CHALLENGE
Farmlife Foods is a local Niagara-based company, serving locally farm-raised chickens to the public. They specialize in selling fresh, bulk chickens at a competitive price. Farmlife Foods wanted to convert lower-value trim from their poultry processing operations into a high-value chicken sausage.
SOLUTION
Using an open innovation approach, each student in the Culinary Innovation course prototyped the product, from which five final products were presented. The product will be going to co-manufacturing at a Welland area sausage manufacturer in Spring 2016.
