Creating and Scaling a North American-Style Toum Sauce

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Mario Baini's Emporium (Mario's) is a local grocer and take-out restaurant in Truro, Nova Scotia. For the past12 years, Mario's has been producing custom toum sauces and spice blends based on traditional Lebaneseflavours for retail and the demand has been growing organically year over year. A toum sauce is made fromcrushed garlic/olive oil and popular throughout the eastern Mediterranean. Mario's has approached Canada'sSmartest Kitchen (CSK) at Holland College to help refine several versions of the garlic sauces and to help alignthose strong flavours with a more North American style palette. Canada's Smartest Kitchen, a TechnologyAccess Center, is co-located in Charlottetown, PEI with the Culinary Institute of Canada, and is a culinarycreativity R&D center that has focuses on new food product development, food science and marketing. CSKproposes to work closely with Mario Baini's Emporium to develop several toum sauces that would appeal toCanadians and mesh with North American cuisine. In this research collaboration, CSK will explore thepotential for this product to be shelf stable vs refrigerated, explore new packaging technologies and "food kit"opportunities and conduct sensory science experiments on the organoleptic properties of the product. CSK willalso identify a co-packer for the scale up of the benchtop prototypes to enable full production. This is the firstcollaboration between Mario Baini's Emporium and Holland College.