BC FOOD PROTECTION ASSOCIATION

Log in


BCFPA 2022 Spring Speaker's Evening Webinar Series 2

  • 16 May 2022
  • 5:00 PM - 6:00 PM

Registration


Registration is closed
The BC Food Protection Association would like to present:

Spring Speaker's Evening Webinar Series

The BC Food Protection Association is thrilled to host a series of virtual webinars to our members in the spring!

Webinar #2:

Fermentation Process of Kombucha and Water Kefir (Rochelle's Presentation) / KALAMITea – Kombucha Alcohol Levels Affecting Mothers, Infants and Toddlers (Lorraine's Presentation)

Speaker: Rochelle Minagawa, MotherLove Ferments & Lorraine McIntyre, Food Safety Specialist, BCCDC

Date:
Monday, May 16, 2022

Time:
5:00-6:00 pm PT


Speaker bios:


Rochelle Minagawa

Rochelle Minagawa is the owner and founder of MotherLove Ferments. She has a passion for health, wellness and has always been fascinated with fermentation and the important role the microbiome plays on our overall health. The company was created with the belief that kombucha can taste as good as it is for you and she aims to create flavours that are fun and functional, brewing kombucha that isn't overly acidic or overly sweet. She holds a BSc in business and has been growing MotherLove for the last 6 years. 



Lorraine McIntyre

Lorraine McIntyre received her undergraduate degree from the University of British Columbia (1987) and her Masters in Public Health from the University of Hertfordshire in the United Kingdom (2005). She joined the BC Centre for Disease Control (BCCDC) in 1993. In the BCCDC Public Health Laboratory division Lorraine supervised and coordinated water, food and gastroenteritis outbreaks, implementing BCCDC's first molecular norovirus diagnostic testing method. Her interest in food and drinking water issues facilitated her desire to work with Environmental Health. Lorraine investigates food issues and outbreaks, conducts applied research, and as a food safety technical specialist provides advice to Environmental Health Officers in BC. She has led several multi-stakeholder groups to create guidance on a range of topics. She is currently chairing a national group on fermented food and participating in an indigenous shellfish research project called WATCH (We all take care of the harvest).

Summary:

Fermentation Process of Kombucha and Water Kefir
Fermented beverages are becoming increasingly popular in the retail space. The production of kombucha and water kefir can vary greatly between producers as there is no set industry standard in Canada. In this session, Rochelle will speak about the production methods she uses at MotherLove Ferments for these two fermented beverages and how they aim to produce consistent, safe beverages that can be distributed more easily.

KALAMITea – Kombucha Alcohol Levels Affecting Mothers, Infants and Toddlers
Kombucha is a popular fermented beverage made from sweetened black tea and culture. During fermentation bacteria and yeast will convert sugars into a vinegar-based carbonated beverage, however, if fermentation is incomplete or continues after bottling ethanol may form. Non-alcoholic beverages sold in BC should have alcohol by volume (ABV) levels at or below 1%. We conducted a survey of kombucha teas in BC in the summer of 2019 to evaluate if ABV, excess acids (pH below 2.5) or E. coli were issues in these beverages. We partnered with BCIT researchers who detected ethanol using validated head space GC-MS methods. Results demonstrated specific brands of kombucha tea had ABV>1%; the highest ethanol level (3.4%) to date was found in a mango flavored bottled kombucha tea purchased in a retail store on Main Street in Vancouver. This presentation will review food safety control for kombucha and introduce new work underway nationally to create guidance on fermented foods for operators, health inspectors and enthusiasts of fermented food products


Poster:
TBA

Registration:

Free for BCFPA Members
$20 for Non-Members
Note: Each webinar is a separate registration

The Zoom link will be available in a separate email closer to the event date to those who have registered for the webinar event.

Spring Webinar Series Schedule:


Webinar #1 - TUESDAY, MAY 3, 2022 - 5:00-6:00 pm PT
Topic: ARE ALL FERMENTED FOODS SAFE? LET'S TALK ABOUT IT!
Speaker: Tony Savard, Research Scientist and RDT Director for Agriculture and Agri-Food Canada Guelph and St-Hyacinthe Research Centres

Webinar #2 - MONDAY, MAY 16, 2022 - 5:00-6:00 pm PT

Topic: Fermentation Process of Kombucha and Water Kefir (Rochelle's Presentation) / KALAMITea – Kombucha Alcohol Levels Affecting Mothers, Infants and Toddlers (Lorraine's Presentation)
Speakers: Rochelle Minagawa, MotherLove Ferments & Lorraine McIntyre, Food Safety Specialist, BCCDC

Webinar #3 - TUESDAY, MAY 24, 2022 - 5:00-6:00 pm PT

Topic: The Natural Fermentation Movement - No Filter, No Sulfites, No Rules
Speaker: Marissa Neuner, Cellar Door Analytics

For more information and to register, visit our website: https://www.bcfoodprotection.ca

Registrants are welcome to send in their questions to our webinar speakers ahead of time - you can email your questions to us at info@bcfoodprotection.ca or post your questions in the chat during our virtual Zoom webinar!


Powered by Wild Apricot Membership Software