Research Partnerships and Innovation

Research Partnerships & Innovation

Culinary

Winners of the Great Manitoba Food Fight awarded for innovation and simplification

May 7, 2014

A savoury cone stuffed with pork topped with Cornell Creme's Honey Mustard Ice Cream was one of the many innovative canapés created by RRC culinary students at the Great Manitoba Food Fight

A savoury cone stuffed with pork topped with Cornell Creme’s Honey Mustard Ice Cream was one of the many innovative canapés created by RRC culinary students at the Great Manitoba Food Fight

Three innovative Manitoba food businesses received a financial boost at this past weekend’s 8th Annual Great Manitoba Food Fight (GMFF).
The culinary competition went down on Saturday at Jane’s Restaurant, located within Red River College’s Paterson GlobalFoods Institute.

Jill Tanner won the Gold Prize Package to further develop and market her Jamore! Real Fruit Spread

Jill Tanner won the Gold Prize Package to further develop and market her Jamore! Real Fruit Spread

The Gold Prize Package, featuring $13,000 worth of marketing, packaging and development services went to Jill Tanner for her Jamore! Real Fruit Spread. Tanner’s preserve proved that sometimes less is more in the food world, as her four-ingredient product (it only contains blueberries, prunes, water and chia seeds) proved to be the standout for the judges.
The Silver Package, with an approximate value of $8,500, was awarded to Bessie Hatzitrifonos for her Bessie’s Best Tapenade while the Bronze Package, at an approximate value of $4,000, was awarded to farmer-come-food developer Amy Nikkel, Canada’s only producer of gluten-free, organic oats for her Adagio Acres brand Rolled Naked Oats.
Red River College students were also part of the program as ten of our future chefs made some innovative canapés highlighting the ten competing Manitoba made products.
“The students were chosen based on their interest, creativity and drive to work with new products – so there was no shortage of volunteers,” said Keith Muller, Dean, RRC School of Hospitality and Culinary Arts. “They get to be the first chefs to use a new and innovative product and hopefully these are the products that they will help to promote in the industry when they transition into the workplace,” Muller continued.

Daniel Coombs took first place in the culinary student competition with his pork tenderloin canapé featuring Naked Rolled Oates

Daniel Coombs took first place in the culinary student competition with his pork tenderloin canapé featuring Naked Rolled Oates

While my personal favourite was student Don Vavroll’s use of Cornell Creme’s Honey & Mustard Ice Cream in a savoury cone with pork, red pepper and black sesame (yes, pork and ice cream together — it was incredible), first place in the student competition went to Daniel Coombs for his canapé involving Naked Rolled Oates and pork tenderloin; second went to student Amy Smith for her well balanced bite which buttressed Bessie’s Best Tapenade with pineapple and a soft, thyme infused cheese; while student Ramina Ritual took third for her transformation of Virginia Enriquez’s Fish Sausage into a fish slider.
This is the first year that the GMFF has partnered with RRC’s School of Hospitality and Culinary Arts.
A full list of competitors and their products can be found here.
About the author: Mike Green is a food writer and journalist in Winnipeg. He recently finished 5th on MasterChef Canada.  

Innovative Manitoba food products fight it out this weekend at Jane’s Restaurant

May 2, 2014

Food fight photo
While we hope none of the competitors actually drop their gloves, we’re certain that your taste buds will take some tasty punches at this year’s Great Manitoba Food Fight (GMFF).
The 8th annual event, which Red River College (RRC) will host at Jane’s Restaurant on Saturday, May 3, will feature 10 entrepreneurial culinary competitors whose new food products will duke it out for $25,500 to help commercialize their enterprise.
RRC’s Culinary Arts students will also be getting in on the action with ten of our aspiring chefs competing for the Best New Recipe Award with signature dishes featuring the competitor’s products.

