Abstract
This chapter presents the case study of a small beverage manufacturer producing and exporting seaweed-based traditional beverages and the approaches taken over a 14-year period to address quality and other technical issues to expand market access. It examines the application of food science to the production, quality improvement, shelf life extension, market access, and exportation of a low acid dairy-based beverage known as Irish Moss or Seamoss made from Gracilaria debilis and/or Chondrus crispus. Technical issues involving quality and standardization, microbiological considerations, plant and production system layout, conformance with both the US and EU requirements, accelerated shelf life determination and food safety and quality systems implementation were addressed. Approaches to improving the efficiency of production and competitiveness were addressed, as was the need for the beverages and their production to meet the thermal processing requirements of the low acid canned food (LACF) regulations of the US FDA.
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