Grants and Contributions:

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Title:

Elimination of added sugar as a sweetener in balsamic reductions.

Agreement Number:

EGP

Agreement Value:

$25,000.00

Agreement Date:

Aug 23, 2017 -

Organization:

Natural Sciences and Engineering Research Council of Canada

Location:

British Columbia, CA

Reference Number:

GC-2017-Q2-00344

Agreement Type:

Grant

Report Type:

Grants and Contributions

Additional Information:

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

Recipient's Legal Name:

Frostad, John (The University of British Columbia)

Program:

Engage Grants for Universities

Program Purpose:

British Columbia has a substantial number of locally-owned-and-operated companies that contribute to thex000D
food and agricultural industry. The continued growth and success of these companies is therefore essential forx000D
the economic growth of British Columbia and Canada. This research project will be a collaborative effortx000D
between the University of British Columbia and Nonna Pia's Gourmet Sauces (based in Whistler, Britishx000D
Columbia) and will accelerate the development of new food products through the application and discovery ofx000D
new principles of food engineering. The successful completion of this project will directly result in bringingx000D
new products to market and set Canada apart as the premier producer of all-natural balsamic vinegarx000D
reductions.