Research programme to explore food science behind maple

The Federation of Quebec Maple Syrup Producers (FPAQ) and the Fonds de recherche du Québec – Nature et technologies (FRQNT) have jointly launched a five year research partnership programme to explore the food science behind maple.

Named the Physical Chemistry of Cooking with Maple, the programme has a budget of $1.4m and aims to promote development of knowledge on the physicochemical and sensory attributes of maple products.

It also intends to underscore the flavour chemistry of maple and the way its taste harmonises with ingredients from the world’s cuisines.

FPAQ president Serge Beaulieu said: "Since 2005, we have injected millions of dollars according to a structured plan.

"We are now at the stage where our investments will go towards fully understanding maple’s culinary characteristics to facilitate its integration into the world’s cuisines."

The programme will cover eight areas of research on maple, which are aimed to enhance knowledge on maple water, syrup, taffy, butter, sugar, flakes and alcohols derived from fermenting maple water.

Areas specifically covered include knowledge to develop a maple products classification system for food professionals, physical chemistry of the caramelisation and Maillard reactions observed in maple sugars and in cooking with maple; and comparing behaviour of pure sucrose and maple sugar in common culinary techniques and international culinary techniques.

This partnership is part of the New Generation of Maple: 2020 strategy, introduced in 2009 by the FPAQ with the support of the maple syrup industry.

FPAQ Promotion, Innovation and Market Development director Genevieve C Béland said: "Les Produits d’érable du Québec are preparing to invest in a number of foreign markets with diverse culinary cultures and the results of this research will help us develop bespoke maple-based culinary ideas for each of these new markets."

For this project, FPAQ and FRQNT will invest $900,000 and $500,000, respectively over five years.

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Image: FRQNT scientific director Maryse Lassonde. Photo: courtesy of CNW Group/ FPAQ.