1. Research and Innovation Welcome

2. Research and Innovation Shelf Life Study Formula Optimization & Scaling Up Organic Gummy Candies Center for Hospitality & Culinary Arts

3. Research and Innovation  Finalized Formulation Measurements for Lab Batch  Began to finalize ingredients; –Sweeteners; syrups –Stabilizers; starches Progress & Changes

4. Research and Innovation  Delayed due to; –Canadian Organic Standards –Optimize Gelatin Selection; Kosher/Not Kosher –Company’s Philosophy vs. Optimal Texture and Cost  Real Time vs. Accelerated Time Accelerated Shelf Life Study

5. Research and Innovation  All agricultural base ingredients must now be changed from ‘Natural’ to ‘Organic’ in order to be ‘certified organic’.  Means changing both flavours and colours  This has increased cost of raw materials by 20%. Canadian Organic Standards

6. Research and Innovation 1.Pork; most economical, but not kosher 2.Beef; most expensive- kosher 3.Fish; in between costs- kosher pareve 4.Vegan/ Vegetarian based stabilizers; not the optimal ‘traditional gummy’ texture Gelatin

7. Research and Innovation  Meets Kosher Pareve Standards,  Still remains a gray area; not finalized as a stabilizer  From a textural, cost and ingredient criteria perspective, fish is our best option Fish Gelatin

8. Research and Innovation  650 g Batch to 8.5 kg Batch  Benefits of Jacketed Kettle; –Increases temperature faster –Less temperature fluctuation –Larger batch mimics closely to manufacturing a Commercial Batches Scaling Up Using Jacketed Kettle

9. Research and Innovation  Measuring Jacketed Kettle Process

10. Research and Innovation  Ingredients Jacketed Kettle Process

11. Research and Innovation  Adding Syrup Jacketed Kettle Process

12. Research and Innovation  Boiling Point Jacketed Kettle Process

13. Research and Innovation  Taking Temperature Jacketed Kettle Process

14. Research and Innovation  Citric Acid Jacketed Kettle Process

15. Research and Innovation  Organic Flavour Jacketed Kettle Process

16. Research and Innovation  Organic Colour Jacketed Kettle Process

17. Research and Innovation  Measuring Brix Jacketed Kettle Process

18. Research and Innovation  Dispensing Jacketed Kettle Process

19. Research and Innovation  Depositing Jacketed Kettle Process

20. Research and Innovation  Final Product Jacketed Kettle Process

21. Research and Innovation  Test the evaporation rate of the Pilot Batch –Measuring loss for costing purposes  Shelf Life Study  Coating Going Forward

22. Research and Innovation Thank You!