Impact

Juli’s Cookie Co is a bakery company specializing in cookies for breastfeeding mothers. They sought CFRIL's support for packaging design and shelf-life extension to improve their current offerings and accommodate new products.

CFRIL completed a detailed analysis to help Molly’s Market ensure the quality and safety of their baked goods as they expanded into new refrigerated storage channels. 

CFRIL partnered with Sweets from the Earth to review and improve packaging to enhance product shelf-life.

CFRIL’s assistance included reformulating the original gyro jerky to reduce its water activity and incorporating preservatives to prevent yeast and mold growth.

In a proactive effort to reduce food waste and ensure product quality and availability, Green Goddess partnered with CFRIL to explore solutions for preserving product freshness.

CFRIL supported Nfinite by focusing on scale-up testing for their nanotechnology packaging materials.

CFRIL collaborated with Beck’s Broth to develop a case-ready design for their dry sachet product and to conduct a real-time shelf-life study. 

Dough Parlour sought support for alternative packaging solutions to maintain product quality.

CFRIL collaborated with The Cookie DOH! Factory to conduct a retail shelf-life study on their cookie dough, which was intended to be sold frozen and then slacked off.

Building on their previous two projects with the Conestoga Food Research & Innovation Lab (CFRIL), Terra partnered with CFRIL to further develop and optimize Protina for distribution to other manufacturers. This new project investigated key ingredient traits for potential Protina customers, such as ingredient interactivity, recipe formulation, and protein quality.