Grants and Contributions:

Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019).

Innovation in clean-label shelf-stable gluten-free snack products requires careful attention to product texturex000D
since it is critical to product quality. To extend product shelf-life in these products, so companies can reach ax000D
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 (nox000D
added preservatives). The research challenge therefore is to extend product shelf-life with only the company'sx000D
current list of ingredients, while assessing the effects of reformulation on how the raw materials perform duringx000D
processing. If a change in formulation causes substantial problems during processing, the ingredient changesx000D
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 currentx000D
packaging material. The second is to quantify the flow behaviour of the dough as a function of changes inx000D
ingredients. The final part is to study the effect of adjusting specific ingredients supplied to the processor so asx000D
to manipulate dough flow characteristics. The organic and wellness food category where the company's productx000D
resides is one of the fastest growing areas in the food industry. Project outcomes will lead to a direct effect onx000D
the Canadian economy and employment by enhancing the innovation capacity of a Manitoba company. Byx000D
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 newx000D
product lines in this growing market sector.