Gluten Free Recipe Optimization
Embrace Foods is collaborating with George Brown College’s Food Innovation and Research Studio (FIRSt) to help their company scale up two gluten free products of their Nature’s Qu quinoa cookie and bar product lines. By converting these household recipes into bench top formulas, Embrace Foods will be better equipped to meet their growing consumer demand. Embrace Foods is a start-up company in Toronto that specializes in the production of gluten free products such as; cookies, bars, cereal and a smoothie mix. The products are currently being made by the owner, Anastasia MacLean in small batches, by the dozen and sold at the Distillery District Market, Evergreen Brick works and the Adelaide Club Gym. The product line developed by Embrace Foods incorporates a variety of gluten free ingredients such as: quinoa, millet and buckwheat and were originally developed to showcase the benefit of eating healthy, without sacrificing the product’s quality or taste. Besides being a healthy snack alternative, Embrace Foods’ bars and cookies are catered to individuals with Celiac disease or who suffer from gluten sensitive allergies. With 1 out of every 130 individuals in North America suffering from Celiacs disease, it is imperative that gluten free products are offered and accessible to this demographic, in order to sustain a healthy lifestyle.
- Embrace Foods
- Moira Cockburn
- Winnie Chiu
- Food and Beverage Innovation
- Food Innovation and Research Studio (FIRSt)