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Optimization of 3 Chilled Soup Products for Hall’s Kitchen
George Brown College’s Food Innovation & Research Studio (FIRSt) is collaborating with Hall’s Kitchen to optimize three of their soup recipes for the retail market. Hall’s Kitchen is partnering with FIRSt to improve the pH, flavour profile, and shelf life of three chilled soup products (BeetNik, Turmeric Sunrise, and Spirulina Greens), in preparation of introducing the products to the retail-warehouse market. Hall’s Kitchen, a Toronto-based SME, offers consumers vegan soups and stews made with all natural, fresh ingredients. The FIRSt team will use the client’s soup recipes and experiment with methods and ingredients to improve the pH level, flavour profile, and texture of the soups and to conduct shelf-life testing on the chilled soup recipes.
- Hall’s Kitchen
- Craig Wakefield
- Food and Beverage Innovation
- Food Innovation and Research Studio (FIRSt)