Impact

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. 

Pusateri's Fine Foods collaborated with CFRIL and the SMART Centre to extend the shelf-life of their diverse line of soups and stews.

With the goal of developing new produce trays, Bio-Origins partnered with the Conestoga Food Research & Innovation Lab (CFRIL) and Conestoga's SMART Centre on an eight-month project.

Sugar Daddies Bakery Inc., a keto-friendly bakery with locations in Cambridge and Hamilton, including a production facility within the Cambridge retail outlet, specializes in offering keto lemon and Nanaimo bars.

Atare Foods produces a range of African-inspired sauces packaged in glass jars and sold directly to consumers. However, due to the weight of their products, Atare Foods faces extra shipping costs that affect their bottom line.

Good Food for Good partnered with CFRIL to provide data to inform decision-making regarding product shelf-life and investigate alternative sustainable packaging for their ketchup. 

Dawn Foods has been a global bakery ingredients leader for over a century. They understand that in some instances, quality tests may take longer than desired, leading to delays in receiving feedback from the quality assurance team to the production floor.

The Virtual & Augmented Reality Lab and the Conestoga Food Research & Innovation Lab worked with VG Meats to create digital simulations for meat plant safety training.