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Developing Recipes Using Red Palm Oil

October 21, 2016 by

Food & Beverage Innovation

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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.

FULL STORY

For more information about this or any of our projects, please connect with us.

Partner

  • GoodWindWater Enterprises Limited

Principal-investigator

  • Moira Cockburn
  • Winnie Chiu

Centre

  • Food and Beverage Innovation

Lab

  • Food Innovation and Research Studio (FIRSt)

Project-year

  • 2011
  • 2012
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