Monday to Friday - 8:00 - 4:30
Are you Ready
to Manufacture
on the Go?
ABOUT THE IFSC
The International Food Science Center (IFSC) is a shared-use facility launched by Export Barbados (BIDC) in November 2022 to manufacture products to international standards for large and small food processors, including Hazard Analysis and Critical Control Points (HACCP) Certification. The IFSC is located at the Newton Industrial Estate. Its primary goal is to give the Barbadian brand more opportunities for export. Currently, the IFSC manufactures condiments such as pepper sauce, ketchup and barbeque sauce, and wet seasonings.
The IFSC has its genesis in an International Trade Centre feasibility study commissioned by the BIDC on establishing a shared-use facility in Barbados to support the condiments sector of the agro-food processing industry, with a specific focus on exports. The facility, newly renamed the International Food Science Center, is envisioned to accomplish this through the following:
- Improved processor efficiencies
- Improved processor compliance with internationally acceptable sanitation standards
- Provision of a professional quality food processing facility for microprocessors that are currently processing in non-commercial conditions
- Provision of a venue for culinary entrepreneurs to perfect their products and advance them to commercial production
Meet The Team
Jenilee Marshall
Business Development Officer – Technical
Timothy Austin
Operations Manager
Nicole Nowell
Production Supervisor
Dana Griffith
Storeroom Supervisor
Kerri-Ann Bovell
Food Scientist/QA Officer
Ronnie Wood
Maintenance Technician
Maureen King
Machine Operator
Shaun Walcott
Machine Operator
We Take Care Of All Your Food Processing Needs
The IFSC features a small laboratory on the ground floor of the Newton facility to provide quality analysis, including salt analysis, viscosity, specific gravity, pH and temperature. On the ground floor, the Food Science Center also produces onion puree. Pepper mash will soon be available. This service helps large and small processors reduce the time needed to prepare the raw materials used in sauces and seasonings.
On the first floor, a Small Batch Kitchen produces sauces, wet seasonings, and other innovative products for micro businesses manufacturing less than 150 gallons.
