Research to Go Product Development and Enhancement through Value Chain Collaborations A summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Table of Contents Novel strategies for the functional replacement of trans and saturated fats in finished food products..... 0 Developing high quality sparkling wines with regional identity in Ontario .................................................. 3 Validation of a new LED light bulb designed for the egg-laying industry ..................................................... 6 Expansion and validation of genetic marker set for boar taint ................................................................... 8 Developing High Yielding, Broadly Adapted, Non-Darkening Pinto Beans ................................................. 10 Freshness indicator for intelligent packaging applications ......................................................................... 12 Developing strategies to incorporate prebiotics in refrigerated and frozen dough systems ..................... 15 Education Needs and Skill Development of Seasonal Workers in Ontario’s Agri-Food System ................. 17 Forming new composite organogels for fat reduction in complex food systems ...................................... 19
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Novel strategies for the functional replacement of trans and saturated fats in finished food products
Submission number
UofG2013-1594
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Food for Health,Product Development and Enhancement through Value Chains Functionality, Structure, Crystallization, In-Situ, Health Alejandro Marangoni University of Guelph 16/06/2014 End Date 30/04/2017
Abstract The recent announcement by the Food and Drug Administration that trans fats will finally be removed from the GRAS list (http://www.cspinet.org/new/201311071.html) has caused a historic flurry of activity, to a much greater extent to that of 2006, when trans fat labeling became mandatory. Canada has been urged to follow in the footsteps of our American neighbors (http://www.thestar.com/news/world/2013/11/07/us_fda_to_ban_arteryclogging_trans_fats.html). This project will focus on characterizing and understanding the crystallization behavior and structure of highly saturated and trans containing fats including dairy fat, animal fat, cocoa butter substitutes and roll-in shortening. These fats are extensively used in manufactured food products and represent TODAY a significant source of trans and saturated fatty acids. We will characterize these high-trans containing materials and study their physical properties in situ, in model cheese, puff pastry, emulsions and meat batters. Ultra-small angle synchrotron X-ray scattering will be used as a structural probe of nanostructure and mesoscale structure. There is very little information on this in the literature but our group has had much recent success doing this. Supramolecular structure, melting behavior and rheological properties will be matched using novel microalgal oils, oleogels, trait-modified oils and milkfat fractions. Objectives 1. Characterize the structure (molecular, nano, mesoscale), rheological properties and crystallization behavior of dairy fat, dairy fat fractions, animal fat, cocoa butter substitutes and roll-in shortening, both in bulk and in their respective food matrices 2. Replace these high trans fats with microalgal oils and dairy fat fractions with similar functionlities and/or structure. This matching of functionality needs to be carried out in the bulk systems. 3. Replace the high trans fats with novel materials including ethylcellulose oleogels, small-molecule oleogelators, structured emulsions and combinations thereof.
0 For more information, please visit www.uoguelph.ca/research/PD
4. Carry out textural and sensory analysis of food products to assess whether final replacement resulted in matched quality and functionality. Benefits Trans fatty acids are well known for their deleterious effect on human health, in particular cardiovascular health. CVDs are the number one cause of death globally: more people die annually from CVDs than from any other cause; 30% of all deaths in the world are due to CVD. Trans fatty acids elevate LDL cholesterol and lower HDL cholesterol and their consumption is associated with a high risk of developing CVDs. Eliminating trans fatty acids form our diets is a high priority. Surprisingly, this discussion took place already in 2006, when mandatory labeling of trans fat content became law. Even though many food manufacturers removed trans fats from their formulations in the years that followed, many did not. Particularly difficult to replace are trans fats in roll-in shortening used in the manufacture of laminated bakery products such as croissants and danishes, cocoa butter substitutes used in candy bars and as coatings, and, of course, those fats that naturally contain a high amount of trans fatty acids such as milkfat. These materials also contain a high amount of saturated fats. Thus, should we be successful in removing trans fats and lower saturate fats from these products, this will translate into more healthful manufactured food products. We must not forget that a large proportion of the population routinely consumes food made with these fats, and thus it is imperative to remove these from our diets. Unfortunately, children are a major consumer of such foods as well. The ban of trans fats is a reality. Trans fats will not be considered GRAS very soon and the food industry is still not ready to replace the above-mentioned fats from manufactured food products. This research will thus address this important public health issue and help industry implement solutions promptly and efficiently. Even though many manufactured foods in Canada have low levels of trans fatty acids, many products still do, particularly bakery and confectionery products. The problem is that many ingredients contain trans fats as structuring agents and thus changes in these ingredients will lead to changes in product performance and acceptability. Co-Funder List  
Kraft Foods Solazyme Inc.
