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.
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.
Product Development and Shelf Life Testing for Vegan Product
George Brown College’s Food Innovation and Research Studio (FIRSt) is collaborating with NONA Vegan Foods on a product development and shelf-life testing project for their signature vegan sauce.