger, Savour Food Safety

International, METTLER TOLEDO, Chemstar, The Ohio State

University, and Richter International, provided practical

guidelines for preventing contamination of products with

L. monocytogenes, including controls directed toward

preventing contamination of product surfaces and preventing

the establishment and growth of the organism in niches in

the food processing/preparation environment.

OHIO LISTE R IA WORK SHOP

3 0

Also addressed was an overview of Listeria, outbreaks and

root causes, guidelines to follow to implement contamination

control, and the development of pre-requisite programs that

support HACCP.

Alice Mosinak started the Toledo Seagate Foodbank of

Northwest Ohio to help seniors in her community. Her

daughters, Deb Vas and Mindy Rapp, have upheld her legacy

with their dedication, and have taken the mission to a whole

new level. Now more than 134,000 individuals are provided

with food assistance each month.

In an effort to positively impact those in which they serve even

more, the foodbank began to collaborate with CIFT on several

initiatives, including vertical gardening, raised beds, gleaning

project, and instituting other new means of growing food in

urban sites.

CIFT & THE TOLE DO SE AGATE FOODBANK

This long standing relationship led to other positive outcomes, including CIFT staff serving as volunteers at the foodbank. On

that day, several hundred bags of apples were prepared for distribution to those in need. CIFT is already making plans to assist

the Toledo Seagate Foodbank at other times in the year.

The relationship between CIFT and Toledo Seagate Foodbank has provided a wonderful example for other urban locations to

address local needs, and has served as a model for agencies and community programs within the region and around the state

in some fashion. CIFT is an Ohio MEP affiliate – who delivers valuable services to manufacturers within northwest Ohio and to

the food and agricultural industry statewide.

The foodbank is always in need of assistance. For more information, visit theseagatefoodbank.org.

AdvancePierre Foods Cincinnati, Ohio

American Dairy Association Mideast Columbus, Ohio

Amish Wedding Foods Millersburg, Ohio

Avure Technologies Middletown, Ohio

Bon Appétit Management Co. Cleveland, Ohio

The Chef’s Garden Huron, Ohio

Cooper Farms St. Henry, Ohio

EP Technologies Akron, Ohio

Graminex Deshler, Ohio

Great Lakes Cheese Co., Inc. Hiram, Ohio

Grote Company Columbus, Ohio

Henny Penny Eaton, Ohio

Hirzel Canning Company and Farms Toledo, Ohio

Holmes Cheese Co. Millersburg, Ohio

Hylant Toledo, Ohio

The JDI Group, Inc. Maumee, Ohio

The J.M. Smucker Company Orrville, Ohio

Jones-Hamilton Co. Walbridge, Ohio

JTM Food Group Harrison, Ohio

The Kroger Company Columbus, Ohio

Lakeview Farms Delphos, Ohio

Leader Engineering–Fabrication, Inc. Napoleon, Ohio

Ohio Corn Marketing Program/ Ohio Small Grains Marketing Program Delaware, Ohio

The Ohio State University

Columbus, Ohio

Owens-Illinois

Perrysburg, Ohio

Richter International, Inc.

Columbus, Ohio

Rockwell Automation

Mayfield Heights, Ohio

Rudolph Foods Company

Lima, Ohio

Sandridge Food Corporation

Medina, Ohio

Snack Food Association

Arlington, Virginia

Synergy Flavors

Hamilton, Ohio

Tetra Tech, Inc.

Ann Arbor, Michigan

The Wornick Company

Cincinnati, Ohio

Wyandot Inc.

Marion, Ohio

CIFT MEMBE RSHIP (AS OF LATE 2015)

GOVE RNING BOARD MEMBE RS

Charlie Carr Retired The Andersons, Inc.

Michael E. Dockins Attorney Fraser Clemens Martin & Miller LLC

Julian A. Gravino Retired EISC, Inc.

Bob Grote CEO Grote Company

Dale Hart Director of Process Improvement Cooper Farms

Jerry M. Hayes Executive Director Defiance County Economic Development

Carl Knueven Director Corporate Research & Development Jones-Hamilton Co.

Don Mennel Chairman of the Board The Mennel Milling Company

Mark D. Sandridge CEO Sandridge Food Corporation

CIFT Board of Trustees Chairman

William J. Hirzel Manager

Hirzel Canning Company, Inc.

©2016 CIFT

5555 Airport HighwaySuite 100

Toledo, Ohio 43615

419.535.6000 ciftinnovation.org

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