1
Team Member 1. Mr. Andrew Gravelle
University of Guelph UofG Technician
2. Mr. Saeed Ghazani
University of Guelph UofG Technician
3. Ms. Fernanda Peyronel University of Guelph UofG Research Associate 4. Dr. Judith Moca
University of Guelph Non-UofG Collaborator
5. Ms. Risha Bond
Collaborators
Non-UofG Collaborator
6. Prof. David Pink
Collaborators
Non-UofG Faculty/Research Scientist
7. Dr Shai Barbut
University of Guelph UofG Faculty (On Campus)
8. Mr. Rafael Spurio
University of Guelph UofG Graduate Student
9. Ms. Rachel Tanti
University of Guelph UofG Graduate Student
10. Mr. Braulio Macias
University of Guelph UofG Graduate Student
11. Dr. Milena Corredig
University of Guelph Non-UofG Collaborator
2
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Developing high quality sparkling wines with regional identity in Ontario
Submission number
UofG2013-1639
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Product Development and Enhancement through Value Chains Regional sparkling wine development George van der Merwe University of Guelph 02/07/2014 End Date 30/06/2017
Abstract The grape and wine industry is a major economic driver in Ontario. Despite its $3.34 billion economic impact on the Ontario economy in 2011, this industry is under continued pressure from international wines. The local industry is forced to continuously develop new strategies to compete in local and international markets. To this end, Ontario’s climate provides ideal growing conditions to produce quality sparkling wines. Ontario experienced a sharp growth in sparkling wine production in recent years. In 2009/2010 traditional VQA quality sparkling wine totalled 117,737 litres, but this figure almost doubled in 2012/2013 to 215,091 litres. This trend continues as more wineries are including sparkling wines in its product lines. However, to become a strong competitor in the local, national and international markets, the industry realizes it needs to produce unique sparkling wines with a strong regional identity. This proposal will develop and analyze new strategies and technologies that would benefit different sectors, including grape growers and wine producers, within the Ontario sparkling wine value chain and assess the economic impact of a regional Ontario sparkling wine on the local wine industry. Objectives The Ontario wine industry has several questions relating to sparkling wine production. We address these questions with the following objectives: 1. Determine which grape cultivars are best suited for the production of signature regional sparkling wines in Ontario, 2. Determine the impact of different vineyard soil types on the final sparkling wine quality, 3. Determine the protein content or profiles of grape juice, base wines and ultimately sparkling wines that would support the required foamability in the final product, 4. Identify yeast strains best suited for the development of quality sparkling wines,
3 For more information, please visit www.uoguelph.ca/research/PD
5. Evaluate strategies to decrease the maturation time of sparkling wine production, and 6. Identify the important product attributes of the sparkling wine market space, and 7. Determine the relative positions of the existing sparkling wines being produced in the various regions against the “ideal or dream product” when it comes to the identified product attributes. Benefits The sparkling wine value chain can be grouped broadly into grape growers, wine producers, and ultimately marketers and consumers along with the relevant suppliers and businesses associated with each group. For example, agri-tourism benefits greatly from the Ontario grape and wine industry. Our comprehensive research project is aimed at developing the multifaceted sparkling wine value chain by evaluating new innovative viticultural and enological approaches to production and includes market impact analyses to provide stakeholders with information relevant to the profitability of producing Ontario-specific sparkling wines. In the vineyard we will identify specific grape cultivars and vineyard conditions that support the development of unique sparkling wines. This information will benefit grape growers and wine producers as more informed decisions could be made in the selection and use of specific cultivars from specific locations for sparkling wine production. In the winery we will assess the impact of existing and new grape processing procedures and fermentation treatments on sparkling wine quality. Also, we will evaluate the impact of different yeast strains on sparkling wine quality and sensory characteristics, and investigate innovative technologies to accelerate the time-consuming maturation of sparkling wines. This information would benefit wine producers and consumers alike as it would identify specific procedures and technologies to produce a quality regional-identity sparkling wine for Ontario with a faster release to the market. We will identify the important product attributes of the sparkling wine market