Grant: Applied Research and Development Grants - Level 1
Holland College
$25,000.00
Food Product Reformulation for Expansion into Retail Snack Markets
FY 2014-15
Summary
Canada's Smartest Kitchen at Holland College (CSK) proposes to support Classic Fine Foods (CFF), toreformulate six of their current SKUs to increase shelf life of the freeze-thaw and serve products by theaddition of preservatives to the current recipes. The challenges include changes in methodology, understandingappropriate type of ingredients and preservatives to use and ensuring food safety requirements are met whilemaintaining the original product flavor profile. CSK's blend of culinary creativity, food science and marketaccess will help CFF understand and overcome the challenges posed by the freeze/thaw stability of theirproducts. This project will specifically explore the opportunity of preservative addition to baked, single-serveproducts prolonging their shelf life.
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
470774-2014
Name nom
Baird, Jake
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
2014
Competition year année de concours
2014
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
501
Area of application group en
Manufacturing processes and products
Area of application group fr
Procédés et produits industriels
Area of application en
Processed food products and beverages
Area of application fr
Aliments transformés et boissons
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
Food Product Reformulation for Expansion into Retail Snack Markets
Keyword
NSERC
Application summary
Canada's Smartest Kitchen at Holland College (CSK) proposes to support Classic Fine Foods (CFF), toreformulate six of their current SKUs to increase shelf life of the freeze-thaw and serve products by theaddition of preservatives to the current recipes. The challenges include changes in methodology, understandingappropriate type of ingredients and preservatives to use and ensuring food safety requirements are met whilemaintaining the original product flavor profile. CSK's blend of culinary creativity, food science and marketaccess will help CFF understand and overcome the challenges posed by the freeze/thaw stability of theirproducts. This project will specifically explore the opportunity of preservative addition to baked, single-serveproducts prolonging their shelf life.
