About 2 in 5 Canadians will develop cancer in their lifetime; as people overcome these cancers, they look for ways to improve their general health and wellness, in addition to medical intervention; as such, there’s a growing need for a well–researched cancer nutrition guide.
Product Development and Optimization for Sachili
George Brown College’s Food Innovation & Research Studio (FIRSt) is collaborating with Sachili to optimize their condiment recipe for manufacturing.
Recipe Development for Colorectal Cancer Canada
Colorectal Cancer Canada (CCC) is collaborating with George Brown College’s Food Innovation and Research Studio (FIRSt) on a recipe development/nutrition project. CCC has approached FIRSt to develop 10 recipes using ingredients that are an impediment to the development of colorectal cancerous growth, in alignment with their Foods That Fight Cancer initiative.
Optimization of 3 Chilled Soup Products for Hall’s Kitchen
Hall’s Kitchen is partnering with George Brown College’s Food Innovation & Research Studio (FIRSt) to improve the pH, flavour profile, and shelf life of three chilled soup products, in preparation of introducing the products to the retail-warehouse market.
Martin’s Family Fruit Farm Prototype & Application Recipe Development
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with Martin’s Family Fruit Farm. Martin’s Family Fruit Farm is an apple grower and processor in Waterloo. The company first started as a growing operation and has been active in the CPG market for several years with the “Apple Chips”.
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