space and determine, from a consumer’s perspective, where existing sparkling wines produced in different regions are positioned relative to these attributes. We will determine the parameters needed to optimally position Ontario-specific sparkling wines in the domestic and international markets. In practice, this information will guide grape growers and wine producers towards the product most attractive and appreciated by consumers. Moreover, sales, marketing, brand, and product managers would have information needed to implement suitable marketing-mix strategies, avoid the potential of brand dilution, and manage the adoption and the diffusion of this unique sparkling wine during the product’s introduction and growth phases. This project will provide significant insight into increasing the overall profitability of the sparkling wine sector in Ontario.
4
Co-Funder List
NSERC Brock University Trius Winery Chateau des Charmes
Team Member 1. Dr. Debbie Inglis
Brock University Non-UofG Faculty/Research Scientist
2. Dr. Belinda Kemp
Brock University Non-UofG Faculty/Research Scientist
3. Dr. Jim Willwerth
Brock University Non-UofG Faculty/Research Scientist
4. Mr. Craig McDonald
Collaborators
Non-UofG Collaborator
5. Ms. Amelie Boury
Collaborators
Non-UofG Collaborator
6. Dr. Narongsak (Tek) Thongpapanl Brock University Non-UofG Faculty/Research Scientist
5
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Validation of a new LED light bulb designed for the egg-laying industry
Submission number
UofG2011-1161
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Production Systems Animals,Product Development and Enhancement through Value Chains Poultry, Lighting, Layers, LED, Energy Gregoy Bedecarrats University of Guelph 07/05/2012 End Date 01/05/2015
Abstract With the upcoming ban on inefficient light sources, there is a sense of urgency within the poultry industry to switch to efficient systems. Despite the multiple alternatives currently available, a well defined and studied system specifically addressing the requirements of egg-laying birds is lacking. Recently, we have shown that light from the red spectrum is critical to stimulate the reproductive axis. Based on these results, we designed a LED light bulb that delivers 60% red light. Furthermore, this bulb was manufactured to withstand harsh barn environment and can be dimmed without any loss of spectral output. This proposal aims at first testing our bulb theoretical efficiency and resiliency in an environment that mimics industrial setting and, compare its use versus standard incandescent and compact fluorescent lights. We anticipate that this light will result in higher egg production while minimizing energy consumption thus allowing producers to increase revenue while reducing environmental footprint. This will be then confirmed by testing our light system in a real commercial egg farm. Objectives The specific objectives are: Production systems 1) Ensure that our light system triggers a rapid sexual maturation (age at first egg) 2) Ensure that our light system allows for prolonged peak egg production (total egg production) 3) Verify that any increase in production does not negatively impact egg quality 4) Ensure that our light system does not result in health and welfare concerns 5) Verify that data obtained on a small research scale can be transferred and replicated in a large commercial operation Product development 1) Compare the energy consumption of our system with other available light sources (compact fluorescent, incandescent) to confirm its efficiency
6 For more information, please visit www.uoguelph.ca/research/PD
2) Test the resiliency and reliability of our light system (longevity of the bulbs in a barn environment) 3) Using AGVIRO's proprietary software, analyze the economical impact of using our light system 4) Determine the economical impact of our system in a real farm Benefits The cost associated with lighting accounts in average for over 20% of the electricity usage in egg-layer barns. As of 2012, inefficient light bulbs will be phased out of the market and although various alternatives are available to producers, most bulbs are not designed for egg-production and are thus not optimum. We recently designed a new LED bulb based on recent research and anticipate it will be the best light source to induce high egg production while minimizing energy consumption. Thus, primary beneficiaries will be producers who will benefit from increased productivity with reduced production costs. This will be confirmed by testing our lights in a large commercial egg-laying operation. The barn to be used holds 40,000 hens and uses 250 light bulbs. Based on preliminary results, we anticipate 3-5% increase in egg production combined with a 90% reduction in energy consumption. Co-Funder List
Poultry Industry Council Thies Electrical Distribution Co Dykstra's poultry farm NSERC NSERC CPRC/AAFC Poultry Cluster 2
Team Member 1. Dr. Tina Widowski University of Guelph Collaborating Researcher 2.
