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New Poultry Products Developed at RRC

November 5, 2013

Showing off a featured dish at Jane’s Restaurant using Granny’s Finest Poultry Products. (Pictured L-R: Stan Chung, VP Academic & Research, Craig Evans, CEO, Granny’s Poultry and Chef Jeffrey Brandt, Janes Restaurant.)

Showing off a featured dish at Jane’s Restaurant using Granny’s Finest Poultry Products. (Pictured L-R: Stan Chung, VP Academic & Research, Craig Evans, CEO, Granny’s Poultry and Chef Jeffrey Brandt, Janes Restaurant.)


Red River College’s (RRC’s) Hospitality and Culinary Arts program is partnering with Granny’s Poultry Farmers Cooperative to develop products in a commercial kitchen to be taken to market.
Chefs and Students are developing recipes and testing Granny’s new chicken that is fed flax, alfalfa and ginseng through the Sungrown Feeding Program, labeled as Granny’s Finest. They are assisting in getting the product ready for market through applied research in a state-of-the-art kitchen at RRC’s Paterson GlobalFoods Institute. Throughout development, the products will be featured in Jane’s Restaurant, an urban upscale restaurant located in the culinary school, as well as in many other College kitchens.
“Partnering with an industry-leader like Granny’s Poultry benefits Red River College culinary students and researchers through the opportunity to conduct food technology research in the state-of-the-art institute,” said Stan Chung, vice-president, academic and research, Red River College. “RRC’s new Paterson GlobalFoods Institute offers the expertise and resources to industry partners who see an opportunity to apply their product in a commercial/education setting for market consumption.”
“Having the ability to test, develop and then consume Granny’s product in our local market is advantageous to many stakeholders,” said Craig Evans, CEO of Granny’s Poultry Farmers Cooperative. “We are proud to collaborate with farmers, students, education, government and distributors to provide a product that is truly the finest for consumers”.
“Having the ability to test, develop and then consume Granny’s product in our local market is advantageous to many stakeholders,” said Craig Evans, CEO of Granny’s Poultry Farmers Cooperative. “We are proud to collaborate with farmers, students, education, government and distributors to provide a product that is truly the finest for consumers”.
Commercial kitchen laboratories and state-of-the-art equipment at RRC’s newly opened Paterson GlobalFoods Institute will be used to prepare all four new products. Granny’s newest products will be cooked and tested to ensure moisture retention, texture, and, most importantly, flavours remain consistent.
“The Harper Government is pleased to be part of this exciting state-of-the-art culinary facility,” said the Honourable Michelle Rempel, Minister of State for Western Economic Diversification. “The work Red River College is doing at the Paterson GlobalFoods Institute demonstrates the results that can be achieved when government, industry and academia work together to bring a concept from test bench to market.”
Granny’s Finest chicken is available at Miller’s Meats starting November 8th. Some recipes developed by the culinary school are currently available on the menu at Jane’s. Reservations for Jane’s Restaurant can be made at www.janesrestaurant.ca
Winnipeg is becoming a true leader in culinary excellence, with the recent opening of Red River College’s new Paterson GlobalFoods Institute. World-class instruction, cutting-edge technology and partnerships with key industry players prepare RRC students to become the next generation of influencers in the fields of culinary arts, professional baking and patisserie and hospitality and tourism management.
The Natural Sciences and Engineering Research Council of Canada is supporting this research with a $25,000 grant through its College and Community Innovation Program. Through a 2012 investment from Western Diversification, the federal government supported the addition of research infrastructure for the Paterson GlobalFoods Institute with a $2-million investment.