Reference number : GC-2017-Q4-01611, amendment number : , agreement type : G, recipient legal name : Scanlon, Martin (University of Manitoba)|Scanlon, Martin (Université du Manitoba), recipient country : CA, recipient province : nan, recipient city : Manitoba, recipient postal code : nan, program name english : Engage Grants for universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : Innovation in clean-label shelf-stable gluten-free snack products requires careful attention to product texture_x000D_
since it is critical to product quality. To extend product shelf-life in these products, so companies can reach a_x000D_
wider market for their products, reformulation or package modifications are often required. However,_x000D_
reformulation is constrained if a food processor wishes to maintain clean-label attributes for their product (no_x000D_
added preservatives). The research challenge therefore is to extend product shelf-life with only the company's_x000D_
current list of ingredients, while assessing the effects of reformulation on how the raw materials perform during_x000D_
processing. If a change in formulation causes substantial problems during processing, the ingredient changes_x000D_
are unlikely to be adopted even if they do extend product shelf-life. This project has three main objectives._x000D_
The first is to evaluate the moisture loss rate from the finished product through the company's current_x000D_
packaging material. The second is to quantify the flow behaviour of the dough as a function of changes in_x000D_
ingredients. The final part is to study the effect of adjusting specific ingredients supplied to the processor so as_x000D_
to manipulate dough flow characteristics. The organic and wellness food category where the company's product_x000D_
resides is one of the fastest growing areas in the food industry. Project outcomes will lead to a direct effect on_x000D_
the Canadian economy and employment by enhancing the innovation capacity of a Manitoba company. By_x000D_
understanding the underpinning mechanisms of process - formulation - packaging effects on product quality,_x000D_
the company will be able to expand their customer base as a result of shelf-life extension and develop new_x000D_
product lines in this growing market sector., program purpose french : Innovation in clean-label shelf-stable gluten-free snack products requires careful attention to product texture_x000D_
since it is critical to product quality. To extend product shelf-life in these products, so companies can reach a_x000D_
wider market for their products, reformulation or package modifications are often required. However,_x000D_
reformulation is constrained if a food processor wishes to maintain clean-label attributes for their product (no_x000D_
added preservatives). The research challenge therefore is to extend product shelf-life with only the company's_x000D_
current list of ingredients, while assessing the effects of reformulation on how the raw materials perform during_x000D_
processing. If a change in formulation causes substantial problems during processing, the ingredient changes_x000D_
are unlikely to be adopted even if they do extend product shelf-life. This project has three main objectives._x000D_
The first is to evaluate the moisture loss rate from the finished product through the company's current_x000D_
packaging material. The second is to quantify the flow behaviour of the dough as a function of changes in_x000D_
ingredients. The final part is to study the effect of adjusting specific ingredients supplied to the processor so as_x000D_
to manipulate dough flow characteristics. The organic and wellness food category where the company's product_x000D_
resides is one of the fastest growing areas in the food industry. Project outcomes will lead to a direct effect on_x000D_
the Canadian economy and employment by enhancing the innovation capacity of a Manitoba company. By_x000D_
understanding the underpinning mechanisms of process - formulation - packaging effects on product quality,_x000D_
the company will be able to expand their customer base as a result of shelf-life extension and develop new_x000D_
product lines in this growing market sector., agreement title english : Systematic examination of formulation effects on product shelf-life of Italian traditional macaroons, agreement title french : Systematic examination of formulation effects on product shelf-life of Italian traditional macaroons, agreement number : EGP, agreement value : 25000.0, agreement start date : 2018-03-07, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada