1.1: Our Clients
We serve all sizes of companies, from start-ups to large manufacturers and food service organizations. This includes:
- Companies who want to bring new business ideas to life
- Product development professionals who need support between ideation and scaling-up
- Food processing/service companies seeking process improvement or ingredient optimizations
1.2: Client Needs
Our clients work with us in three core types of services:
| Service |
Description |
| Research and Development |
Food prototyping, ingredient applications, food process modifications and consumer research trials |
| Technical Services |
Recipe development, food photography, commercialization and marketing support |
| Training |
Training related to incorporation of novel ingredients or new cooking or preservation methods |
Emerging areas for culinary research include food fermentation, charcuterie and meat curing, food waste repurposing, and clinical sample development and production. Product and process development continues with proteins, hemp, pulses, and Indigenous foods and ingredients.
Read more about our services here.
Bring your project idea to life utilizing the unique combination of technology, facilities and expertise from Red River College. To get things started, contact us to talk about your research challenge. Let us know what you have in mind, and we’ll help you figure out the scope of the project. To submit your project idea, contact us today.
Once you get in touch with us, we’ll work together to figure out the best way to bring your idea to life. We listen to your needs and gain a thorough understanding of the project requirements. Then we provide guidance, address uncertainties, and work to ensure your product will meet your expectations. We work with you to define project scope, possible timelines and next steps.
Pricing and timetable of deliverables will be determined on an individual basis. Clients’ requirements will be gathered and analyzed to determine the scope of the service. The deliverables will depend on the scope and objective of the service.
Once we figure out the scope of your project, we’ll help you tap into funding opportunities. As a Natural Sciences and Engineering Research Council of Canada (NSERC) funded Technology Access Centre, we have access to a pool of grants from different funding sources that support innovative services and products, applied research and industry training. The cost of the project could be partially covered by one of our funding agencies. We can also leverage your cash to secure additional funding. You will also have the option of paying for the project, especially if immediate delivery is preferred.
When your project is ready to start, we’ll mobilize our resources to better serve your needs. Depending on the scope of your project, you could team up with Prairie Research Kitchen expert staff, Red River College instructors, students and partner organizations to get the return on your investment. Access our technology and facilities to support your project, or we could come to you if you’re looking for convenience.
Make food prototypes and test new ingredients. Create new recipes and develop consumer taste testing. Train your team to improve production processes. At Prairie Research Kitchen, we strive for developing meaningful projects that can fulfill the bottom line of all organizations – bringing return to your investment. Read more about our success cases and find out how we engage with our clients to deliver our projects on time and on budget.
