Creating and Scaling a North American-Style Toum Sauce

制作和缩放北美风格的土姆酱

• 批准号: 520888-2017
• 负责人: MacDonald, GerardAlexander(Sandy)
• 金额: $ 1.82万
• 依托单位: Holland College
• 依托单位国家: 加拿大
• 项目类别: Applied Research and Development Grants - Level 1
• 财政年份: 2017
• 资助国家: 加拿大
• 起止时间: 2017-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=641700
• 关键词: Creating; Scaling; North; American; Style

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.

Mario Baini's Emporium （Mario's）是新斯科舍省特鲁罗的一家当地杂货店和外卖餐厅。在过去的12年里，马里奥一直在生产基于传统黎巴嫩风味的定制图姆酱和香料混合物，用于零售，需求逐年有机增长。一种由碾碎的大蒜和橄榄油制成的图姆酱在地中海东部很受欢迎。马里奥餐厅已经找到了加拿大荷兰学院的“最聪明厨房”（CSK），帮助改进几种不同版本的大蒜酱，并帮助将这些浓烈的味道与更北美风格的调色板结合起来。加拿大最聪明的厨房是一个技术访问中心，与加拿大烹饪研究所共同位于PEI的夏洛特敦，是一个烹饪创意研发中心，专注于新食品开发，食品科学和营销。csk提议与马里奥·拜尼（Mario Baini）的Emporium公司密切合作，开发几种既能吸引加拿大人，又能与北美美食相融合的土姆酱。在这项研究合作中，CSK将探索该产品的货架稳定性和冷藏性的潜力，探索新的包装技术和“食品包”机会，并对产品的感官特性进行感官科学实验。CSK还将确定一个代加工厂，用于扩大台式原型的规模，以实现全面生产。这是Mario Baini的Emporium和荷兰学院的首次合作。