20 Results
Lignition was interested in using one of their novel seed coatings to increase carbon capture of their crops. Fanshawe helped optimize the coating through various trials to improve the distribution and consistency of Lignition’s product.
Geissberger Farmhouse Cider was looking to determine the shelf-life of their sweet apple cider once opened. Their target was a 3-month stability and Fanshawe was able to analyse the contents over the requested period. Additional recommendations were made to enhance their product performance.
Fanshawe helped Booch Organic Kombucha develop an ethanol control method, ensuring regulatory compliance and accurate monitoring throughout their process.
Having developed a new cold brew coffee beverage, Java Blend sought out Fanshawe's expertise to determine the shelf-life of their new product prior to launching. Fanshawe recommended the optimal storage conditions to maximize shelf-life based on the analysis conducted over the 12-month study.
Cedar Valley partnered with Fanshawe to enhance production as market demand grew. A scale-up plan was developed and overall optimization was conducted for their pita chips.
LiveFit's goal was to reduce the amount of waste generated by plastic food containers. Fanshawe's team developed a process to break down polyester-based plastic packaging into liquid or powder forms.
Fanshawe College partnered with London Community Fridge to enhance operations and improve food accessibility for those facing food insecurity.
The Exchange Brewery recently developed a new hop seltzer beverage. With Fanshawe's expertise, both refrigerated and unrefrigerated analysis of their product was conducted over a 12-month period to determine the presence of any microorganisms or contaminants.
This project transforms 100% cotton waste into glucose for fermentation, promoting sustainability and positioning Fanshawe College as a leader in textile waste innovation.