SoCIAL LITE had a goal to introduce three new flavours to its line up and approached FIRSt, who worked through a full development process that included concept development, plant manufacturing, shelf-life monitoring, market research and consumer testing to evaluate 100 flavours on the path to approving the final prototypes.
The secret’s in the sauce
Manitoulin Chocolate Works (MCW) approached George Brown College’s Food Innovation and Research Studio (FIRSt) for help optimizing the manufacturing process of the company’s chocolate and caramel sauces.
Cricket flour in an energy bar
Entotritious Inc. approached George Brown College’s Food Innovation and Research Studio (FIRSt) to refine three ‘energy bar’ products – known as JUMP Bars! With the help of both FIRSt and public focus groups, Entotritious created a product line that picks up energy levels and provides a plentiful and sustainable source of protein using cricket flour! It’s only a matter of time before these alternative sources of protein appear in the protein bar aisle at grocery and health food stores.
A fresh take on a cool soup
Manuel Murillo, owner of Hermanos Gazpachos, has a goal to share his love of gazpacho on an industrial scale without compromising flavour or taste. Working with the Food Innovation and Research Studio (FIRSt), Manuel created two new contemporary offerings for consumers to enjoy in a travel friendly bottle.
Sensory and Genetic Evaluation of Taste in a Population of Young Caucasian Men and Women
Research to determine likes/dislikes and intesity of preference for various key ingredients/foods (e.g. level of sweetness of a sugar solution and ingredient liking such as garlic) that ultimately would be used, or are currently used, in food products.
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