Collaborators
Industry Collaborator
3.
Collaborators
Industry Collaborator
7
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Expansion and validation of genetic marker set for boar taint
Submission number
UofG2011-1050
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Product Development and Enhancement through Value Chains,Production Systems Animals genetic markers, boar taint James Squires University of Guelph 01/05/2012 End Date 01/05/2105
Abstract Male pigs are currently castrated to prevent boar taint, but this negatively affects feed efficiency, lean yield and animal welfare. Our objective is to complete the work to develop a genetic solution for boar taint, using SNP genetic markers in candidate genes for boar taint. Application of our current marker set to produce pigs that are homozygous for the favourable SNP alleles would decrease fat skatole levels by 20-53% and fat androstenone would decrease by 26-61%, depending on the genetic line. More research is needed to develop additional SNP markers to expand our marker set and provide a more complete genetic solution for boar taint. We are currently working with The Canadian Centre for Swine Improvement and provincial breeding organizations in Ontario, Quebec and Alberta to validate these markers in the major Canadian swine breeds. This project provides a unique opportunity to immediately validate any new markers we can discover, thereby producing a more complete marker set. The ultimate goal is to identify the causative mutations in a handful of the most important genes, and then use these markers in breeding programs to develop lines of pigs that are free of boar taint but otherwise grow as normal boars. Objectives The objective of this work is to expand our current marker set to identify low boar taint pigs. This larger set of markers will be included in our ongoing validation work to provide a more complete genetic solution to the problem of boar taint. The specific objectives are: 1. Investigate sequences of additional porcine candidate genes for boar taint to identify single nucleotide polymorphism (SNP) markers. 2. Genotype animals with known boar taint phenotype for each of the SNP markers 3. Conduct association analysis to determine the effectiveness of the expanded marker set to predict boar taint
8 For more information, please visit www.uoguelph.ca/research/PD
4. Investigate whether any potential negative effects on production or reproduction are associated with any of the markers. 5. Develop lines of pigs with reduced boar taint using our expanded marker set. Benefits The pork industry in Ontario and Canada will benefit by anticipating the emerging problem of preventing boar taint without castration. Animal welfare concerns about castration have led to legislation banning castration in several EU countries and a total ban on castration throughout the EU is planned for 2018. The Canadian pork industry can now anticipate that consumer trends in Canada will soon follow what is happening in Europe. Using our innovative genetic marker technology to produce lines of pigs that are low in boar taint, the markets for Canadian pork will improve as consumers will find this product more appealing than pork produced using traditional methods involving surgical castration. Pig breeders will benefit since worldwide markets for Canadian swine genetics will likely increase. Not castrating will also improve the environmental impact of pork production. The amount of inputs required (feed, labour, medication) will be reduced and the output of nitrogen and phosphorous in the manure will be decreased. The control of skatole production will also reduce the odour of swine manure, which will reduce one of the major complaints against swine production systems. Thus, both pork producers and consumers will benefit. Processors and consumers will also benefit from the decreased fat content and improved quality of pork products from intact males. Co-Funder List 
Alliance Genetic Canada
Team Member 1. Prof. Flavio Schenkel University of Guelph
Collaborating Researcher
2. Ms. Yanping Lou
University of Guelph
Technician
3. Dr. Brian Sullivan
Canadian Centre for Swine Improvement Industry Collaborator
9
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Developing High Yielding, Broadly Adapted, NonDarkening Pinto Beans
Submission number
UofG2011-1222
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Production Systems Plants,Product Development and Enhancement through Value Chains dry bean, pinto, non-darkening, market Karl Peter Pauls University of Guelph 01/05/2012 End Date 30/04/2015
