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. The products created by Kimberley’s Own are intended to be healthy and were developed for individuals that have dietary preferences or restrictions. All of Kimberley’s Own products are free of wheat, barley, rye, triticale, kamut, spelt and other grains closely related to wheat. The granola is vegan, and has no oil, refined sugars, preservatives, soy, corn, or dairy.
Kimberley’s Own currently offers 3 different types of granola blends and is looking for 3 delicious, healthy and unique recipes that she can use to promote the versatility of her current granola line. Principal Investigators Winnie Chiu, M.Sc., Director, FIRSt, and Moira Cockburn, M.Sc., Research Food Scientist, FIRSt, will use their extensive industry experience to execute this project with students from GBC’s Culinary Arts program. The work plan will be executed as follows: Recipe development undertaken by FIRSt and the GBC Student Researchers will provide Kimberley’s Own with 3 consumer recipes that use their 3 different granola mixes, 1 consumer recipe per granola mix. Recipes will be tested by the researcher team, ensuring recipe consistency and simplicity. Nutritional information, calculated using Genesis R&D SQL software, and baking instructions will be provided upon acceptance of each recipe by Kimberley’s Own. After completing this project, Kimberley’s Own will have 3 recipes that can be used to accompany and promote their current line of granola blends. Kimberley’s Own is also interested in working on future projects with the FIRSt team, which would include 2 formula optimization projects for a muffin and bar recipe. The outcomes of these projects will help Kimberley’s Own with product development, commercialization, company diversification and overall growth for their company.
- Kimberley’s Own
- Moira Cockburn
- Winnie Chiu
- Food and Beverage Innovation
- Food Innovation and Research Studio (FIRSt)