Grant: CCI Applied Research and Development Grants

The world is in need of healthy food options, anticipating a rise in adaptogens, which help the body respond to distress and improve wellbeing. Established in 2009 in London, Ontario, Jing Jing Nutrifood (JJNF) promotes health through science, nature, and traditional knowledge. JJNF has developed ginseng products to assist consumers in improving and maintaining their “Jing” (life energy). The company has recently made a push to enhance production techniques and product quality control by prioritizing optimization and standardization. JJNF is initiating collaboration with Lambton College to develop two ginseng-infused products with enhanced health benefits: yogurt and kombucha, which have been closely studied in recent years and carry numerous advantages, including anti-inflammatory potential, reduced cholesterol levels and blood pressure, and liver, immune system, and gut health improvement. The objectives are to create standard operating procedures for commercial production, discover effective formulations, and generate new avenues for JJNF’s ginseng products.? Lambton’s role will be crucial by helping optimize ginseng extraction and infusion to enhance potency and flavor. The products’ success will be beneficial for JJNF as they aim to be industry leaders. These fresh offerings will increase marketability and revenue streams. JJNF plans to produce both yogurt and kombucha products at 1000L/day at their manufacturing site, creating 10 immediate jobs. An additional 40 employment positions are expected once the demand is higher. When the formula and process are developed, JJNF will install the upgraded equipment required for production by July 2024. Processing Ontario-grown ginseng brings economic benefits and growth to Canadian markets, reducing losses from export and re-import. The incorporation of the ginseng-infused products will also promote health and wellness for citizens.