Abstract Pinto beans are small, squarish beans with grayish-green mottling on a creamy coloured background. They represent the largest market class of beans grown in North America, but mostly in the United States. Many of the colored bean classes darken after harvest, which discounts their market value. In a cross between a non-darkening cranberry-like germplasm (Wit-rood) and a pinto line, some lines were identified that had seeds that looked like traditional pintos but did not darken, even after they were exposed to an accelerated aging treatment with UV. The initial results indicate that the non-darkening background of Wit-rood can be successfully incorporated into pinto bean germplasm. The proposed project will focus on backcrossing the novel non-darkening germplasm developed at the University of Guelph with conventional pinto varieties and to select lines adapted to Ontario growing conditions. The results will lead to the development of nondarkening pinto varieties with enhanced marketing value. We will work with an international marketing organization, Hensall District Co-operative, to identify markets and determine the appropriate marketing strategy for these beans. Because of the recognized expertise of Ontario bean growers, our expectation is that the work will lead to the development of a new export crop for Ontario. Objectives The objectives of the proposed research are to: 1) develop non-darkening, high yielding pinto bean varieties adapted to broad range of Ontario production conditions, 2) measure consumer preference, sensory reactions and cooking time effects of the nondarkening trait in pinto beans and, 3) identify potential markets and potential strategies for introducing non-darkening pinto beans into new markets.
10 For more information, please visit www.uoguelph.ca/research/PD
Benefits Because consumers associate age related darkening in pinto beans with a decrease in palatability and an increase in cooking time pinto beans with a brownish background are discounted in the market, leading to decreased profitability for bean producers and marketing agencies. The non-darkening trait identified by our research group from Wit-rood is very effective in retaining the fresh appearance of pinto beans, thus preserving their value. The aim of current research is to develop high yielding, non-darkening pinto bean varieties for Ontario producers that would give them a niche, high value crop to export to new markets, like Mexico. Co-Funder List 
Hensall District Co-operativ
Team Member 1. Dr. Alireza Navabi
University of Guelph
Collaborating Researcher
2. Mr. Thomas Smith
University of Guelph
Technician
3. Dr. Yarmilla Reinprecht
University of Guelph
Post Doctorate Fellow
University of Guelph
UofG Graduate Student
Collaborators
Industry Collaborator
4.
Mr. undetermined contract technical undetermined contract technical
5.
11
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Freshness indicator for intelligent packaging applications
Submission number
UofG2013-1649
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Product Development and Enhancement through Value Chains,Product Development and Enhancement through Value Chains intelligent packaging, freshness indicator, shelf-life Loong-Tak Lim University of Guelph 01/09/2014 End Date 31/08/2017
Abstract Food processors have a tendency to designate conservatively a shelf-life for a product using the worst case scenario. As a consequence the majority of products are sound even though they passed the predicted shelflife. It is estimated that up to 30% of food is needlessly disposed of because it has passed the Best Before or Expiry dates - guidelines used by consumers and retailers to evaluate product freshness. This project will develop active packaging indicator labels that allow continuous monitoring of product quality through detecting the volatile compounds generated by the product, through color change or more sophisticated machine-readable array codes. From a consumer’s standpoint, rapid and reliable detection of compromised products throughout the distribution chain will be critical to deliver highest quality product and prevent food borne illness outbreak. This approach will also reduce unnecessary food waste due to the disposal of foods that just pass the Best Before date but still fit for consumption. For food producers, the “intelligent packaging” label will prevent the sale of expired/contaminated products, protecting company’s brand name to ensure continual profit. The packaging innovation will add security and enhance the competitiveness of Ontario food producers in the increasingly safety-conscious international marketplace. Objectives The overall goal of this project is to develop intelligent packaging systems, based on array indicators, to communicate with consumer on the actual quality of packaged food products. Specific short-term objectives are: (i) Screening and evaluation of dyes, fluorescence compounds, and photonic crystals that are suitable for the detection of volatile compounds produced by selected food products as they deteriorate; (ii) Development of methodologies to encapsulate sensing compounds to produce multiplexed indicator; (iii) Studying of dye-polymer interactions in encapsulation matrices to understand how the polymer affect
12 For more information, please visit www.uoguelph.ca/research/PD
