2525645 Ontario Inc.
$136,700.00 CAD
≈ 21 months of average Canadian pay
- Department
- National Research Council Canada
- Recipient country
- Canada
- Fiscal year
- 2026-2027
- Agreement period
- April 6, 2026 – November 2, 2026
- Reference
- nrc-cnrc:172-2026-2027-Q1-1043293
Published purpose
This project focuses on reformulating our dairy-free cashew butter recipe to prevent oil separation and improve product stability. The goal is to optimize the balance of fat, moisture, and emulsifying components to maintain a uniform texture during fermentation, processing, storage, and use. By adjusting ingredient ratios and processing conditions, the reformulated butter aims to achieve better emulsion stability, consistent spreadability, and enhanced shelf-life without compromising flavour or quality. The outcome will support a more reliable product with improved structural integrity and consumer appeal.
Community tags
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Good value
Local impact
Needs context
Questionable
Success story
Wasteful
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Imported August 10, 2026 from open.canada.ca Grants & Contributions