Grant: Applied Research and Development Grants - Level 1
Holland College
$25,000.00
Physical and Sensory Properties of Gluten Free Dry Mixes Constructed from Different Grinds and Blends of Organic Buckwheat, Pure Oats, Organic Corn, and Flax Seeds
FY 2013-14
Summary
Valley Flaxflour Ltd. (VF) founded in 2002, started in the gluten free dry mix business by assisting with thehealth needs of an aging population. In the late 1990's owner Howard Selig, a dietitian and chef, whileworking in a nursing care facility added flaxflour to the diets of his patients and noted a very positive response.Flaxflour became a popular product and word of mouth increased demand until 2002 when Howard decided todevote himself fulltime to his new business. VF began to sell flaxflour in retail stores and Howard added newmixes broadening their customer base. Naturally gluten free, flaxflour filled a niche within the gluten freesegment that was currently vacant: providing whole grain, gluten free mixes to those on a gluten free diet. Inorder to address specific sensory challenges VF is teaming up with Holland College and Canada's SmartestKitchen (CSK) to initiate a new research project which aims to overcome these challenges. Between June 3rdand November 22nd 2013, CSK will be studying the physical and sensory properties of four whole grain,gluten free, seeds, pseudograins, and grains with the objective of creating innovative new blends and end usesfor the dry mix line-up. The challenge in this research project is to overcome the culinary limitations that existwhen baking with whole grains that do not contain gluten. VF will benefit from the practical expertise of CSKand from the creative influence of the Culinary Institute of Canada's (CIC) student base. The results of thisresearch are intended to provide VF with products ready for commercialization.
Program
Applied Research and Development Grants - Level 1
Recipient
Location
Prince Edward Island, Canada
Recipient Type
Academia
Type
Grant
Source
NSERC's Awards Data
As published
Application id
449580-2013
Name nom
Penner, Audrey
Department département
Head Office
Organization id
26522
Institution établissement
Holland College
Province en
Prince Edward Island
Province fr
?le-du-Prince-Édouard
Country en
CANADA
Country fr
CANADA
Fiscal year exercice financier
2013
Competition year année de concours
2013
Award amount
25000
Program id
CARD1
Program name en
Applied Research and Development Grants - Level 1
Program name fr
Subventions de recherche et développement appliquée - niveau 1
Group en
Research partnerships programs
Group fr
Programmes de partenariat
Committee code
1561
Committee name en
Applied Research and Development Grants
Committee name fr
Subventions de recherche et développement appliquée
Area of application code
100
Area of application group en
Agriculture and primary food production
Area of application group fr
Agriculture et produits alimentaires primaires
Area of application en
Agriculture and primary food production
Area of application fr
Agriculture et produits alimentaires primaires
Research subject code
6103
Research subject group en
Food science and technology
Research subject group fr
Science et technologie de l'alimentation
Research subject en
Food processing, packaging, preservation and storage
Research subject fr
Transformation, conditionnement, conservation et stockage des aliments
Partie
1
Nb partie
1
Application title
Physical and Sensory Properties of Gluten Free Dry Mixes Constructed from Different Grinds and Blends of Organic Buckwheat, Pure Oats, Organic Corn, and Flax Seeds
Keyword
NSERC
Application summary
Valley Flaxflour Ltd. (VF) founded in 2002, started in the gluten free dry mix business by assisting with thehealth needs of an aging population. In the late 1990's owner Howard Selig, a dietitian and chef, whileworking in a nursing care facility added flaxflour to the diets of his patients and noted a very positive response.Flaxflour became a popular product and word of mouth increased demand until 2002 when Howard decided todevote himself fulltime to his new business. VF began to sell flaxflour in retail stores and Howard added newmixes broadening their customer base. Naturally gluten free, flaxflour filled a niche within the gluten freesegment that was currently vacant: providing whole grain, gluten free mixes to those on a gluten free diet. Inorder to address specific sensory challenges VF is teaming up with Holland College and Canada's SmartestKitchen (CSK) to initiate a new research project which aims to overcome these challenges. Between June 3rdand November 22nd 2013, CSK will be studying the physical and sensory properties of four whole grain,gluten free, seeds, pseudograins, and grains with the objective of creating innovative new blends and end usesfor the dry mix line-up. The challenge in this research project is to overcome the culinary limitations that existwhen baking with whole grains that do not contain gluten. VF will benefit from the practical expertise of CSKand from the creative influence of the Culinary Institute of Canada's (CIC) student base. The results of thisresearch are intended to provide VF with products ready for commercialization.