the colorimetric responses of sensing compounds towards volatile analytes; (iv) Integration of array indicator prototypes suitable for visual detection and quantitative chemometric analysis; and (v) Verification of indicator performance in selected food products under a range of storage conditions. Benefits It is estimated that 30% of food produced is wasted through spoilage or discarded because it passes the Best Before date. The amount of waste generated not only reduces the efficiency of primary production, but also adds cost and environmental burdens due to waste disposal. For example, each tonne of organic waste costs over $600 to process within Ontario that equates to $24M per year. Currently Best Before and Expiry Dates are estimated by producers assuming the worst case scenario conditions. Yet, in practice the cold chain and production process are tightly controlled in the majority of cases. While food safety systems such as HACCP ensure that foods are processed under stringent conditions, the temperature chain frequently breaks down at retail and consumer levels, resulting in premature spoilage. Clearly, the existing Best Before and Expiry Dates do not take these uncertainties in account, and as a result are not accurate predictors of actual shelf-life. This project will develop “intelligent packaging” labels that accurately indicate when the actual shelf-life of the product has ended by providing visual feedback. The technology will reduce waste, provide both retailers and consumers with a real time assessment of product quality. The indicator will positively affect the food production value chain in Ontario in several ways. By providing more accurate quality indication of packaged product units, consumers can identify unsafe products readily, thereby preventing foodborne disease outbreaks. The indicator will contribute to the reduction of unnecessary food waste due to the disposal of foods just pass the “best before date” that are still fit for consumption, indirectly bringing economic and environmental benefits. For food producers, the technology will ensure that their customers only purchase products that are safe and of good quality, which is essential to protect a company’s brand name and ensure continual profit. The packaging innovation will also add security and enhance the competitiveness of Ontario food producers in the increasingly safety-conscious international marketplace. From a public health standpoint, there is a need to detect compromised products rapidly and reliably throughout the distribution chain, which is critical to prevent food borne illness outbreak.
13
Co-Funder List
Agriculture and Agri-Food Canada Mother Parkers Tea and Coffee NutraLab Canada Co. O2i Limited CCL Label
Team Member 1. Dr. Keith Warriner University of Guelph 2. John Shi
UofG Faculty (On Campus)
AAFC Guelph Food Research Centre Non-UofG Collaborator
14
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Developing strategies to incorporate prebiotics in refrigerated and frozen dough systems
Submission number
UofG2011-1113
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Product Development and Enhancement through Value Chains Prebiotecs; Frozen-dough; Beta-glucan; Arabinoxylan; Functional-food. Sanaa Ragaee University of Guelph 01/05/2012 End Date 30/04/2015
Abstract The health benefits of β-glucans and arabinoxylans are well documented. β-glucans are thought to confer their benefits through the impact on viscosity in the gut that is molecular weight (MW) dependent; while both arabinoxylans (AX) and β-glucans (BG) confer benefits as prebiotics and impact gut microflora. In our previous research we demonstrated that high molecular weight of BG can be maintained in cookie type products thus making them a potential vehicle to deliver healthful products. Also we demonstrated that in bread dough system, the MW and solubility of BG is reduced which would result in low physiological activity of BG in the final product. Our research team investigated several strategies to maintain the MW of BG in bread system and enhance its health benefits in the final products. In this research we propose to extend the concept to assess both the feasibility of delivering this in refrigerated/frozen dough systems - a rapidly expanding market segment to improve the quality of the end products from refrigerated/frozen dough systems as well as its health benefits for the functional food industry. Knowledge generated from this study has potential to be applied in the near term through high quality functional baked products. Objectives The goal of this study is to expand the market for wheat-based frozen/refrigerated dough and functional foods through the development of baked products that have excellent freezing/refrigerating storage quality and deliver health benefits to consumers. Specific objectives are to; 1) Investigate the stability of refrigerated or frozen doughs when added with different prebiotics including AX and BG. 2) Investigating gluten and starch functionality in the presence of prebiotics with different structure characteristics during different periods of cold storage (frozen/refrigerated). 3) Evaluating product baking and nutritional quality in the presence of different combinations of soluble and insoluble prebiotics.
