Meet the partners we work with!

If you’re new to the R&D world, or perhaps just new to CRI, we thought we’d share some of the recent success we’ve had with our partners locally and nationally. 

We are proud of the contributions that we have been able to make in our Canadian economy. CRI exists to build a better world through R&D that removes business’ growth barriers - here are example of how we do that:

Featured Success Stories

Johnny Gold

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CRI Project Success Story: Johnny Gold
View a video testimonial from Johnny Gold Foods founder, John Felice
Johnny Gold

Johnny Gold Foods, a new company based in the GTA, is looking to develop novel, high-quality food and beverage products, focusing initially on coffee and tea.

The challenge:

To develop the manufacturing process for coating coffee beans to deliver a premium, novel coffee experience for home and commercial settings 

The result:

Fanshawe faculty researchers and students 

  • Developed a water-soluble emulsion with to be used as a coating for the coffee beans
  • Validated the process of coating coffee beans using the emulsion 
  • Verified the quality of the coffee produced with coated beans

 

*We acknowledge the support of the Southern Ontario Network for Advanced Manufacturing Innovation (SONAMI) for this project.

Hot Sauce Co.

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The Hot Sauce Co.
View a video testimonial from The Hot Sauce Co. founder, Jesse Long
Hot Sauce Co.

 

The Hot Sauce Co. is a start-up business established by a young entrepreneur driven by a passion for spicy food. With three products so far and a growing list of clients, this London-based food company was ready for an operational scale-up strategy to pave the road for more customers to taste its yummy offerings.

The challenge:

Increase production capacity to meet growing market demand in a controlled and systematic manner that ensures consistency of product quality.

The result:

CRI researcher Mustafa Khdair, an expert in business process management, analyzed the production process, estimated standard cost of products, and identified and assessed automation options. An interim scale-up solution for the product's bottling stage was reached that increases capacity, minimizes waste and ensures consistent output.

A customized commercial offer was negotiated with a bottling machinery vendor to enable a trial phase for the equipment for the new scale-up. This results in a solution that enables The Hot Cause Co's start-up to grow with reduced financial risk.

 

*This project was supported by SONAMI Ontario.

The Fritter Shop

View a video testimonial from The Fritter Shop founder, Kelvin Van Rijn.
The Fritter Shop

The Fritter Shop is a rapidly-expanding bakery franchise business operated by Fanshawe College graduate Kelvin Van Rijn. He is a graduate of the Marketing Program and Leap Junction. The Fritter Shop’s history actually goes back to 1989 when Kelvin's parents opened up their first bakery located in Downtown Amsterdam. It quickly became well-known for our top quality, consistent baking and neighbourly service. But after 12 years of running this bakery, in 2001, they decided to sell the bakery, their house and move the family to Canada in hopes of a new adventure. After having trouble finding employment they enjoyed, they decided to open up another bakery in Canada called ‘The Dutch Bakery’ located in St. Thomas. This was the bakery where Kelvin learned his trade.

One year around New Year’s time, 'The Dutch Bakery' made apple fritters (a Dutch New Year’s tradition). Seeing the success of this product, Kelvin approached his father and told him the idea to take the bakery's famous fritters and expand the product line.

In January 2016, Kelvin’s Fritter Shop was launched. He started selling at a few local farmer’s markets in London. The business has been rapidly expanding since then, now operating as The Fritter Shop.

The challenge:

Increase production capacity to meet growing market demand in a controlled and systematic manner that ensures consistency of product quality.

The result:

CRI researcher Mustafa Khdair, an expert in business process management, analyzed the production process, estimated standard cost of products, and identified and assessed automation options. An innovative automated, submerged frying solution was found for the product's baking to increase capacity, minimizes waste and ensures consistent output, all with the same labour cost. The result was a six-fold increase in production capacity.

 

*This project was supported by SONAMI Ontario.

     

    Success Stories

    Perfect Herbs
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    CRI project success story: Perfect Herbs

     

    Perfect Herbs is a group of Registered Herbalists and Naturopathic Doctors who started out by tincturing their own herbs for patient use. Their mission is to keep high-quality herbs accessible, affordable, and sustainable for practitioners in Canada.

    The challenge:

    Perfect Herbs needed to address the challenges in both evaporating and spray-drying their herbal tinctures in order to assess the best drying technology for their products. 

    The result:

    The research team at Fanshawe

    • Produced a custom formulation process (food-grade) for evaporating and spray-drying different herbal tinctures 
    • Custom spray-drying technique made it possible to produce a powder with improved physical, chemical, and biological characteristics suitable for further product development
    • Compared the success of different binding agents in dried products in addition to other parameters that will increase the yield and quality of the dried tinctures

     

    *We acknowledge the support of the Natural Sciences and Engineering Research Council of Canada (NSERC) for this project.

