Non-alcoholic distilled spirit an innovative first in Canada CHALLENGE DistillX Beverages Inc. engaged with the Canadian Food & Wine Institute (CFWI) Innovation Centre to create Canada’s first non-alcoholic gin, under the brand label Sobrii Ø-Gin. The team needed to create a non-alcoholic distilled spirit better than anything on the market, with these constraints: no added sugar, natural ingredients, a clean label, and must incorporate a … Continue reading DistillX Beverages – Sobrii Ø-Gin »
Expertise helps create gluten-free flour CHALLENGE: Based in Fergus, Ont., Pilling Foods is a health and natural-food wholesale company, providing high-quality, gluten-free, non-GMO and organic flours, seeds and baking ingredients. They engaged with the Canadian Food & Wine Institute (CFWI) Innovation Centre for help in formulating a flour replacement blend that would be “unique and versatile” and a 1:1 replacement. The unique development of gluten … Continue reading Pilling Foods »
Turning squash seconds into value-added product CHALLENGE Can-AM Pepper Company Ltd., a fourth-generation family-farming operation based in Aylmer, Ont., is a grower, shipper and packer of 40 different vegetables and fruits. One of Can-AM Pepper’s core products, spaghetti squash, has a serious food waste problem due to an issue called scarring – a term used to identify produce with visual skin imperfections. Can-AM wanted … Continue reading Can-AM Pepper »
A Modern Approach to Mead CHALLENGE Mead is the oldest alcoholic beverage in human history and is comprised of only three ingredients: honey, water, and yeast. Royal Canadian Mead’s parent company, New Skew, came to the CFWI Innovation Centre with a goal to create a line of mead products targeted towards mass channels (e.g., LCBO retail) as well as a number of more artisanal … Continue reading Royal Canadian Mead / New Skew »
PROJECT TYPE Regulatory, packaging and product development CHALLENGE Broya is a Toronto-based food and beverage company that produces high quality, innovative meat products inspired by a belief in holistic living. Their existing products are sold in grocery and health food stores across Ontario, and include organic chicken and grass-fed beef bone broths, and meat snacks. Broya approached the Canadian Food and Wine Institute (CFWI) … Continue reading Broya Bone Broth »
Cricket Pesto Product Development PROJECT TYPE Recipe & New Product Development CHALLENGE Esther Jiang, owner of Gryllies, came to Niagara College’s Research & Innovation division hoping to expand her product line of novel sauces using cricket powder (flour). Esther has been working with cricket powders in a variety of methods successfully and even won a $15,000 government entrepreneur award for her business. Esther’s challenge … Continue reading Gryllies »