15 For more information, please visit www.uoguelph.ca/research/PD
Benefits The frozen/refrigerated dough market segment is expanding greatly. However, challenges exist in delivering prebiotics in such products due to the detrimental impact of soluble and insoluble fibers on dough shelf life and baked product attributes. This research will deliver strategies to improve frozen/refrigerated dough and product quality when fortified with prebiotics. The research will directly benefit the wheat, oat and barley growers in ON, since wheat is an excellent source of arabinoxylans and barley and oats are good sources of β-glucans. The research will also provide opportunities for manufacturers to expand the market segment with healthful products. Co-Funder List
General Mills Parrheim Mills
Team Member 1. Dr. Sanaa Ragaee
University of Guelph
Post Doctorate Fellow
2. Dr. Elsayed Abdelaal AAFC Guelph Food Research Centre Collaborating Researcher
16
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Education Needs and Skill Development of Seasonal Workers in Ontario’s Agri-Food System
Submission number
UofG2011-1070
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Product Development and Enhancement through Value Chains training, education, seasonal Sara Mann University of Guelph 01/06/2012 End Date 31/05/2015
Abstract The Ontario Agri-Food sector is becoming increasingly competitive due to global pressures, and as a result, organizations in this sector are more likely to focus on lowering obvious input costs, and often ignore the positive impact on profitability of using Human Resource Management (HRM) practices. Of particular interest is understanding the education needs of the sector, specifically with respect to seasonal workers, and investing in the development of their skills. This proposal will involve two quantitative surveys to examine skill and education needs of seasonal workers in 1) Ontario Agri-Food organizations (e.g. crop input, processing, etc) and 2) Ontario's farming operations. In addition, in an effort to understand the transfer of training within the Agri-Food system, this proposal would also fund supervisory training sessions offered free of charge to participants (aimed at small and large farming and processing operations who employ seasonal workers). These sessions would be offered in multiple formats to study the effectiveness of the different types of training formats in the industry. Objectives The main goals of this proposal are three fold: 1) to raise awareness of the common interests and goals of the various associations and councils in the industry (e.g. LICC, TOGA, OABA, TOGFVG, etc) and to encourage them to network and collaborate on similar initiatives; 2) to conduct two quantitative surveys to examine skill and education needs of seasonal workers in Ontario’s Agri-food organizations (e.g. crop input, processing etc.) and Ontario’s farming operations; and 3) to offer supervisory training sessions free of charge to participants (aimed at small and large farming operations who employ seasonal workers) and to examine the effectiveness of different types of training methods in the sector. To be clear, the objectives are to both provide training and to gain insight into the tested methods of delivery that would be shared with the broader target group.