    Lupos
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    CRI Project Success Story: Lupos Biotechnology

     

     

    Lupos Biotechnology is a cannabis company focused on consumer health products that collaborate with academia, clinical sites, and cannabis producers to develop and manufacture novel cannabinoid-based products. 

    The challenge:

    Lupos needed to optimize their cannabis emulsion utilizing expertise, equipment, and laboratory techniques available in the Centre for Advanced Research and Innovation in Biotechnology (CARIB) at Fanshawe College.

    The result:

    A team of Fanshawe faculty researchers

    • Produced a review of food-grade ingredients and best industry-applicable homogenization techniques 
    • Identified new food-grade ingredients, that minimize odour, separation, and colour/texture of the company’s water-in-oil (Cannabis) emulsion
    • Developed a new formulation that is stable under various industry applicable conditions (e.g., temperature)

     

    *This project was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC).

    MistyGlen
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    MistyGlen Creamery

     

    MistyGlen has been a dairy producer in Belmont, Ontario since 1957. With a new business expansion, the family has created MistyGlen Creamery with the aim of producing artisanal yogurt and bringing local fresh dairy products to their community.

    The challenge:

    MistyGlen was looking for a way to select and source an appropriate probiotic strain that would be suitable for artisanal, vat-produced yogurt at their onsite local creamery.

    The result:

    The research team at Fanshawe

    • Produced a review of appropriate, available, and effective bacterial cultures based on MistyGlen’s vat processing requirements
    • Identified and established a collaborative framework to streamline their start-up process
    • Partnered MistyGlen with local academic and public sector partners to source probiotics for their business needs

     

    *We acknowledge the support of the Southern Ontario Network for Advanced Manufacturing and Innovation (SONAMI) for this project.

    Momma's Hummus
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    Momma's Hummus

     

    Momma’s Hummus started as a small family business 20 years ago. The year 2022 is expected to be a growth period, hence, a review of operational activities and business sales strategy was necessary to assess any investment in equipment or improvement in operations management to support this scale-up potential.

    The challenge:

    To analyze the hummus, spread and sauce preparation and cooking operations, assess the need for scale-up equipment and develop a conceptual facility layout for a new production kitchen to meet future growth potential.

    The result:

    CRI researcher Mustafa Khdair, an expert in business process management, documented and analyzed the production processes from material reception, batch preparation through packaging and storage of finished products, deciding on machinery requirements for scale-up and designing a conceptual facilities layout for a smooth material flow.

     

    With support from CRI's team:

    1. Standard costing per product was concluded to help in developing a more profitable pricing strategy for wholesale and retail channels
    2. Production schedules were developed per month to ensure delivery of orders on time, and effective management of human resources cost
    3. A new facility layout was designed that considers all operational and future machinery requirements

     

    *This project was supported by SONAMI Ontario.

    Booch Organic Kombucha
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    Booch Organic Kombucha

     

    Booch — one of the largest kombucha breweries in Ontario, and top three largest in Canada—manufactures organic craft kombucha, focusing particularly on local and seasonal ingredients and sustainable practices.

    The challenge:

    Booch needed a method to control ethanol levels throughout the brewing, fermenting, and flavouring processes, in order to maintain a final ethanol level below regulatory requirements.

    The result:

    Fanshawe faculty and student research assistants

    • Analyzed the ethanol content of kombucha at various stages
    • Identified key factors involved in the production of ethanol
    • Recommended a filtration method that successfully reduced ethanol levels to the target amount
    • Determined the proper instruments to measure and detect trace amounts of ethanol 

     

    *This project was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC).

    Mycionics HARV™ SOPs Manual Development
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    Mycionics

     

    Mycionics was founded in 2014 to solve the increasing labour shortage by designing an AI-based robotic harvesting solution for mushroom farms. The HARV™ system increases the quality, consistency, and yield of mushroom farming while improving food traceability and reducing food-safety risks. The next stage of development is to go to market.

    The challenge:

    To develop a Standard Operating Procedure (SOP) manual to guide farm workers and supervisors in operating the HARV™ robotic mushroom harvesting solution. An SOP Manual is an integral part of the solution to enable a safe and efficient operation and requirements for a successful product launch.

    The result:

    CRI researcher Mustafa Khdair, an expert in business process management, analyzed the operating environment of each machine of the HARV™ solution and outlined a chronological order of tasks to successfully operate the overall system, utilizing the right tools and equipment, whilst maintaining the highest level of safety. 