“Cooking is all about creativity and innovation and the functional food of tomorrow is the innovation of today,” said Keith Muller, Dean, RRC School of Hospitality and Culinary Arts. “Companies are always looking for new products that can be commercialized and taken to market. Entrepreneurs have the business expertise but chefs have the creative ideas. Combining the two parties through the Great Manitoba Food Fight is a natural fit.”
Over its eight year history the GMFF — which is put on by the province’s Manitoba Agriculture, Food and Rural Initiatives (MARFI) — has shown just how diverse and innovative Manitoba’s agriculture and epicurean section can be; past participants include a range of products from fireweed honey sourced in the north, to birch syrup from the Interlake, to prosciutto made from heritage hogs in Pilot Mound.
This year features a crop of ten budding food-based businesses from across the province whose artisanal, locally sourced products have been chosen based on their applications and business plan scores.
You’ll see and taste what Manitoba has to offer, from whole grain beer bread, to fish sausage, to ultra-creamy ice cream, while a panel of expert judges will decide who takes home gold ($13,000), silver ($8,500) and bronze ($4,000).
For the RRC School of Hospitality and Culinary Arts, which is housed in the Paterson GlobalFoods Institute, working with the GMFF this year was a perfect fit, as the partnership can only amplify Manitoba’s food production scene.
“The use of local and sustainable products is the philosophy of the School,” said Muller. “It is a major focus of our business plan to support local business and fuel Manitoba’s economy.”
The GMFF runs all day starting at 9:15 a.m.; while at the reception from 5:30 p.m. to 8 p.m., attendees (for $20) will be able to sample the products and student dishes.

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.

Red River College Home to New Food Testing Centre

January 24, 2013

Paterson GlobalFoods Institute, under construction in 2011

Manitoba’s Red River College is poised to become one of Canada’s top culinary and food-testing centres thanks to an investment by WD in its new Paterson GlobalFoods Institute.

The funding enabled the college to purchase specialized food science equipment for its Paterson Institute, scheduled to open January 2013 in the historic Union Bank Tower in Winnipeg’s Exchange District.

“Our Government’s top priority is creating jobs, growth and long-term prosperity,” said Minister Yelich. “This investment will help ensure the right conditions to develop, test, and commercialize products to bring to market in the food industry.”

Ray Hoemsen, Director of Applied Research and Commercialization at Red River College, said the new equipment’s advanced technological capabilities are helping establish the college as one of Canada’s leading culinary and foodtesting institutes.

“We now have one of the best-equipped facilities in terms of food preparation and advanced technology, particularly in the key areas of testing, tasting, preparation and storage for commercial use,” said Mr. Hoemsen.

Equipped with this new technology, the College’s students and faculty will work directly with local industry to develop and test new food products and processes, ensuring healthier and
tastier foods for Canadians.

By working in partnership with private industry, the College is translating its knowledge and technology into new commercial food products for large
markets and creating new jobs.

As a result, Red River College is helping create new business opportunities by boosting the competitiveness of Manitoba’s food and beverage processing industry – an industry that represents close to one quarter of the province’s manufacturing output, and $4 billion annually in shipments.

Excerpted from Western Economic Diversification Canada’s Fall 2012 Access West Newsletter. Click here to view the full document.

Federal Government Investing $2 Million in Paterson GlobalFoods Institute

June 12, 2012

Red River College – and Manitoba’s food industry – are getting a big boost.
Western Economic Diversification Canada (WD) announced Friday that the federal government is investing $2 million to expand research capabilities at the new Paterson GlobalFoods Institute at Red River College’s (RRC’s) Exchange District Campus. RRC representatives joined the Honourable Lynne Yelich, Minister of State for Western Economic Diversification to make the announcement inside the nearly complete building, which will soon be home to RRC’s Culinary Arts and Hospitality programs.
By giving RRC access to advanced equipment for testing new food products and processes, this funding will develop the opportunities for students and faculty, while growing the Manitoba food industry. Adding another branch to its Applied Research activities, RRC will work with local organizations in the food sector, offering College facilities and expertise to help spark innovation and create business opportunities.
When complete, the Paterson GlobalFoods Institute is anticipated to be one of Canada’s premier culinary institutes and a new standard for heritage-building restoration.
For more information on the funding, check out the WD news release.