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