Addressing Technical Challenges With Scaling Kombucha Production

通过扩大康普茶生产来应对技术挑战

• 批准号: 536435-2018
• 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: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=658238
• 关键词: Addressing; Technical; Challenges; Scaling; Kombucha

Red Rover Craft Cidery (RRCC), located in Fredericton, New Brunswick recognized a significant gap and capitalized on that market opportunity by developing a new craft cider industry in New Brunswick. In the beginning, education was the key to the growth of this unique company. The public was neither accustomed to nor understood craft hard ciders so initially they branded themselves as a brewery. As they established a reputation within the community and the cider industry grew, they changed their name to Red Rover Craft Cidery. In 2016, they out grew their original home and moved to a larger capacity space and have been steadily growing ever since. Red Rover has been experimenting with new kombucha products on a bench scale as a possible avenue for expansion. Red Rover approached Holland College Canada's Smartest Kitchen, the food product research and development arm of the Culinary Institute of Canada and an NSERC Technology Access Center, to help solve technical challenges they are experiencing with the development of new kombucha products, incorporating flavours and the scale up of production.

位于新玩法弗雷德里克顿的红漫游者工艺品公司（RRCC）认识到了一个巨大的差距，并通过在新玩法开发新的工艺苹果酒产业来利用这一市场机会。起初，教育是这家独特公司成长的关键。公众既不习惯也不理解精酿硬苹果酒，所以最初他们将自己称为啤酒厂。随着他们在社区内建立了声誉，苹果酒产业也在发展，他们将自己的名字改为红色罗孚工艺品。在2016年，他们把原来的家扩大了，搬到了一个更大的空间，从那以后一直在稳步增长。红色罗孚一直在实验室规模上试验新的红茶菌产品，作为一种可能的扩张途径。Red Rover与加拿大烹饪学院的食品研发部门荷兰学院加拿大最聪明的厨房和NSERC技术访问中心进行了接触，以帮助解决他们在开发新红茶菌产品时遇到的技术挑战，包括口味和生产规模。