OUR EXPERTISE
Masters in Food Sciences
Bachelor of Food Sciences
Baking and Cracker Manufacturing and Troubleshooting in bakery course at the American Institute of Baking
Courses from Richardson Research Inc. Chocolate and Confectionary technology
Confectionery course at Barry Callebaut: making ganache and sweets at the chocolate academy
More than 25 years of experience in research and development of new food products for Kraft Canada (Nabisco division), Barry Callebaut, Pâtisserie Gaudet, Loblaws Grocery division, Culinar, Bromatechnologies.
More than 10 years of expertise in nutritional labeling for the food industry.
Professor of Process Technology and Food Quality in bakery courses, dairy processing courses and cheese making courses.
• 3 patents with Kraft:
• US20060246202, US20130295233, US8367142 Production of Shredded of Flaked Whole Grain-Containing Composite Food products
CREATION
Research and development of new food products in bakery, pastry, chocolate, and dairy products
Creation of customer-specific recipes and products adapted to your company
Recipe and cost optimization
Help with the start of a new production line
Ingredient Functionality Advisor
Technical support for production issues
Implementation of new products in the factory
Creation of specifications for factory production and quality control
Research of new technology
Food labeling according to the new regulations enforced in December 2021 in Canada
List of ingredients and allergens
Table of nutritional values according to new criteria
Allégations nutritionnelles
Validation d’épreuve avec les imprimeurs
Label Transition support
NUTRITION ANALYSIS
TRAINING
TAILORED TO YOUR NEEDS
Training of staff in food factories in bakery, pastry, chocolate, and dairy products s
Ingredient functionality training
Food preservation training
Training on manufacturing processes and use of chocolate and compounds in food factories
Personalized training according to your needs.