Holland College has received a multi-year applied research and development grant of $225,000 to support food product development from the Natural Sciences and Engineering Research Council of Canada (NSERC).
In a partnership between Nutracelle, an Island-based company that focuses on developing foods that support health and wellness, Canada’s Smartest Kitchen (CSK), the research and development arm of The Culinary Institute of Canada, will develop several new products.
“This project is an excellent example of how relationships and funding support can align with the growth of a company,” said Dr. Tim McRoberts, director of CSK. “Our research chefs worked with Nutracelle to develop both vegan and whey-based protein powders. The NSERC funding enables us to further our relationship with this award-winning company.”
Melanie Wildman, CEO of Nutracelle, said her team is looking forward to developing more products with the CSK research chefs.
"Our partnership with CSK has been invaluable to our business with successful projects that are sold throughout North America. As a mom of children with food allergies, Nutracelle prides ourselves on natural, delicious health food options that everyone can enjoy. CSK’s strong development team and generous grant from NSERC will allow Nutracelle to continue developing new and innovative products for years to come, right here in P.E.I.!"
“Through generous grants such as these, student learning, the skills of a multidisciplinary culinary and food science team, and industry, merge. Innovation and creativity thrive in this environment and CSK is proud to be a part of such an ecosystem,” Dr. McRoberts said.
Applied research projects are effective ways to solve practical problems; create new products, processes and services; and conduct social research. Holland College’s applied research department works with industry partners to acquire funding for their projects.
As an NSERC Technology Access Centre, Canada’s Smartest Kitchen is available to help companies grow and move their vision forward. For more information about CSK’s applied research projects, visit www.smartestkitchen.com.
In this picture: Food product developer Chef Krista MacQuarrie in Canada’s Smartest Kitchen. MacQuarrie is the project lead for CSK’s partnership with Nutracelle.
For more information about this release, please contact:
Sara Underwood, Media and Communications Officer
Date: Monday, November 16, 2020