Student researchers boost holistic product line
After developing his organic Broya bone broth product, entrepreneur Tim Sotoadeh had a new idea for a product to commercialize: a nitrite, soy, and gluten-free jerky snack. He turned to the Canadian Food & Wine Institute (CFWI) Innovation Centre at Niagara College to utilize both the culinary and food science expertise and state-of-the-art labs in …Continue reading »