Research and Innovation Welcome Research and Innovation Shelf

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 Progress & Changes § Finalized Formulation Measurements for Lab Batch § Began to finalize ingredients; – Sweeteners; syrups – Stabilizers; starches

Research and Innovation Accelerated Shelf Life Study § 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

Research and Innovation Canadian Organic Standards § 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%.

Research and Innovation Gelatin 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

Research and Innovation Fish Gelatin § 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

Research and Innovation Scaling Up Using Jacketed Kettle § 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

Research and Innovation Jacketed Kettle Process § Measuring

Research and Innovation Jacketed Kettle Process § Ingredients

Research and Innovation Jacketed Kettle Process § Adding Syrup

Research and Innovation Jacketed Kettle Process § Boiling Point

Research and Innovation Jacketed Kettle Process § Taking Temperature

Research and Innovation Jacketed Kettle Process § Citric Acid

Research and Innovation Jacketed Kettle Process § Organic Flavour

Research and Innovation Jacketed Kettle Process § Organic Colour

Research and Innovation Jacketed Kettle Process § Measuring Brix

Research and Innovation Jacketed Kettle Process § Dispensing

Research and Innovation Jacketed Kettle Process § Depositing

Research and Innovation Jacketed Kettle Process § Final Product

Research and Innovation Going Forward § Test the evaporation rate of the Pilot Batch – Measuring loss for costing purposes § Shelf Life Study § Coating

Research and Innovation Thank You!