Grant: Applied Research and Development Grants - Level 1
Holland College
$25,000.00
Creating and Scaling a North American-Style Toum Sauce
EF 2017-18
Résumé
Mario Baini's Emporium (Mario's) is a local grocer and take-out restaurant in Truro, Nova Scotia. For the past12 years, Mario's has been producing custom toum sauces and spice blends based on traditional Lebaneseflavours for retail and the demand has been growing organically year over year. A toum sauce is made fromcrushed garlic/olive oil and popular throughout the eastern Mediterranean. Mario's has approached Canada'sSmartest Kitchen (CSK) at Holland College to help refine several versions of the garlic sauces and to help alignthose strong flavours with a more North American style palette. Canada's Smartest Kitchen, a TechnologyAccess Center, is co-located in Charlottetown, PEI with the Culinary Institute of Canada, and is a culinarycreativity R&D center that has focuses on new food product development, food science and marketing. CSKproposes to work closely with Mario Baini's Emporium to develop several toum sauces that would appeal toCanadians and mesh with North American cuisine. In this research collaboration, CSK will explore thepotential for this product to be shelf stable vs refrigerated, explore new packaging technologies and ""food kit""opportunities and conduct sensory science experiments on the organoleptic properties of the product. CSK willalso identify a co-packer for the scale up of the benchtop prototypes to enable full production. This is the firstcollaboration between Mario Baini's Emporium and Holland College.
Programme
Applied Research and Development Grants - Level 1
Bénéficiaire
Emplacement
Prince Edward Island, Canada
Type de bénéficiaire
Academia
Type
Grant
Source
NSERC's Awards Data
Tel que publié
Application id
520888-2017
Name nom
MacDonald, GerardAlexander(Sandy)
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
2017
Competition year année de concours
2017
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
Creating and Scaling a North American-Style Toum Sauce
Keyword
NSERC
Application summary
Mario Baini's Emporium (Mario's) is a local grocer and take-out restaurant in Truro, Nova Scotia. For the past12 years, Mario's has been producing custom toum sauces and spice blends based on traditional Lebaneseflavours for retail and the demand has been growing organically year over year. A toum sauce is made fromcrushed garlic/olive oil and popular throughout the eastern Mediterranean. Mario's has approached Canada'sSmartest Kitchen (CSK) at Holland College to help refine several versions of the garlic sauces and to help alignthose strong flavours with a more North American style palette. Canada's Smartest Kitchen, a TechnologyAccess Center, is co-located in Charlottetown, PEI with the Culinary Institute of Canada, and is a culinarycreativity R&D center that has focuses on new food product development, food science and marketing. CSKproposes to work closely with Mario Baini's Emporium to develop several toum sauces that would appeal toCanadians and mesh with North American cuisine. In this research collaboration, CSK will explore thepotential for this product to be shelf stable vs refrigerated, explore new packaging technologies and ""food kit""opportunities and conduct sensory science experiments on the organoleptic properties of the product. CSK willalso identify a co-packer for the scale up of the benchtop prototypes to enable full production. This is the firstcollaboration between Mario Baini's Emporium and Holland College.
