A catalyst for adaptation, advancement and innovation within the agriculture and agri-food community.
NEWS RELEASES - 2008
Pinot Noir Biscuit Anyone?
(Guelph, ON – February 12, 2008) A Niagara area chef is helping turn a wine
industry byproduct into a healthy food ingredient. Chef Mark Walpole and the
founder of Vinifera for Life, has developed a flour additive made with grape
skins left over from the pressing process. The product contains resveratrols,
which are natural anti-oxidants being touted for many health benefits.
Based out of Jordan Station, Walpole obtains the grape skins from local
wineries, dries them, and then sifts and grinds the pomace into a flour-like
substance. This can then be used in low concentrations as an added ingredient in
any application where flour is normally used, such as breads, crackers, muffins,
pasta, and even healthy smoothies for athletes. Think about a Gewurztraminer
English Muffin or a Pinot Noir Baguette or perhaps even a Cabernet fettuccine.
At low concentrations, the ingredient has no impact on a product's texture.
However it does have a strong effect on taste and color, bringing a deep
burgundy color to products, and a distinct, enhanced non-acidic taste.
Currently Vinifera for Life produces several different types of flour from the
grape skins including Cabernet, Chardonnay, Icewine, Late Harvest and coming
soon, Pinot Noir. The company is also starting to meet requests for organic
flour as well as grape seed oil.
Utilizing a loan of $93,225 provided by the Agricultural Adaptation Council’s
CanAdvance Program, Walpole has been able to expand his marketing efforts by
building a new website, developing an ad campaign and designing new packages.
“We found there was demand for a small package of the product,” says Walpole.
“With this loan, we’ve been able to design a new smarter-looking, stand-up pack.
We’ve also expanded our line and now offer 200-gram sample packs, as well as
400-gram, two-kilogram, five-kilogram, 10-kilogram and 20-kilogram packages.
“We’ve had a great initial response, but this business tends to be a ‘wait and
see’ type operation. There is a great deal of potential for this product. The
Koreans are looking at it for use in the cosmetic market. They see a use for its
antioxidant compounds in facemasks and skin creams.”
For the time being, Vinifera for Life already has several major global bakery
suppliers interested in its products, including Caravan Foods from New Jersey
and Monte Cristo stores in Burnaby, British Columbia.
In 2006, Vinifera for Life marketed 50 tons of the wine flour. This year it will
be closer to 70 tons, 20 of which will be organic. That’s a lot of flour.
And once the company has built up a production infrastructure and developed a
market for its product, it expects to start applying its process to other flour
products including asparagus, peppers, egg plant, leak, carrot, parsley and
green peas.
Bette Jean Crews, Chair of the Agricultural Adaptation Council suggests that
Walpole is just one of the great innovators in Ontario’s agri-food industry.
“He’s been able to see a great use for what was formerly a waste product. We’re
pleased to be able to help him expand his company to meet the growing demand for
his product.”
The Agricultural Adaptation Council is a non-profit, grass roots coalition of 71
agricultural, agribusiness and rural organizations dedicated to providing
financial resources to help Ontario’s agriculture and agri-food industry remain
profitable, grow and maintain its economic strength. The CanAdvance Program is
funded through Agriculture and Agri-Food Canada’s Advancing Canadian Agriculture
and Agri-Food Program.
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For more information:
Nadine Armstrong
Communications Manager
Agricultural Adaptation Council
Ph: 519-822-7554
E-mail: narmstrong@adaptcouncil.org
Website: www.adaptcouncil.org