     

    CRI's team:

    1. Analyzed the HARV™ work environment for safe and efficient harvesting operation
    2. Finalized the HARV™ Standard Operating Manual blueprint for branding as part of the solution commercialization and roll out for use by Mycionics partners in Ontario

     

    *This project was supported by SONAMI Ontario.

    Four All Ice Cream
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    Four All Ice Cream

     

    Four All Ice Cream is a Kitchener, Ontario based company that makes handcrafted ice cream using all-natural, locally- sourced ingredients for a sweet treat that won’t compromise their customers’ well-being. 

    The challenge:

    To optimize the formulation of their existing vegan ice cream base in order to simplify the production process, improve overflow, and enhance taste and texture

    The result:

    A Fanshawe faculty researcher: 

    • Sourced new forms of ingredients that were difficult to make in-house, without compromising on quality 
    • Identified new, vegan-friendly forms of protein for the ice cream base 
    • Developed a new formulation that reduced labour time and enhanced taste and texture

     

    *This project was supported by SONAMI Ontario.

    Aspire Food Group
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    ASPIRE Food Group

     

    Aspire Food Group is a global leader in advanced insect agriculture with operations in London, ON and Austin, TX, that produces cricket-based food products for people, pets, and plants.*

    The challenge:

    Analysis of the end product of their production process, in order to determine the most economical method to best preserve the nutritional benefits of its products. 

    The result:

    Fanshawe faculty and student research assistants:

    Developed in house SOPs for the analysis of dried cricket-based products 

    Provided analyses of proteins, amino acids, and fats and free fat acids of samples produced through various processes 

     

    *This project was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC).

    Lignition
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    Lignition. Ready. Set. Grow.

     

    Lignition, a seed treatment company based in Brantford, ON, manufactures a product that supports photosynthesis and promotes higher yields for crops.*

    The challenge:

    Examine using novel seed coating to increase carbon capture. This involved optimizing the coating of seeds at different levels of treatment for improved distribution and consistency of the Lignition product using a seed coater ahead of field trials. 

    The result:

    Fanshawe faculty and student research assistants:

    • Conducted test runs to optimize coating procedure

    • Measured and verified the distribution of the treatment and consistency of the seed coating

    • Treated the required seeds for the field trials using the optimized methods and provided Standard Operating Procedures for future seed treatments  

     

    *This project was supported by the Natural Sciences and Engineering Research Council of Canada (NSERC).

    My Active Snacks
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    My Active Snacks

     

    My Active Snacks is a Toronto-based- snack food start-up expanding the marketing for healthy snack food options. *

    The challenge:

    Support with recipe development and ingredient sourcing to develop a tasty snack puff that meets the strict keto diet requirements.

    The result:

    CRI researcher Josie Olaveson MBA, RSE created recipe formulations for two different flavours of the product. She sourced ingredients that tasted good, met keto requirements, and differentiated the product in a highly competitive market. She also identified a manufacturing process for commercial production.

     

    *This project was supported by SONAMI Ontario.

    Worth
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    WORTH

     

    Fanshawe Centre for Research & Innovation (CRI) is deeply proud to announce the successful completion of an impactful research project that spanned more than four years of development - Worth, a transformative initiative to inspire consumers to create positive change in the fashion industry through intentional design.

    Worth's mission is to educate the next generation of consumers on the social and environmental impact associated with hyper-consumerism and fast fashion. The fashion industry is the second largest polluter in the world, and the environmental damage is increasing as the industry grows. Worth strives to lessen the demand for fast fashion in favour of a more sustainable alternative.

    Worth designs timeless products using end-of-use textiles that were rescued from post retail and reuse streams. Using 100% of the articles collected, Worth's zero-waste, fully circular approach relies on the idea that items have worth even after they’ve been discarded. All of Worth's remanufactured items are produced by Goodwill Industries, in their facility in London, where they operate a social benefits program that focuses on skills training, functional language education, and meaningful work for newcomers to Canada and individuals who face barriers to employment. 

    The next phase of this exciting project is the formal launch of Worth through partner Goodwill Great Lakes Region. Through the SeeWorth website, the story of changing a broken fashion industry into one that is driven by sustainability first is being told. Backing up the initiative, a team of sewers are trained and working, inventory of product is in stock, and a marketing strategy is ready to power up. To date, 180 jobs have been created and 2.5 million pounds of fashion industry waste have been diverted from landfills.

    This is a very large undertaking and would not be possible without funding from the federal and municipal governments, including Fanshawe College's second-ever SSHRC grant.

    Congratulations to Professors Jennifer Wright Meredith Jones with the School of Design in the Faculty of Creative Industries who led the research project to create Worth. CRI is very proud of this milestone.