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
Nourvo is exploring a functional food line targeting intimacy and wellness occasions. Natural ingredients historically associated with aphrodisiac properties (maca root powder, Korean red ginseng extract, saffron, tribulus terrestris, fenugreek extract, L-arginine) have emerging clinical evidence for libido and arousal support. The challenge is integrating these at efficacious doses without negatively impacting taste, texture, or nutritional profile of our high-protein frozen dim sum.
Main objectives
- Literature review: identify top 3-5 natural aphrodisiac ingredients with strongest clinical evidence, recommended doses, and Canadian regulatory status (NHP vs food)
- Formulation trials: incorporate each into Nourvo SPI-based filling at 1x, 2x, 3x target doses
- Sensory impact: trained panel evaluates taste masking, off-flavour thresholds, overall acceptability
- Texture and stability: TPA and freeze-thaw stability (3 cycles at -18°C)
- Nutritional analysis: verify protein/fibre targets maintained
- Regulatory pathway mapping: document whether each formulation is conventional food or NHP under Health Canada
Constraints: ≥10g protein/piece, ≥5g fibre/piece, no starch/MSG/preservatives. All ingredients must be legal in Canada.
Deliverable: Ranked formulation recommendations with sensory, TPA, and regulatory data.
Scope of work
- Comprehensive literature review of natural aphrodisiac ingredients with clinical evidence
- Canadian regulatory analysis (NHP vs conventional food classification) for each ingredient
- Sourcing and procurement of food-grade aphrodisiac ingredients
- Formulation of control and intervention batches at 1x, 2x, 3x target doses in Nourvo SPI-based filling
- Trained sensory panel evaluation for taste masking, off-flavour thresholds, and overall acceptability
- Full Texture Profile Analysis (TPA) on all formulations
- Freeze-thaw stability testing (3 cycles at -18°C)
- Nutritional analysis to verify protein and fibre targets maintained
- Regulatory pathway documentation for Health Canada compliance
- Final ranked formulation report with sensory, TPA, stability, and regulatory data
Deliverables
- Report
- New protocols/processes
Team meeting frequency
Bi-weekly
Skills and training required
- Food chemistry
- Functional food science
- Regulatory affairs (Health Canada NHP/food classification)
- Sensory evaluation
- Texture analysis
- Statistical analysis
- Literature review methodology
Resources required
- Texture analyzer (TPA)
- Commercial freezer (-18°C)
- Food-grade lab space
- Sensory evaluation booths
- Nutritional analysis lab access
- Health Canada regulatory databases
- All raw materials (SPI paste, aphrodisiac ingredients, dim sum ingredients) will be provided by Nourvo.
NDA or a commercialization agreement for this project?
Yes