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Product Development and Research

 

New Product Development at Cornell

Product diversification is key to the sustainable growth of the maple industry. Through partnerships with food science researchers and industry collaborators, the Cornell Maple Program works to develop a wide variety of new products that feature maple as a significant ingredient.  By developing new product concepts and solving technical challenges, Cornell removes barriers to production and accelerates the process of bringing novel maple products to market.

Maple syrup contains flavors, chemical compounds and nutritional characteristics that can be used to make a wide variety of food, beverage and health care products.  New product development begins by establishing a concept and conducting background research. This initial work is followed by a pilot study to demonstrate the feasibility of the product concept. Further experimentation with formulations and processing methods is then conducted to determine the necessary steps for achieving shelf-stability and obtaining scheduled process approval. At this stage partnerships with outside experts are formed to scale the concept to a commercial level and conduct market tests.

Information generated through this work is encapsulated in the Cornell Maple Notebook series, technical bulletins, and other digital content which is freely available on this website. Questions, comments and ideas are welcomed at arw6@cornell.edu.


Maple Beer

The growing craft beverage industry presents an opportunity to create mass appeal for maple flavored beers.  Working with students and researchers at Cornell University, the maple team is developing recommendations and best practices for brewing with maple syrup.

This spring, the Cornell Maple Program engaged a group of seniors in the Department of Food Science to research basic maple brewing principles and develop sample recipes for two styles of ale. Their work provides details on methods for maximizing maple flavor and formulating a high quality brew.  The complete report can be viewed at the link below.

 


Maple Wine

 


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:


The article (accessible above), 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

The first edition of the Kombucha Chapter of the upcoming Maple Fermentation Notebook is now available. This chapter includes highly detailed information for tweaking your basic recipe, troubleshooting, and meeting statewide and federal rules and regulations. If you are only interested in a basic recipe, that document is still available below:

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