Grant: Applied Research Tools and Instruments Grants

Recent history has demonstrated that consumers in North America and Europe have become increasing aware_x000D_ of the benefits of healthy eating. The demand for healthy, convenient foods and beverages has steadily risen_x000D_ over the past several years, doubling the number of product launches, year over year. Functional dairy,_x000D_ vegetable and fruit, sports drinks and energy drinks have all seen impressive growth with no sign of slow_x000D_ down. The possibilities of functional beverages are endless, ranging from fortification with prebiotics, to the_x000D_ use of by-products and functional ingredients, and use of novel technologies like nanoemulsions. Atlantic_x000D_ Canadian companies are aware of these trends and are keen to collaborate in functional beverage research._x000D_ Canada's Smartest Kitchen (CSK), the food product research and development center (and NSERC Technology_x000D_ Access Center), co-located with The Culinary Institute of Canada at Holland College in Prince Edward Island_x000D_ has been working increasingly with SMEs to develop innovative, value added beverages. Of the 1,400 food and_x000D_ beverage products developed in its existence, 40 have been fortified beverages and emulsified sauces. To date,_x000D_ CSK has been restricted only to concept validation of these beverages and sauces based on lack of capacity in_x000D_ homogenization, the process of mixing two non-soluble liquids uniformly._x000D_ To better serve industry and train students, CSK is requesting a PandaPLUS 2000 bench scale two-phase_x000D_ homogenizer. This equipment will allow CSK to move beyond concept validation and into full product_x000D_ development. The PandaPLUS 2000 has been selected based on direct scalability to pilot and industrial sized_x000D_ processing, allowing for seamless bench-to-facility product development. CSK has identified a significant gap_x000D_ in training and industry access to this bench scale capability and is hoping to fill this void.