Advancing the development of value added seafood products by utilizing the process waste streams.

康纳斯兄弟三叶草品牌食品（CBCL）是罐头海鲜产品的世界领导者，几乎占加拿大罐头海鲜市场的一半份额。三叶草和大黄蜂品牌是康纳斯兄弟的全资子公司，是世界十大货架稳定食品供应商中的两家。加拿大最聪明的厨房，食品研发中心，位于加拿大荷兰学院烹饪研究所内，是食品创新的国家领导者，也是nserc技术访问中心。Connor Bros. Clover Leaf和CSK已经建立了多年的研究伙伴关系，并密切合作开发了几种面向加勒比市场的新产品。该研究计划旨在建立CBCL和csk之间建立的良好关系，以帮助在加拿大大西洋开发新的创新增值海鲜产品，以帮助满足全球对其产品的需求，同时保持不断减少的鱼类资源的可持续性。在这个为期两年的项目中，加拿大智能厨房将与CBCL密切合作，开发新的创新产品，同时减少浪费，为未充分利用的产品提供价值，并培训员工和新的烹饪专业学生。加拿大最聪明的厨房将为加拿大烹饪学院的学生提供实际的教育经验，同时也向CBCL的员工传授CSK为其承担的每个新研究和开发项目开发并实施的专有智能食品开发过程。CBCL已经与CSK接触，探索和进一步开发了几种食品创意，包括海鲜蛋白质模拟物、维也纳鱼香肠产品、金枪鱼餐、去皮和去骨沙丁鱼片。这些产品都是市场上的新产品，需要对成分、口味、加工要求和容量进行广泛的研究。对于每一种产品，都需要市场调研、感官测试、焦点小组和创意。磨碎的产品

Connors Brothers Clover Leaf brand foods (CBCL) is a world leader in canned seafood products with almosthalf the share of all Canadian canned seafood market. The Clover Leaf and Bumblebee brands operate as awholly owned subsidiaries of Connors Bros and are two of the world's top 10 leading suppliers of shelf stableseafood. Canada's Smartest Kitchen, the food product research and development center, co-located withinHolland College's Culinary Institute of Canada is a national leader in food innovation and an NSERCTechnology Access Center. Connor Bros. Clover Leaf and CSK have an established research partnership datingback several years and have worked closely on the development of several new products destined for Caribbeanmarkets. This research proposal is looking to build on the well-established relationship between CBCL andCSK to help develop new innovative value added seafood products in Atlantic Canada in order to help meet theworldwide demand of their products while maintaining a level of sustainability of the dwindling fish stocks.Canada's Smartest Kitchen will work closely with CBCL over the span of this proposed two year project todevelop new innovative products, while reducing waste, providing value to underutilized products and trainingemployees and new culinary students. Canada's Smartest Kitchen will provide hands on educationalexperiences to students of the Culinary Institute of Canada while also teaching employees of CBCL theproprietary SMART food product development process that CSK has developed and now implements for eachof the new research and development projects it undertakes.There are several food product ideas that CBCL has approached CSK to explore and further develop, includinga seafood protein analog, a fish Vienna sausage product, ready to eat tuna meals, and skinned and de-bonedsardine filets. Each of these products would be new to the marketplace and would require extensive researchinto the properties of ingredients, flavours, processing requirements and capacity. For each of the products,there would also require market research, sensory testing, focus groups, and ideation. Ground-up product