Research Services

Prairie Research Kitchen offers the following services designed to meet your company’s innovation needs:

From rapid prototyping and ingredient applications to consumer research trials and customized training, Prairie Research Kitchen has a variety of offerings to support organizations like yours.

Research and Development

Rapid Prototyping

Food product prototypes are often consumer-tested, either through a quick study or by test marketing by the client before scale-up occurs.

When possible, prototype development activities are supported by our student workforce. Red River College students learn to apply research methods and experimental design to the food product creation process.

Scale-up, shelf-life, and nutritional labeling can be done in partnership with food development centres.

Food Service Application, Testing and Development

Our research group can prepare and compare different products under a variety of food service conditions.

Our facilities can also be used to introduce, demonstrate and market-test new products to potential customers, chefs, and/or distributors in the School of Hospitality and Culinary Arts’ restaurants or test kitchens.

Food Equipment Demonstrations

Prairie Research Kitchen offers a place to explore, test, validate and develop your ideas.

From trialing new technologies, equipment or applications related to the food consumers’ experience, Prairie Research Kitchen can help get you started.

Consumer Research

Consumer acceptance is key to successfully commercializing your food service or product. Our central location in downtown Winnipeg gives us immediate access to a large, diverse population for product feedback.

Food samples can be prepared in Red River College kitchens and surveys can be delivered in the public atrium of the Paterson GlobalFoods Institute. We can also connect you with students in Red River College’s International Business program to pursue market research projects in foreign markets.

Food Process Improvements

Food manufacturers require better quality, longer shelf life and more resource-efficient solutions. Food process optimization services can be done through on-site consultations or in-house experimentation.

Prairie Research Kitchen can help you analyze your current formulation or production process, identify opportunity gaps, and develop cost-effective solutions.

Clinical Trials and Product Development

Work with our multidisciplinary research team to develop appealing meal variations that meet the needs of specific diets, or clinical trial products for populations with specific dietary needs.

The research team will work with clinical researchers to develop and produce clinical trial food samples for your company.

Technical and Business Services

Student-led Recipe Development

New ingredients and extracts provide an excellent opportunity for students to work with industry partners under the guidance of experienced Research Chefs. Our culinary students learn to understand ingredient functionality and substitutions to meet formulation targets according to clients’ needs.

Clients receive consumer-friendly recipes to showcase their new ingredients.

Food Styling and Photography

We can help make your food look as good as it tastes!

Food styling has become a popular service to provide social media-ready ideas for companies to show off their impressive creations.

Photography for these projects is also conducted through paid student opportunities.

Sample Preparation / Trade Show Support

We can design and prepare a small number of samples (less than 1,000) for clients to be used for presentations, trade shows, or events on a fee-for-service basis.

This service provides students with opportunities to interact with industry, and provides you with the opportunity to showcase samples of your product developed in an inspected, registered facility by trained food handlers.

Access to Resources, Funding and More

A research partnership with the Prairie Research Kitchen opens the door to a network of resources designed to move your idea to the next level. Red River College is an active, respected member of an innovation community that can help you with ingredient innovation, formulation development, identifying potential scale-up challenges, and marketing guidance – right through to supporting the product launch.

We can also help you access research funding and support your commercialization efforts by developing customer applications, consumer feedback and test samples, and digital media content through student-led projects.

Training and Knowledge Diffusion

Corporate On-site and In-house Training

Prairie Research Kitchen offers an exceptional space for you to train your staff in the use of new ingredients, cooking or preservation methods, or to meet new client needs. We come to you, or you come to us. With our flexible training solutions, your organization can benefit from Prairie Research Kitchen’s expertise to demonstrate best practices and innovative solutions to improve performance and knowledge of your staff.

Safety and Processing Training

With our safety and processing training options, you can capitalize on our existing training packages. Our courses are developed based on recognized industry needs on food trends that continue to develop and become widespread.

External organizations can access training related to new ingredients and new preparation techniques, including safety and taste development: e.g., gluten-free baking, charcuterie, fermentation, and sous-vide.

Networking Events

Networking events are a great way to expand your industry knowledge, put your name out there, and establish strong partnerships.

With our technology diffusion services, we can support you in selecting and participating in networking events, trade shows, industry-specific events and symposia.

 

“We have partnered with [the Prairie Research Kitchen] on several occasions with great results. We look forward to new projects that bring together our scientists with the RRC chefs for the benefit of Manitoba companies and commodities. We value the input chefs bring to the innovation table.”
– Robin Young, COO, Manitoba Food Development Centre