Food Processing

Innovation starts with creativity and ingenuity

Because quality products and services are no longer enough, companies and entrepreneurs must find ways to stand out and offer added value to consumers. So, how can a company go further in product development? Change and innovation are the keys to success! Our team members have the necessary skills, experience, and network to support food processing companies and entrepreneurs in realizing their innovation projects. Our goal is to exceed your expectations, while supporting your goals and respecting your priorities.

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No matter the nature of your project, we’re up to the challenge!

Our food processing sector includes all activities related to research and development, problem-solving, and the health and eco-responsible shift in the dairy, meat, marine, plant, bakery, and maple syrup sectors. We have expertise with:

Dairy products: milk, yogurt, cheese, ice cream. We carry out projects with dairy proteins and vegetable proteins.

Vegetable and bakery products: juices, beverages, energy drinks, nutraceuticals, breads, pastries, crackers, pasta with and without gluten, granola bars, etc. The following products, amongst others, can be added as agrifood co-products: spent grains fibers from microbreweries, insect proteins, etc.

Meat and marine products: terrines, merrines, rillettes, jerky, sausages, smoked meats, etc. We also formulate vegan versions!

Maple products: Maple butter, confectionery, maple flakes, maple sap, maple alcohol, fine products.

Our accreditations at the service of innovation

In addition to the team’s expertise, the CDBQ has a biofood incubator with extensive equipment, laboratories and pilot plants covering all food processing specialties. The CDBQ also holds several provincial permits allowing it to carry out research activities in these different food sectors while ensuring compliance with the standards, laws, and regulations in force.

License to operate a dairy plant
Meat preparation license (C-1)
Permit to prepare marine products (FC)

Edible Cannabis Products

Develop food products continaing cannabinoid compounds

Building on years of success in developing food and beverage products in partnership with industry, the CDBQ obtained its cannabis research license, issued by Health Canada on January 24, 2020, to carry out innovation and R&D projects aimed at integrating cannabis or cannabinoids into beverages and foods.

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Contribute to the advancement of scientific knowledge

The CDBQ’s cannabis license is dedicated to supporting product development and contributing to the advancement of the body of scientific knowledge about edible cannabis products.

Our specialists can guide you in developing and regulating non-alcoholic beverages, bakery products, gummies or confectioneries, and chocolates containing cannabinoids in Quebec and in Canada.

Based on our applied research approach, our clients keep all of the intellectual property developed in partnership with us.

Alcohol and Fermented Beverages

Are you a microbrewer, distiller or do you produce alcoholic beverages?

Since 2011, the CDBQ has set up a research team dedicated to fermented beverages in order to meet the specific needs of the Quebec and Canadian industries. Based on our previous projects and with the ever-growing support of the industry, the CDBQ has developed recognized expertise in this field.

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We support beverage producers in their products’ development

Our research team is interested in the production of fermented beverages with the main objective of understanding the link between the raw materials’ quality, the fermentation processes, and the final product’s quality. Each product is unique and the creativity of the craftsman must be apparent in the final product. A collaboration with the CDBQ accelerates the development of your products by saving time, raw materials, and energy, all while being supported by the sector’s latest technical and scientific knowledge.

Our team’s expertise

Development of different types of beer, including alcohol-free and gluten-free varieties
Formulation development for liqueurs and spirits (gins, vodka, whisky)
Development of seltzers and ready-to-drink
Development of wines made from berries, ciders, meads, and other vegetable products
Assessment of fruit quality (maturity, agronomic practices, terroir)
Determination of the quality of fermented beverages (fermentation processes, quality indicators, chemical composition)
Investigation of structure/sensory perception relationships (aromas, phenolic compounds, etc.)
Technology transfer

Entotechnologies

Insect Processing Innovation Platform

The CDBQ has created an Insect Processing Innovation Platform (PITI) to meet insect processors’ needs. This booming sector includes recovering co-products from the agrifood industry, developing new foods and ingredients, and reducing greenhouse gas production by organic matter decomposition in landfills. Whether developing bread, crackers, chocolate, snack foods, or juices, the possibilities for food processing with insects are abundant.

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State-of-the-art equipment

The CDBQ has acquired several pieces of equipment to set up the PITI. Among these are:

Microwave oven for drying and pasteurization
Oven for drying and pasteurization
Hot water basin for pasteurization
Freezers
Tricantor to separate oil, solids, liquids
Crusher
Press to extract oil from insects

Ask us about the options suitable for your needs!

Accelerate the entotechnology sector’s growth in Quebec

Scientific and technical support within the business ecosystem
State-of-the-art insect processing infrastructure
Knowledge of insect production and processing methods
Valorization of co-products via the insect diet
Development of new ingredients and new products
Process development

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High Hydrostatic Pressure (HHP)

Cold pasteurization process

High Hydrostatic Pressure (HPH) processing is a method of cold pasteurization whereby food products are exposed to extremely high pressure (300-600MPa / 43,500-87,000psi) transmitted through water in a closed circuit for more sustainable food safety.

The HPH method allows food processors to increase shelf life 2-3 times without adding preservatives or other chemical additives, providing consumers with healthier foods that keep fresher for longer.

Our Approach

High pressure inactivates microorganisms

The high pressure of HPH inactivates many bacteria, viruses, yeasts, molds, and parasites found in food. Aromatic compounds and vitamins are not affected by HPH and the food retains its natural taste and texture. No label changes are necessary. Products must be pre-packaged in vacuum sealers or other flexible packaging such as plastic bottles. Rigid packaging such as glass or metal cannot be used in the HPH. The method can be applied to cold-pressed juices, dairy products, deli meats, and ready-to-eat products.

Circular Economy

Sustainable development support

Integration of circular and eco-responsible practices in product design
Development of bio-based packaging
Personalized advice and identification of improvement opportunities (raw materials, optimization of operations, carbon footprint, recovery, etc.)
Development of low-emission products (without meat, natural substitutes)

Co-product valorization

The food industry generates many co-products during production and their recovery is essential to reduce their environmental impact and costs associated with their disposal. It is consequently necessary to create added-value development opportunities.

Connection with co-product generators
Characterization of co-products (composition, quality, stabilization)
Technological and scientific overview and proposals for several valuation routes
Development of co-products into innovative products with high market potential

Life cycle analysis (LCA)

LCA assesses the potential environmental impacts of a product by considering all stages of its life cycle, from the acquisition of raw materials to its production, use, end-of-life treatment, recycling, and disposal. This analysis is carried out according to ISO 14040 standards.

The carbon footprint of a product
The environmental footprint of a product
Assessment of the key factors to be improved in the life cycle of a product and proposal of mitigation measures