Contents
Acknowledgements
1: Introducing the Opportunity
Consumer Trends
Opportunities for Small Food Producers
‘Local’ is Important
The Advantages of Small Food Businesses
2: Starting Out
What Will You Make?
Where Do Ideas Come From?
Who Are Your Competitors?
What is a USP?
Who Should You Talk To First?
Thinking Things Through
Common Reasons for Failure … And How To Avoid Them!
Just Do It!
3: Navigating the Food Legislation Minefield
Legislation and Monitoring
Is Your Kitchen Good Enough?
What If Your Kitchen Isn’t Good Enough?
Food Safety and Hygiene Legislation
What Is HACCP?
Low Risk and High Risk
Conclusion
4: Ensuring Food Hygiene
Basic Microbiology
Hygiene
5: Product Development
Introduction
New Product Development
Processing Partners – Outsourcing Production
Sensory Analysis
Shelf Life
6: Routes to Market, Branding and A Marketing Plan
What Is a Route to Market?
Where Are Your Customers?
The Supply Chain
Route Options
Distribution
Branding
A Marketing Plan
7: Labelling, Nutrition Claims and Allergens
Food Labelling
What Must Appear on the Label?
Nutritional Labelling
Health Claims
Allergens
Organic Labelling
Gluten-free
Other Labels
8: Making and Managing Money
Pricing and Margins
Costs
Training
Sources of Funding
9: Training Requirements
Food Hygiene and Food Safety (HACCP)
Other Training
Other Useful Courses
10: Bread and Baking
Opportunity
Ingredients and Production Requirements
Current Trends and Future Developments
Specific Labelling Issues
Case Studies
Useful Resources
11: Jams, Chutneys and Preserves
Introduction
Opportunity
Ingredients and Production Requirements
How to Make Jam and Preserves
Current Trends and Future Developments
Specific Labelling Issues
Case Studies
Useful Resources
12: Duck Eggs
Introduction
History
Duck Egg vs Hen Egg
Best Breeds for Duck Egg Production
General Requirements
The Economics of Production
Future Developments
Legislation and Food Safety
Distribution and Marketing
Case Studies
Useful Resources
13: Ice Cream, Yogurt and Cheese
Introduction
Farmhouse Cheese
Farmhouse or Home-made Ice Cream
Farmhouse Yogurt
Specific Food Safety Issues and Legislation
Case Study – Cheese
Case Study – Ice Cream
Case Study – Yogurt
Case Study – Buttermilk and Country Butter
Training Providers
Equipment and Ingredients Suppliers
Useful Resources
14: Value-added Meats
Consumer Trends
How to Make Sausages
Processing Partners
Production Requirements
The Economics of Making Sausages
Case Studies
Equipment Suppliers
Ingredient Suppliers
Useful Resources
15: Smoked Meat, Cheese and Fish
Introduction
Cold Smoking
Hot Smoking
Food Safety and Other Legislation
Case Studies
Smoked Food Courses
Equipment Suppliers
16: Where To Now? Help Is at Hand
About the Author