Brief description of the organization
Canada's first high-protein frozen Cantonese dim sum brand. Each piece delivers 10g protein, 5g fibre, and 50% DV B12. No MSG, no preservatives. CBC Vancouver featured. Producing at Holy Cow Commissary, Vancouver BC.
Problem area
Our high-protein frozen dim sum uses blended soy protein isolate (SPI) paste as the primary protein matrix, delivering 10g protein per piece. Feedback from food industry professionals indicates the product is too dense and dry after freeze-thaw reheating. We need to integrate rehydrated textured soy protein (TSP) pieces into the filling to create textural contrast, moisture pockets, and improved juiciness perception.
Main objectives
- Test TSP piece size (2mm, 4mm, 6mm)
- Rehydration protocol (cold water, warm miso, seasoned broth)
- Inclusion rate (5%, 10%, 15%)
- Freeze-thaw stability (3 cycles at -18°C)
- TPA analysis
- Trained sensory panel evaluation (8-10 panelists).
Scope of work
- Literature review of TSP rehydration and integration in frozen food matrices.
- Formulation trials varying TSP piece size, rehydration method, and inclusion rate.
- Freeze-thaw stability testing (3 cycles at -18°C).
- Texture Profile Analysis (TPA) on all variants.
- Trained sensory panel evaluation (8-10 panelists) for juiciness, texture contrast, and overall acceptability.
- Final report with optimized TSP parameters validated by TPA and sensory data.
Deliverables
- Report
- Presentation
- New protocols/processes
Team meeting frequency
Bi-weekly
Skills and training required
- Food science laboratory skills
- Texture profile analysis (TPA)
- Sensory panel methodology
- Freeze-thaw stability testing
Resources required
- Food science laboratory with TPA equipment (texture analyzer)
- commercial kitchen access for formulation trials
- sensory evaluation room
- blast freezer (-18°C capability)
- Materials (TSP, SPI, dim sum ingredients) provided by Nourvo.
NDA or a commercialization agreement for this project?
Yes