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Development of All Organic Confectionary Retail Products

Development of All Organic Confectionary Retail Products. GBC Principal Investigator and Research Team Winnie Chiu, Compliments Culinary Centre 2nd year Culinary Management students Centre for Hospitality & Culinary Arts. Food Is Our Passion We Are All About Taste

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Development of All Organic Confectionary Retail Products

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  1. Development of All Organic Confectionary Retail Products

  2. GBC Principal Investigator and Research Team Winnie Chiu, Compliments Culinary Centre 2nd year Culinary Management students Centre for Hospitality & Culinary Arts

  3. Food Is Our Passion • We Are All About Taste • Food fuels the brain both physically and emotionally!

  4. Industry Partner & Funders GBC seed funding CONII POP funding OCE - Connections

  5. Our Students in Action –Candies Anyone ?

  6. Introduction and Research Objectives • We believe the way to improve people’s quality of life is not by taking away “indulgent treats” such as candies. It is by offering consumers “better for you” candies, made from all natural wholesome ingredients. • The project team had chosen to develop a line of gummy candies.

  7. Change of Project Scope • Initial objective was to develop chewy candies and jelly beans. • The change in direction to develop gummy candies due to industry partner’s request, availability of ingredients and equipment.

  8. Methodology Food science Research & Development of commercial candy products using all organic ingredients. • literature search • raw material sourcing & feasibility studies • gold standard prototypes development • costing exercise • panel sensory evaluation (next step) • accelerated shelf-life study (next step)

  9. Results • 40 plus prototypes have been developed using various combinations of organic sweeteners, stabilizers, organic food colour and natural flavours. • Various bench top preparation methods were also evaluated.

  10. Conclusions and Future Research • Various prototypes have been long-listed to present to industry partner. Accelerated shelf life study and quantitative panel evaluation will be carried out on short-listed prototypes. • Future research would include different types of candies such as jelly beans and fruit chews.

  11. Pure Fun is actively expanding into markets using new organic materials. Applied confectionery & food science research, including product development and testing, are required to fully realize the new market potential. Benefits to Industry Partner

  12. Benefits to GBC • Chef School recognized to have diverse expertise in various aspects of food development. • We are aware of the overall wellness eating trend. • Students from the Chef School were able to gain food R&D experience through assisting in prototype development.

  13. Other Potential Benefits to GBC • Chef School brand recognition on primary packaging of Pure Fun products developed by they college. • Product royalty on revenue obtained from candy sales (TBD – discussion with Pure Fun). • Partnership for future projects.

  14. Thanks to Our Students & Recent Graduates ! • Culinary – Alex Gaponovitch • Culinary – Scott Williams • Culinary – Elyse Schopp • Pastry Arts – Christine Hsiung • Culinary – Jeff Vermeer

  15. Thank you ! Now go eat more candies !

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