Research and Innovation Formula Optimization & Scaling Up FRUIT BUTTERS Centre for Hospitality & Culinary Arts.

Research and Innovation

Formula Optimization & Scaling Up

FRUIT BUTTERS

Centre for Hospitality & Culinary Arts

Research and Innovation

Team Members

Industry Partner, Mill Pond Cannery

– Donna Carmichael & David Smythe

CHCA Research Staff

– Winnie Chiu & Moira Cockburn

Primary Student Researcher

– Irene Ngo, Culinary Management Nutrition

Student Research Assistants

– Toby Grater, Culinary Management

– Melissa Godfrey, Baking and Pastry Arts

Research and Innovation

Objectives

Mill Pond Cannery and Preserves Company is a small-scale food manufacturer based in Prince Edward County

High quality ingredients grown and produced in Ontario, to support local farmers and growers, and reduce carbon footprint

Launch five introductory fruit butters using local Apples, Peaches, Plums, Pears, Cherries and all natural ingredients

Fruit butters with an “edge”

Research and Innovation

Methodology – lab scale

Standardise ingredients

Develop recipes on stovetop

– pH level (pH meter)

– Brix (refractometer)

– Viscosity (bostwick viscometer)

Establish “benchmark measurements”

Research and Innovation

Methodology – lab scale

Pilot scale up from stovetop to jacketed kettle

– 2 kg batch to 12 kg batch

Benefits of Jacketed Kettle

– Increases temperature faster

– Less temperature fluctuation

– Larger batch mimics closely to

manufacturing environment

Research and Innovation

Methodology – factory scale

Plant production!

Scale up from jacketed kettle to scraped surface kettle

– 12 kg batch to 600 kg batch

Same process, larger equipment

Frequent monitoring in Quality lab

Research and Innovation

2000 kilograms of fruit

Cooked for 40 hours

1000 kilograms of finished product

Research and Innovation

Methodology – factory scale

Research and Innovation

Results

Launch of FOUR initial products

Presence at TWO high-end retailers (McEwan Fine Foods and Fiesta Farms)

HUNDREDS of satisfied samplers!

Research and Innovation

Future Research / Lessons Learned

Challenges Faced:

– Volatility of fruits required different tactics for each batch

– Cherry product needs more re-testing

• Experiment with different varietals

• Natural flavour extracts

• Acidulents

Research and Innovation

Funding Organizations

Ontario Centres of Excellence Connections

Colleges Ontario Network for Industry Innovation

Research and Innovation

Thank You!