Feeding a hunger for food innovation
Red River College’s Culinary Research & Innovation team works out of the Prairie Research Kitchen, a state-of-the-art research facility on the 11th floor of the Paterson GlobalFoods Institute. We serve Western Canada’s vibrant food production industries by building on our province’s strengths in food research, development and innovation.
Our clients in the food industry put the creativity and skills of our Culinary Arts students, staff and instructors to work bringing new food products or services to the market.
We’re an ideal and accessible partner, especially for small and medium-sized enterprises who need help with:
- Applied research including recipe, prototype and food service application development, clinical trials of specific ingredients, food product demonstrations, clinical trials, and consumer research
- Technical services such as sample preparation, trade show support, and start-up consultations
- Training to equip your staff to use new ingredients, cooking or preservation methods, or to meet new client needs
A recipe for success
Culinary Research & Innovation’s approach to applied research and prototype development is unique because it adds culinary skills to the process. Our research chefs and food scientists bring all their expertise in food trends, consumer demands, cooking styles and methods to the table. Their insights can provide you with greater long-term competitive advantages—and a higher probability of market success.
Our team comprises instructors from Red River College’s Culinary Arts and Hospitality programs, and can draw from experts in a variety of other fields, including IT, health and life sciences, robotics, and advertising/marketing.
Imagine having 20 researchers working on your project instead of four. That’s what it’s like when you work with us.
All these ingredients combine in our state-of-the-art culinary research facilities, including the new Prairie Research Kitchen at the Paterson GlobalFoods Institute.
Companies partner with us because of our expertise in:
- Recipe development
- Food safety modifications
- Food service technology development
- Food service application testing & development
- Food product consumer research trials
- Clinical trial recipe and meal development
- Nutrigenomics, which uses the Illumina Genetic Sequencer housed at Red River College’s Allied Health Sciences labs to explore new commercial opportunities in food and agriculture
- Indigenous foods and culinary methods
Since 2013, Red River College has worked with approximately 40 companies from Manitoba to British Columbia to generate over 90 product ideas, and develop approximately 70 targeted recipes/ingredient utilizations as student-led projects.
Our partnerships are training the next generation of culinary professionals and entrepreneurs, benefiting the future of our industry.