Creating and Scaling a North American-Style Toum Sauce

Mario Baini's Emporium（英语：Mario Baini's Emporium）是一家位于新斯科舍省特鲁罗的杂货店和外卖餐厅。在过去的12年里，马里奥一直在生产定制的酱汁和香料混合物的基础上，传统的酱汁和香料混合物的零售和需求一直在逐年有机增长。蒜泥酱料是由压碎的大蒜和橄榄油制成的，在地中海东部很受欢迎。马里奥已经接触了荷兰学院的加拿大最聪明的厨房（CSK），以帮助改进几个版本的大蒜酱，并帮助用更北美风格的调色板来调味这些强烈的味道。加拿大最聪明的厨房，一个技术访问中心，是共同位于夏洛特敦，爱德华王子岛与加拿大烹饪学院，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建议与马里奥·拜尼的商场密切合作，开发几种既能吸引加拿大人又能与北美美食融合的酱汁。在这项研究合作中，CSK将探索该产品的货架稳定性与冷藏的潜力，探索新的包装技术和“食品包”的机会，并对产品的感官特性进行感官科学实验。CSK还将确定一个合作包装的规模了台式原型，使全面生产。这是Mario Baini's Emporium与荷兰学院的首次合作。

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.