Reference number : GC-2017-Q3-00079, amendment number : , agreement type : G, recipient legal name : MacDonald, Gerard Alexander (Sandy) (Holland College), recipient country : CA, recipient province : nan, recipient city : Prince Edward Island|Île-du-Prince-Édouard, recipient postal code : nan, program name english : Applied Research and Development Grants (<$75k), program name french : Subventions de recherche et développement appliquée (<75,000 $), program purpose english : Connors Brothers Clover Leaf brand foods (CBCL) is a world leader in canned seafood products with almost_x000D_
half the share of all Canadian canned seafood market. The Clover Leaf and Bumblebee brands operate as a_x000D_
wholly owned subsidiaries of Connors Bros and are two of the world's top 10 leading suppliers of shelf stable_x000D_
seafood. Canada's Smartest Kitchen, the food product research and development center, co-located within_x000D_
Holland College's Culinary Institute of Canada is a national leader in food innovation and an NSERC_x000D_
Technology Access Center. Connor Bros. Clover Leaf and CSK have an established research partnership dating_x000D_
back several years and have worked closely on the development of several new products destined for Caribbean_x000D_
markets. This research proposal is looking to build on the well-established relationship between CBCL and_x000D_
CSK to help develop new innovative value added seafood products in Atlantic Canada in order to help meet the_x000D_
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 to_x000D_
develop new innovative products, while reducing waste, providing value to underutilized products and training_x000D_
employees and new culinary students. Canada's Smartest Kitchen will provide hands on educational_x000D_
experiences to students of the Culinary Institute of Canada while also teaching employees of CBCL the_x000D_
proprietary SMART food product development process that CSK has developed and now implements for each_x000D_
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, including_x000D_
a seafood protein analog, a fish Vienna sausage product, ready to eat tuna meals, and skinned and de-boned_x000D_
sardine filets. Each of these products would be new to the marketplace and would require extensive research_x000D_
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, program purpose french : Connors Brothers Clover Leaf brand foods (CBCL) is a world leader in canned seafood products with almost_x000D_
half the share of all Canadian canned seafood market. The Clover Leaf and Bumblebee brands operate as a_x000D_
wholly owned subsidiaries of Connors Bros and are two of the world's top 10 leading suppliers of shelf stable_x000D_
seafood. Canada's Smartest Kitchen, the food product research and development center, co-located within_x000D_
Holland College's Culinary Institute of Canada is a national leader in food innovation and an NSERC_x000D_
Technology Access Center. Connor Bros. Clover Leaf and CSK have an established research partnership dating_x000D_
back several years and have worked closely on the development of several new products destined for Caribbean_x000D_
markets. This research proposal is looking to build on the well-established relationship between CBCL and_x000D_
CSK to help develop new innovative value added seafood products in Atlantic Canada in order to help meet the_x000D_
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 to_x000D_
develop new innovative products, while reducing waste, providing value to underutilized products and training_x000D_
employees and new culinary students. Canada's Smartest Kitchen will provide hands on educational_x000D_
experiences to students of the Culinary Institute of Canada while also teaching employees of CBCL the_x000D_
proprietary SMART food product development process that CSK has developed and now implements for each_x000D_
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, including_x000D_
a seafood protein analog, a fish Vienna sausage product, ready to eat tuna meals, and skinned and de-boned_x000D_
sardine filets. Each of these products would be new to the marketplace and would require extensive research_x000D_
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, agreement title english : Advancing the development of value added seafood products by utilizing the process waste streams., agreement title french : Advancing the development of value added seafood products by utilizing the process waste streams., agreement number : CARD2, agreement value : 139350.0, agreement start date : 2017-11-09, 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 2019-2020)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2019-2020)., 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