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.
Johnny Gold Foods approached Fanshawe with a novel infusion idea for their coffee beans. Using existing technology, an emulsion was developed that was coated onto the coffee beans to offer a unique end product. The process was validated and the water-based soluble emulsion was specifically developed for this application.
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.
Lupos Biotechnology approached Fanshawe to help optimize their cannabis emulsion through homogenization techniques. With Fanshawe’s expertise, a new formulation was developed that met stability requirements under various conditions.
MistyGlen Holsteins was looking to produce an artisanal yogurt using their fresh dairy. They reached out to Fanshawe in order to aid with the selection and sourcing of appropriate, available, and effective bacterial cultures suitable for artisanal probiotic yogurt production.
Fanshawe documented and analyzed the production processes from material reception, and 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.
My Active Snacks approached Fanshawe with their requirement to produce a tasty snack puff that met the keto diet requirements. Fanshawe helped develop a recipe meeting their requirements that they could reproduce in their own kitchens.
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.
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.
The Ontario Beekeepers Association was in need of a database to identify adulterated Canadian honey as part of the Canadian Honey Council Initiative. They sought out the help of the Fanshawe who was able to collect and deliver the honey sampling kits as well as develop the extraction method.
Perfect Herbs approached Fanshawe to address their challenges with their evaporation and spray-drying process for their herbal tinctures. Our team of experts was able to improve the physical, chemical, and biological characteristics as we increased the yield and quality of their dried tinctures.
Wosler Diagnostics was looking for a design optimization of their remote medical scanning prototype. In collaboration with Western University, Fanshawe was able to map and analyse the robotic components, identify suppliers for parts, and map the power and load requirements of the motors to meet the clinical use parameters.
