If your plans for summer include barbecuing turkey burgers, there’s a good chance students from Red River College’s Culinary Arts program had a hand in getting those patties on the grill.
That’s because the students played a role in helping Granny’s Poultry Farmers Cooperative develop the burgers as part of an ongoing partnership with RRC’s Paterson GlobalFood Institute to find new meal options for chicken and turkey.
Chef Jason Wortzman, Director of Marketing and Product Development for Granny’s, says the partnership played a key role in developing the burgers and several other new products, noting PGI is an ideal facility in which to produce small samples for larger product development projects.
“Granny’s is always looking to add value to its products – to make convenient options that are unique but also resonate with our consumers. I started working on turkey burgers because we had been discussing it for a long time. We believed it would be a great next step for us,” said Wortzman. “I had students help me produce samples and I received valuable feedback from instructors after doing some taste testing.”
A team from Granny’s scheduled a taste test at a grocery chain in Toronto in February 2015. In less than two months, a prototype was approved, the recipe was refined to extend shelf life, and production started shipping the burgers to stores across the country. Wortzman says executives with the grocery chain were very impressed with the taste and texture of the new Granny’s burgers.
“They loved the product,” he says. “It was really juicy and full of flavour, containing only natural ingredients such as turkey broth and cornmeal – making it naturally gluten-free.”
RRC students and grads also played a part in getting Granny’s turkey roast and turkey meatloaf to store shelves. Similar to the burgers, these products are now sold in grocery stores across Canada. Read More →