George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with the Dressing Bar on a formula optimization project for their salad dressing recipe. The Dressing Bar is a start-up enterprise, located in Toronto. They have developed a unique salad dressing, based on a family recipe that they would like to formulate and commercialize as a retail product.
Development and Optimization of Consumer Recipes Using All Natural Granola Blends
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with Kimberley’s Own on a consumer recipe development and optimization project that will incorporate her current line of granola blends. Kimberley’s Own is a Toronto-based start-up company that produces all natural granola that is unique as it is Canada’s first wheat/ gluten-free oat based granola.
Hibiscus Beverage Formula Optimization
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with Nuba Tisane. on a formula optimization project for their Hibiscus Beverage. Nuba is a start-up company that is importing dried hibiscus flowers as raw materials from Egypt, to form the basis of a drink that will be produced and packaged in Ontario.
Rhubarb Chutney Optimization
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with Imago Restaurants Inc. on a formula optimization project for their rhubarb chutney recipe. Imago Restaurants Inc. was established in 1985 under the Imago umbrella and they currently operate six Duke Pub restaurants located throughout the city of Toronto.
Formula Optimization and Shelf Life Testing
George Brown College’s Food Innovation and Research Studio (FIRSt) collaborated with Mado’s on a formula optimization and shelf-life testing project for their signature pepper sauce recipe. Mado’s was established by restaurateur, Erin Dowse, owner of The Old York restaurant, located in Toronto.
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