17 For more information, please visit www.uoguelph.ca/research/PD
Benefits This proposal will impact the various associations and councils (e.g. Labour Issue Coordinating Committee, The Ontario Greenhouse Alliance, the Ontario Fruit and Vegetable Growers Association - all members employ seasonal workers) by involving them in the process of collecting the quantitative survey data and sharing the results and final report. Prior to this proposal, these associations have indicated that understanding education needs and offering supervisory training sessions are among their current priorities. This proposal would also benefit small and large farmers in rural Ontario by providing them the opportunity to attend supervisory training free of charge. Letters of support to confirm their participation and support for the project are attached. Objective measures of the effects of HR practices are always a challenge, especially in such a production focused industry. However, we propose the following measures of success: methods used to engage the industry, organizations approached, partnering organizations, number of participants (surveyed and trained), pre and post training evaluation, survey measuring transfer of training six to twelve months after the training, and requests for additional information or support. Co-Funder List Team Member 1. Dr. Marie-Helene Budworth York University Collaborating Researcher
18
Research-to-Go
Return to Index
Summary of current research funded by the Ministry of Agriculture, Food, and Rural Affairs-University of Guelph Partnership
Project Title
Forming new composite organogels for fat reduction in complex food systems
Submission number
UofG2011-1198
Theme(s) Key words Lead Applicant Organization Start Date
Funding Program
OMAFRA - U of G Research
Product Development and Enhancement through Value Chains organogel, meat, composite gels, texture Shai Barbut University of Guelph 01/06/2012 End Date 31/05/2015
Abstract Our group discovered the use of edible oil polymer oleogels to substitute fat in comminuted meat products. Since then, we have been developing this important application area geared towards improving the health characteristics of commonly consumed food products. During this work it became clear that the size of the oleogel particles and the interaction between meat proteins and the particle interface play a key role in determining the functional properties, particularly texture, of the final product. Preliminary work suggests that functional properties such as hardness, elasticity, cohesiveness, and sensory perception can be engineered by judicious control of particle size and protein-interface interaction. We propose to systematically study the effects of ethylcellulose polymer oleogel particle size and quality of the interface on texture. Different ethylcellulose molecular weights combined with different types of surfactants and oil types will be used to change the nature of the interface while particle size can be well controlled using highspeed cutting techniques. The principles developed in this study will also be translated to non-meat systems such as dairy (some cheeses are produced with 40% animal fat). Objectives 1.Study the effects of organogels made from different oils and surfactants with a wide range of mechanical properties (ranging from very soft to very hard) on preformance in a protein based composit gel (Year 1). 2.Study the effect of particulate size on the mechanical properties in meat systems, and investigate interfaces of organogel particles within complex protein matrices while exploring the composite gel approch (Year 2). 3.Produce and design unique textures and mouth feel of food protein systems. Our objective is to be able to predict texture based on gel components which include particulate inserted. Our initial focus will be meat systems and later custom designed dairy systems (Year 3).
19 For more information, please visit www.uoguelph.ca/research/PD
Benefits Most meat products on the market today are formulated with animal fat and some contain 25-30% fat (frankfurters, bologna, breakfast sausages). Increasing public concerns over excessive saturated fat intake has led to the search for alternative strategies to structure liquid oils into semisolid fats. Recent developments in our lab have resulted in the discovery of a polymer that can form macromolecular gels in edible oils (organogels) with functional characteristics of “fatâ€? while at the same time being mostly oil. Understanding the effects of gel particle size and quality of the interface on both the mechanical properties and textural properties of comminuted meat products, will help the design new products with defined quality characteristics while offering health benefits over traditional meat products. This will make the Ontario Food industry most competitive locally and internationally, lead to greater job creation and help propel the meat industry forward. It is important to note that the Canadian meat industry is valued at $ 21 billion and is the largest food sector in Canada, followed by the dairy industry at $13 billion (Statistics Canada 2009. Table 304-0014). Ontario is home to the largest processed meat industry in Canada and any new innovation will greatly impact our province. Overall, there is an argent need for reducing obesity and heath related problems (23% of Canadians are categorized as obese with a BMI>30, and 36% as overweight but not obese; Stat Canada 2004). It has been reported for example that replacing 5% of our daily energy intake from saturated fats with either equivalent energy from mono- or polyunsaturated fats or carbohydrates, would be associated with a decreased risk of cardio vascular diseases in the range of 22 to 37% (Roche, 2005. Proc. Nutritional Soc. 64:23). Co-Funder List 
Kerry Ingredients Canada
Team Member 1. Dr. Alejandro Marangoni University of Guelph (internal) Collaborating Researcher 2. Mr. Andrew Gravelle
University of Guelph
Technician
20
For more information on these projects (including results) and many more please visit: www.uoguelph.ca/ktt/searchRP and www.uoguelph.ca/research/PD
21