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先者，在加拿大所有罐头海鲜市场的份额都很高。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之一。加拿大最聪明的厨房是食品研发中心，与荷兰学院的加拿大烹饪学院共处一室，是全国食品创新的领先者和NSERC技术接入中心。康纳兄弟、三叶草、Leaf和CSK早在几年前就建立了研究合作伙伴关系，并在开发几种面向加勒比市场的新产品方面进行了密切合作。这项研究计划旨在建立CBCL和CSK之间的良好关系，以帮助在大西洋加拿大开发新的创新增值海鲜产品，以帮助满足其产品的全球需求，同时保持不断减少的鱼类资源的可持续性。加拿大最聪明的厨房将在这项拟议的两年项目期间与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，并培训员工和烹饪新生。加拿大最聪明的厨房将为加拿大烹饪学院的学生提供实践教育经验，同时向CBCL的员工传授CSK开发的专利智能食品产品开发流程，该流程现已在其承担的每个新研发项目中实施。CBCL已与CSK接洽，以探索和进一步开发几个食品产品创意，包括海鲜蛋白类似物、维也纳鱼肠产品、即食金枪鱼，以及去皮和去骨的沙丁鱼鱼片。这些产品中的每一种都是市场上的新产品，需要对成分、风味、加工要求和能力的特性进行广泛的研究。对于每一种产品，还需要市场调查、感官测试、焦点小组和构思。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