When 300 bottles of student-made Hot Honey sold out within two hours at Fair November last year, it wasn’t just a testament to its sweet-and-spicy flavour—it was also a celebration of hands-on learning and student creativity fostered at the Guelph Food Innovation Centre (GFIC). As an applied research hub at the Department of Food Science, University of Guelph, GFIC supports agri-food businesses and students alike, combining food science expertise with state-of-the-art facilities to bring bold ideas to life.
A Legacy of Innovation and Impact
Originally known as the Guelph Food Technology Centre, GFIC began in 2016 with a vision to bridge academic research with industry needs. Over the years, it has grown into a powerhouse for food research and development, serving over 200 businesses of all sizes, from startups to larger corporations.
“GFIC bridges the gap between academia and industry, providing a platform where students, entrepreneurs, and businesses collaborate to innovate and bring new food products to market. At GFIC, we are dedicated to empowering innovation, fostering partnerships, and supporting the next generation of food science leaders,.” says Dr. Nataly Lopez Baron, GFIC manager.
One such success story is Acid League, a company renowned for its bold, experimental vinegars. By partnering with GFIC for pilot plant trials, Acid League harnessed the Centre’s expertise to develop innovative products—earning them a coveted spot on Forbes’ Top 40 Under 40 list.
A bottle of Acid League’s Mushroom Broth Concentrate, one of many products made by Acid League.
Crafting the Perfect Scoop with GFIC
GFIC also offers a variety of hybrid courses, providing hands-on training with cheese, ice cream, chocolate or beer crafting.
Its renowned Ice Cream Technology Short Course, initiated in 1914, is the only one of its kind in Canada. Whether you’re whipping up ice cream in your basement or developing flavours in an industry research and development role, this course offers comprehensive training for everyone. The ice cream course covers ingredients, processing and quality, teaching participants how to craft the perfect scoop every time.
Learn more about the courses offered at the GFIC here.
An array of various ice cream flavours.
What GFIC Can Do for You
No matter what stage a food company is at with their product – whether it is conceptualization, ingredient validity, or product improvement – GFIC has something to help. The GFIC, part of U of G’s world-renowned Food Science department, offers direct access to faculty expertise and unparalleled cutting-edge research.
At GFIC, you can access tailored services for businesses, leveraging its expertise in areas like dairy and non-dairy alternatives, cereals and meat analogues, alcoholic and non-alcoholic beverages, and more. Its facilities include specialized services, such as regulatory compliance, shelf-life studies, and nutritional profiling. Their advanced technology enables unique processes like freeze-drying, spray drying, high-temperature short-time (HTST) pasteurization, and extrusion, helping businesses develop safe, market-ready products while meeting industry standards.
Dr. Arthur Hill explaining spray drying technology in a GFIC pilot plant.
The Cannon Fire Project
The Cannon Fire project, founded in 2018, has been a hallmark of student innovation at U of G. As part of the Food Science Club, students create a “seed-to-shelf” hot sauce, named after U of G’s iconic campus cannon. Each year, students cultivate peppers in the summer, harvesting, chopping, and seasoning them into a classic hot sauce in the fall. Alongside this tradition, students also craft a unique limited-edition creation; this year’s is called Hot & Smokey Apple Maple.
Volunteer students harvesting peppers for Cannon Fire Hot sauce.
A Vision for the Future
As the food industry evolves, the GFIC is adapting to meet emerging challenges. A key focus is the development of healthier products, including health/wellness products and functional foods, to address growing consumer demand for nutritious and sustainable options. GFIC has increased its extrusion technology capabilities, enabling the creation of novel food textures and formats that set products apart in competitive markets and plans to implement a state-of-the-art precision fermentation suite are underway. This innovative technology has the potential to enable users to convert byproducts into high-value ingredients, supporting sustainable food production and unlocking new possibilities for functional and alternative food solutions.
Additionally, the Centre is strengthening partnerships with larger companies and enhancing its service offerings. “GFIC drives product success by combining leading food science expertise, top-notch facilities and services, plus an experienced team,” says Jessica Ulbikas, GFIC project manager. “We’re here to make your innovative ideas a reality.”
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