Explore our client stories below—just a small taste of our delicious research.
Awareness of the vegan lifestyle has been rising since the early 2000s, and the market has responded accordingly: Toronto’s streets are lined with vegan cupcake and raw food bars. But eating wholesome, balanced meals day to day can still be a challenge. NONA Vegan Foods, a Toronto SME, was founded by Kailey Gilchrist, a longtime vegan to accommodate the often challenging act of balancing a nourishing vegan diet with hectic schedules and busy days. Learn more.
More consumers want healthier, more natural beverage options. To corner this growing shift, Ontario-based SME County Yum Club (CYC) had their own idea of what would make a refreshing treat. They envisioned an all-natural beverage, sourced with local ingredients from Prince Edward County, the Quinte region and Ontario. Learn more.
Las Reinas—which translates from Spanish to ‘the queens”—is a Toronto-based start-up and Latin-inspired food products brand, which focuses on offering healthy ready-to-eat and pantry products. Learn more.
Toronto-based company Zpirit is aiming to make healthy beverages hip again with their infused water. Inspired by a European tradition to preserve fruit throughout the winter through multi-stage filtered water, the company created a unique beverage low in sugar and calories: Zpirit Infuzed Water. Learn more.
Everspring Farm approached FIRSt for help further commercializing their line of consumer friendly, healthy, tasty and innovative baking mixes using sprouted seeds to be sold as retail packaged products. Each of the blends had to hit a high bar that included being a good source of omega 3 fatty acids, protein content, carbohydrate content and GMO-free. Learn more.
Tropix, a Toronto food company, specializes in coconut drops: a delicious Jamaican cuisine treat also known as cut cake, which is made by combining chopped coconut, ginger and brown sugar. Tropix coconut drops are handmade in small batches using the best quality ingredients. Learn more.
Nuba contacted FIRSt to collaborate in the development, optimization and commercialization of their novel, ready-to-drink beverages. Amal Soliman, the owner of Nuba, grew up drinking the tea in her home country of Egypt, and saw an opportunity to reinvent the tart, red-hued drink for a North American palette. Learn more.
When Imago Restaurants needed the formula for the rhubarb chutney to be just right, they came to George Brown College’s Food Innovation & Research Studio (FIRSt). The FIRSt team helped to develop a gold standard recipe, which means that the taste, texture and cooking method is standard across all restaurants. Learn more.
Create three recipes using granola. If that sounds easy, consider that all recipes need to be free of gluten, soy, and corn. Then imagine that the recipes must be easy to reproduce, a cinch to make at home, with a simple ingredient list. Kimberley’s Own, a Toronto-based start-up company produces a vegan, gluten-free, pure oat-based granola, came to George Brown’s Food Innovation and Research Studio (FIRSt) for recipes to promote the versatility of its granola line. Learn more.
Founder of Live Well with Parkinson’s, Dr. Galit Kleiner-Fisman knows that eating the right foods can help people with PD live better, but she also recognized the challenge patients face every day. FIRSt offered the experienced professionals and state-of-the-art facilities that Kleiner-Fisman needed. Learn more.
In the name of science and health, 120 GBC students, staff, and faculty bravely volunteered to eat an overwhelming amount of pizza—topped with Vitamin D fortified mozzarella. These volunteers formed part of a study conducted by University of Toronto (U of T) in collaboration with George Brown College’s Food Innovation & Research Studio (FIRSt). Learn more.
With demand for Embrace Food’s gluten-free quinoa cookies and bars growing rapidly, founder Anastasia MacLean realized she needed more than just a bigger kitchen. She needed the expertise of the food scientists at FIRSt. Learn more.