Supporting the Development of In-house Meat Processing Capabilities for Smith Snacks

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Smith Snacks (SS) of Norman's Cove, Newfoundland currently produces and distributes sandwiches, subs, and baked sweets across Newfoundland. With current production capacity limited in its facility, it is in the process of building a new facility in Whitborne, Newfoundland. Within the new facility, SS is seeking to incorporate meat processing capabilities to its scope of operations. With this expansion in scope, SS is hoping to have more control over the quality of the meat products going into its sandwiches and subs as well as the safety of its products. In addition, SS is seeking to have increased flexibility with the ingredients and processes to open up opportunities to complete in the school nutrition program, such as reducing the levels of sodium in its meat products. SS is seeking the support of Canada's Smartest Kitchen (CSK) at Holland College to develop benchtop formulations for turkey, roast beef, ham, pepperoni and salami that match or exceed the quality and taste of its current suppliers. CSK proposes to develop benchtop formulations that will provide SS with the baseline to scale up in its new facility and also confirm the equipment and processes required to produce the quality of meats SS is seeking.