Canada’s Smartest Kitchen, the research arm of Holland College’s Culinary Institute of Canada, received almost $150,000 from the Natural Sciences and Engineering Research Council of Canada (NSERC) to purchase a state-of-the-art vacuum filler, an invaluable piece of equipment when developing both sweet and savoury extruded or deposited food products.
Tim McRoberts, Director of Canada’s Smartest Kitchen, said the new Reiser VEMAG 500 will help research and development chefs create a wide range of food products which fall within stringent formulation specifications for their clients.
"The VEMAG 500 will streamline the food product development process and maximize consistency, as it combines a variety of complex food processing steps. This will save time and money in the development cycle. The equipment is modular and flexible, so our research and development team will be able to use it for a wide variety of foods." ~ Tim McRoberts
Canada’s Smartest Kitchen undertakes over 80 projects in more than 15 food categories annually, so having equipment that is flexible and adaptable is crucial, especially for filling, portioning, depositing, grinding, and extrusion. The new machine gives the research team the ability to accurately and consistently met the specific tolerances and precision measurements required in the field of food innovation.
An NSERC Technology Access Centre, Canada’s Smartest Kitchen supports start-ups and multinationals with a customizable suite of services that can inject value at any stage in a product’s pathway to market. Canada’s Smartest Kitchen is dedicated to helping clients continually innovate and grow. For more information about Canada’s Smartest Kitchen, visit smartestkitchen.ca.
In this picture: (L-R) Tim McRoberts, Director of Canada’s Smartest Kitchen; CSK product developer Vicki Leggo, and CSK research and development chef Allan Williams look over the VEMAG 500 with Aled Bryant, sales representative for the machine’s manufacturer, Reiser.
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Sara Underwood, Media and Communications Officer
Date: Wednesday, October 30, 2019