BBQ Experts to Bring Products to Consumers at Home Challenge Brushfire Smoke is a spin-off restaurant and catering company from Niagara Oast House Brewers. Brushfire embraces a reverence for traditional BBQ techniques with a simultaneous desire to break away from these. Brushfire has a full-service restaurant and patio that serves both lunch and dinner. In conjunction with Oast, they strive to utilize all stages of … Continue reading Brushfire Smoke BBQ
Food Scientists Develop Formulations for Sparkling Coffees and Teas CHALLENGE Detour Coffee Roasters came to the Canadian Food & Wine Institute (CFWI) Innovation Centre to develop a new line of ready-to-drink, carbonated, flavoured coffees and cascara teas. Some of the project constraints included developing a shelf-stable, relatively light, coffee beverage using all natural, clean label ingredients while not exceeding 10g of total sugar. SOLUTION … Continue reading Detour Coffee Co.
Developing New Recipes for Game Meat Company Project Type Product Development and Shelf-life Extension Challenge Niagara-based Black Angus Fine Meats had demand from its distributors and retailers for a fresh, raw game meat product line with a clean label that also has an appropriate shelf-life, while retaining desired sensory/product attributes. Solution The research team created 5 game sausages and 5 game burgers using several different … Continue reading Black Angus Fine Meats and Game
Well-Preserved New Line of Salsa Offerings Project Type New Recipe Development Challenge Community Living operates a social enterprise whereby their clients, persons with developmental disabilities, are provided employment in their commercial kitchen. They wanted to expand their ‘Well Preserved’ line of hand-crafted condiments and jellies with a new product line incorporating ingredients from local partners. Although they had their own kitchen, they lacked the necessary food science skills and … Continue reading Community Living
Improving product shelf-life Project Type Product Improvement/Process Refinement Challenge Spirit Tree Estate Cidery is a Caledon-based cidery, bakery, kitchen and farm store producing award-winning hard ciders. One particular product, a crabapple blush cider, was well-received, but had trouble with colour stabilization in an extended shelf-life. Solution The research team reviewed good cider-making processes, and conducted several trials using various ingredients to determine the effects of … Continue reading Spirit Tree Estate Cidery
Creating a line of carbonated botanical beverages Project Type Value-Added Product Development Challenge Botanical-flavoured drinks have a mixed reputation in beverages for being overpowering and bitter. Currently there are no high-quality botanical beverages on the retail market that are well balanced to the consumer’s preferences. Solution Niagara College and Niagara Essential Oils and Blends (NEOB) worked together to develop a high-quality carbonated botanical flavoured beverage grown, … Continue reading NEOB