Research projects

Extending shelf-life and optimizing packaging for Real Food for Real Kids

Real Food for Real Kids partnered with Conestoga’s Food Research & Innovation Lab to explore packaging solutions that could support the company’s continued growth. The project focused on evaluating approaches to extend the refrigerated shelf-life of select dips and soft-cooked vegetable products, helping the company improve distribution flexibility while maintaining product quality.

Improving packaging reliability for Zing Pantry Shortcuts

Zing Pantry Shortcuts partnered with Conestoga’s Food Research & Innovation Lab to address packaging challenges affecting several of its flagship chili crisp products.

Supporting in-house sauce production at Feature Foods

Feature Foods partnered with the Conestoga Food Research & Innovation Lab (CFRIL) to support scale-up and development of mayonnaise and whipped salad dressing formulations for in-house production.

Supporting shelf-life and packaging development for North Pacific Kelp Wild Foods’ kelp biostimulant

North Pacific Kelp Wild Foods partnered with the Conestoga Food Research & Innovation Lab to explore strategies for improving shelf-life and identifying sustainable packaging options for their kelp-based biostimulant product.

Enhancing packaging and shelf-life strategies for Live On Chocolate

Live On Chocolate partnered with Conestoga’s Food Research & Innovation Lab to support packaging development and explore ways to extend the shelf-life of their signature truffle products.

Supporting product development and packaging strategies at Hummingbird Chocolate Maker

Hummingbird Chocolate Maker partnered with the Conestoga Food Research & Innovation Lab to explore opportunities to enhance their packaging processes and extend the shelf-life of key products.

Scaling up beverage formulations for shelf-life and packaging optimization for Cool Story

Cool Story partnered with Conestoga’s Food Research & Innovation Lab to scale up and evaluate multiple beverage formulations using high temperature short time and ultra-high temperature processing at CFRIL’s pilot plant.

Exploring sustainable fruit processing for Oat & Mill’s dairy-free ice cream

Oat & Mill partnered with the Conestoga Food Research & Innovation Lab (CFRIL) to explore alternative fruit processing methods that align with the company’s commitment to sustainability and product quality.

Supporting product development and commercialization for Terra Bioindustries

Terra Bioindustries, an Elmira-based food upcycling company, partnered with the Conestoga Food Research & Innovation Lab to support the development of technical specifications and prototype formulations for one of their flagship ingredients, Recyclose.

Exploring peer-led healthy eating initiatives for Conestoga students

This project examined healthy eating programs at post-secondary institutions across Canada to identify successful models, particularly those that are peer-led, and assess their potential for implementation at Conestoga.