Developing Ontario lager yeasts
Lead Applicant: George van der Merwe
Research Priority: Innovative Products & Product Improvement Projects
Program Type: Gryphon's LAAIR
Funding Cycle: 2021/2022
Research Centre: NA
Research Summary: The COVID-19 pandemic has increased home baking with a spike in the popularity of preparing sourdough bread. This bread must be made from scratch, requiring time and resources. We have developed a ready-to-use dry sourdough bread mix using local ingredients that take less time to prepare while still allowing consumers to have a home baking experience. To find out if our product meets the needs of consumers, we will conduct a market validation study through a home-use study and focus groups. Findings from this work will ensure a healthy product that also supports the Ontario agri-food sector.