Subventions et des contributions :

Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2019-2020).

Connors Brothers Clover Leaf brand foods (CBCL) is a world leader in canned seafood products with almostx000D
half the share of all Canadian canned seafood market. The Clover Leaf and Bumblebee brands operate as ax000D
wholly owned subsidiaries of Connors Bros and are two of the world's top 10 leading suppliers of shelf stablex000D
seafood. Canada's Smartest Kitchen, the food product research and development center, co-located withinx000D
Holland College's Culinary Institute of Canada is a national leader in food innovation and an NSERCx000D
Technology Access Center. Connor Bros. Clover Leaf and CSK have an established research partnership datingx000D
back several years and have worked closely on the development of several new products destined for Caribbeanx000D
markets. This research proposal is looking to build on the well-established relationship between CBCL andx000D
CSK to help develop new innovative value added seafood products in Atlantic Canada in order to help meet thex000D
worldwide demand of their products while maintaining a level of sustainability of the dwindling fish stocks.x000D
Canada's Smartest Kitchen will work closely with CBCL over the span of this proposed two year project tox000D
develop new innovative products, while reducing waste, providing value to underutilized products and trainingx000D
employees and new culinary students. Canada's Smartest Kitchen will provide hands on educationalx000D
experiences to students of the Culinary Institute of Canada while also teaching employees of CBCL thex000D
proprietary SMART food product development process that CSK has developed and now implements for eachx000D
of the new research and development projects it undertakes.x000D
There are several food product ideas that CBCL has approached CSK to explore and further develop, includingx000D
a seafood protein analog, a fish Vienna sausage product, ready to eat tuna meals, and skinned and de-bonedx000D
sardine filets. Each of these products would be new to the marketplace and would require extensive researchx000D
into the properties of ingredients, flavours, processing requirements and capacity. For each of the products,x000D
there would also require market research, sensory testing, focus groups, and ideation. Ground-up product