Developing Recipes Using Red Palm Oil
GoodWindWater Enterprises Limited
GoodWindWater Enterprises Limited (Toronto) and George Brown College’s Centre for Hospitality and Culinary Arts are nearing completion of their collaborative research project aimed to develop recipes using red palm oil. Recipe development undertaken by GBC student researchers has provided GoodWindWater with 10 recipes that use red palm oil in place of traditional cooking oils. These recipes are currently being tested by the researchers, ensuring recipe consistency and simplicity of instructions. Nutritional information and cooking/baking instructions will be provided in a booklet as the final deliverable of the project. The project’s deliverables are: 1. Development of 8 – 10 healthy recipes incorporating red palm oil (variety of appetizers, mains and desserts) 2. Testing and refinement of recipes 3. Written recipes and cooking/baking instructions 4. Nutritional information 5. Recipe booklet.
- GoodWindWater Enterprises Limited
- Moira Cockburn
- Winnie Chiu
- Food and Beverage Innovation
- Food Innovation and Research Studio (FIRSt)