Case Study: Agricultural BioProducts Innovation Program

Canada's Smartest Kitchen is a member of the BioPotato Network. As a member of the network, the role of Canada's Smartest Kitchen is to incorporate bioactive compounds extracted by other members to develop value-added functional foods.

Challenge:

Canada's Smartest Kitchen set out to source and analyze the characteristics such as texture, colour retention and flavour of available raw potato varieties from a culinary perspective; and to develop preliminary food product concepts and conduct market research on comparable functional food products.

Result:

Developed various potato-based prototypes that are ready to be presented to private industry for possible commercialization.

"The chefs at CSK bring a level of expertise in product development to the BPN which goes beyond any of the technical questions. The work of CSK has given private investors a viable vision of what the aisles of our grocery stores and what the menus of our restaurants could look like in 10 years." - M. Dino KubiK - Acting Deputy Director

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Case Study: Cavendish Farms

Cavendish Farms is the fourth largest processor of frozen potato products supplying leading grocery, food service and quick service restaurants around the world. The company has two plants in Prince Edward Island, Canada and a third in Jamestown, ND, USA. Their strategic location near prime potato growing regions allows Cavendish Farms to use only the best varieties of potatoes for frozen processing. Climate-controlled storage facilities ensure a year-round quality supply of potatoes that can be handled in a safe and healthy manner.

From seed development to growing, harvesting, storage, processing and shipping, Cavendish Farms' integrated approach ensures quality, cost control and uninterrupted supply to customers.

In the fall of 2009, Cavendish Farms officially opened its Culinary Creation Centre, which is co-located with Canada's Smartest Kitchen in Holland College's Tourism and Culinary Centre. The CCC contains a state-of-the-art production line with scalable food processing equipment.

Challenge:

Cavendish Farms asked Canada's Smartest Kitchen to research the sensory qualities of experimental potato products.

Result:

Cavendish Farms received a sensory report on the testing of food products to help them improve their new product generation and increase revenues.

"This partnership will help Cavendish meet customer demand for new and innovative food solutions." - Cavendish Farms President Robert K. Irving - Canada's Smartest Kitchen Grand Opening, October 2009

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Case Study: Future Seafoods Inc.

Prince Edward Island is the leading oyster producing province in Canada, with 6 million pounds shipped worldwide annually. Based in Salutation Cove, in the community of Fernwood, on the south shore of Prince Edward Island, Future Seafoods Inc. has been cultivating some of the best oysters in the Atlantic region, thanks to the ideal conditions of Salutation Cove, a sheltered, clean, protected sanctuary.

Challenge:

Future Seafoods Inc. was looking for a way to develop a product that would extend their market share. A freezer-to- oven-to-table oyster dish seemed like a viable product. Future Seafoods contacted the team at Canada's Smartest Kitchen for help developing the recipe and ensuring that the quality of the product would hold up through processing.

Result:

Oysters Rockyfellas, a frozen appetizer that goes from freezer to oven in specially designed trays and toasts to a golden brown in less than 20 minutes. Every Rockyfella has all the natural goodness and flavour of a Malpeque Oyster topped with a unique blend of some of the finest cheeses in the world.

"I am so impressed by the capabilities of the staff at Canada's Smartest Kitchen. They took our idea and created a world class product." - Ted R. Boutilier, Director of Global Sales & Marketing, Future Seafoods Inc.

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Case Study: Lean Machine

Lean Machine Inc. is a full service vending operation based in Atlantic Canada whose focus is to provide nutritional snacks and beverages that not only taste great, they also have to pass registered dietitian approval.

Challenge:

When Lean Machine decided to develop a line of snack foods that met the maximum nutrition criteria for sale in schools across Canada, the company knew they needed help from a skilled food product research and development lab.

Result:

In partnership with Lean Machine, Canada's Smartest Kitchen developed four new high quality snack foods that had healthy levels of fibre, protein, fat, sodium and sugar – and taste delicious!

With assistance from Three Oaks Innovation, the Food Technology Centre, and packaging consultant Julius PatKai, Lean Machine and Canada's Smartest Kitchen are scaling up the products, with commercialization soon to follow.

"From the very beginning, the relationship with Holland College's Industry Liaison Office has been instrumental to the success of this entire venture. They partnered with us on the submission of a PEI Discovery and Development Fund proposal as well as providing invaluable expertise throughout the whole product development process on food science, licensing, suppliers and market testing. Their passion, knowledge and ability to respond quickly to our needs made this an entirely positive experience for our company." - April Glavine, CEO - Lean Machine

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Case Study: Phyterra Yeast Inc.

Phyterra Yeast Inc. is developing and commercializing advanced yeast products to reduce naturally occurring chemicals that are classified by the WHO as probable human carcinogens.

Current projects include the prevention of Ethyl Carbamate and Acrylamide, naturally occurring by-products from food and beverage processing. These are found in many commonly-consumed products such as fermented products including alcoholic beverages as well as baked and fried foods.

Challenge:

To reduce noxious chemicals commonly present in food and beverages.

Result:

The Canada's Smartest Kitchen team utilizes specific strains of yeast for early research and development trials. These research samples are then analyzed by Phyterra to assess performance of the yeast strains that were tested.

"The work that has been provided to us has been critical in developing our products and of great benefit in furthering our company's interests. Our current association with the CSK is greatly accelerating our endeavours in the variety of food and beverage industries that our yeast products are to be employed." - John Husnik, Ph.D. - Senior Research Scientist - Phyterra Yeast Inc.

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Case Study: Louisbourg Seafoods

Louisbourg Seafoods Ltd. is located in Louisbourg, Nova Scotia and is a processor of shellfish and groundfish. Started in May 1984, Louisbourg Seafoods has become famous for producing a top quality snow crab and North Atlantic Cold Water Shrimp under the Mira Bay brand. While the traditional species of snow crab, lobster, and groundfish are most important, Louisbourg Seafoods has based its future on diversification. The company processes and sells over 20 species of seafood products caught in Atlantic Canada.

Challenge:

Louisbourg Seafoods is always looking for new and innovative ideas to develop and market its traditional and under-utilized species. The company turned to Canada’s Smartest Kitchen to develop product and marketing support services and materials.

Result:

Louisbourg Seafoods was able to promote their award-winning, high quality seafood at various food shows all over the world by means of unique and innovative brochures and chef-tested recipes.

"[Research chef] Kimbal prepared the Mira Bay crab crebes for the tasting. It was at this tasting that I realized the importance of the culinary component within our company. The Culinary Institute of Canada has become part of the Louisbourg Seafoods family. This business relationship is one of the best investments that our company has made." - Lori Kennedy - Co-Founder/Owner Louisbourg Seafoods