The secret’s in the sauce

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. Working from Toronto, FIRSt tested product quality, food safety, theoretical nutritional analysis and made equipment recommendations. All of this was done remotely with MCW, who call Manitoulin Island home. The logistics of being so far apart geographically from the George Brown team didn’t interfere with the goal at hand, as new formulations for the chocolate and caramel sauces were created for MCW clients to enjoy for years to come.