Research and Innovation Welcome. Research and Innovation Shelf Life Study Formula Optimization &...

Research and Innovation

Welcome

Research and Innovation

Shelf Life Study

Formula Optimization & Scaling Up

Organic Gummy Candies

Center for Hospitality & Culinary Arts

Research and Innovation

Finalized Formulation Measurements for Lab Batch

Began to finalize ingredients;

– Sweeteners; syrups

– Stabilizers; starches

Progress & Changes

Research and Innovation

Delayed due to;

– Canadian Organic Standards

– Optimize Gelatin Selection; Kosher/Not Kosher

– Company’s Philosophy vs. Optimal Texture and Cost

Real Time vs. Accelerated Time

Accelerated Shelf Life Study

Research and Innovation

All agricultural base ingredients must now be changed from ‘Natural’ to ‘Organic’ in order to be ‘certified organic’.

Means changing both flavours and colours

This has increased cost of

raw materials by 20%.

Canadian Organic Standards

Research and Innovation

1. Pork; most economical, but not kosher

2. Beef; most expensive- kosher

3. Fish; in between costs- kosher pareve

4. Vegan/ Vegetarian based stabilizers; not the optimal ‘traditional gummy’ texture

Gelatin

Research and Innovation

Meets Kosher Pareve Standards,

Still remains a gray area; not finalized as a stabilizer

From a textural, cost and ingredient criteria perspective, fish is our best option

Fish Gelatin

Research and Innovation

650 g Batch to 8.5 kg Batch

Benefits of Jacketed Kettle;

– Increases temperature faster

– Less temperature fluctuation

– Larger batch mimics closely

to manufacturing a

Commercial Batches

Scaling Up Using Jacketed Kettle

Research and Innovation

Measuring

Jacketed Kettle Process

Research and Innovation

Ingredients

Jacketed Kettle Process

Research and Innovation

Adding Syrup

Jacketed Kettle Process

Research and Innovation

Boiling Point

Jacketed Kettle Process

Research and Innovation

Taking Temperature

Jacketed Kettle Process

Research and Innovation

Citric Acid

Jacketed Kettle Process

Research and Innovation

Organic Flavour

Jacketed Kettle Process

Research and Innovation

Organic Colour

Jacketed Kettle Process

Research and Innovation

Measuring Brix

Jacketed Kettle Process

Research and Innovation

Dispensing

Jacketed Kettle Process

Research and Innovation

Depositing

Jacketed Kettle Process

Research and Innovation

Final Product

Jacketed Kettle Process

Research and Innovation

Test the evaporation rate of the Pilot Batch

– Measuring loss for costing purposes

Shelf Life Study

Coating

Going Forward

Research and Innovation

Thank You!