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  Cornell University

Cornell Maple Program

Sugar Maple Research & Extension

Product Development and Research


Role of the Cornell Maple Program

When we undertake a new product development project, we start by establishing a concept and conducting some background research. This initial work allows us to conduct a pilot study on the new product. We then experiment with recipes and processing, and find out the necessary steps for achieving shelf stability and obtaining scheduled process approval. Often, we collaborate with experts in the field to solve any baffling problems we may come across. We produce samples of the new products and do some basic market testing, gathering enough feedback to tweak our product formulations. Next, we pitch our ideas and share our research results to those already established in the industry in the hopes that they will take our concepts to commercial production scale. Finally, we share the results with you and the rest of the maple driven world. This page is dedicated to sharing those results.

Maple Wine

Maple Wine Production


Maple Sports Gel

The sports nutrition market is a growing industry with potential opportunities for maple products.  One area well-suited to maple is the sports gel product segment.  This winter the Cornell Maple Program worked with the Cornell Department of Food Science to develop a maple sports gel formulation.  The resulting product is a maple syrup-based nutrition supplement in a single serve foil pack with added electrolytes and a favorable flavor.  For more information click the link below:

Maple Performance Gel


The article, Running on Maple by Aaron Wightman, features a novel way to use maple syrup in the endurance sport industry – gel packs designed for long distance runners. The few additional ingredients compliment the maple flavor while enhancing the suitability for sports fueling and recovery.



Maple Soda

Carbonated beverages are a massive market segment that remains largely untapped by the maple industry. While mainstream soda companies have seen declining sales, the craft beverage industry is undergoing rapid growth. Demand for specialty, artisanal, and small-batch sodas is largely driven by the use of “all-natural” sweeteners such as pure cane sugar, stevia, and honey. Craft sodas capture a premium price at market- often three times as much as traditional sodas. In cooperation with the Cornell Department of Food Science and the Food Venture Center, the Cornell Maple Program has developed guidance to help maple producers break into this profitable industry. To learn more, access the document below.


Maple Kombucha

Thorough Guidelines Coming Soon

For now, enjoy this basic recipe:

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