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Unlocking Maple’s Untapped Potential, Part II

Unlocking Maple’s Untapped Potential, Part II

Earlier this summer, the Food Innovation Design Lab (FIDL) at the Harborside Campus was filled with the irresistible smell of maple syrup. Six summer interns were working at breakneck speed to push the boundaries of the natural sweetener’s culinary and commercial potential.

Dubbed “The Maple Project,” the month-long collaboration between JWU, URI’s College of Pharmacy and the Food Innovation Nexus (FIX), a JWU-funded startup, immersed the interns in the world of maple in order in order to create their own unexpected product concepts. Creating a product from scratch in just over 4 weeks is no easy feat, but the interns — a carefully-chosen mix of culinary, baking & pastry, industrial design and food science majors — were more than up to the task.

JWU, FIX and URI Join Forces to Unlock Maple’s Untapped Potential, Part I

JWU, FIX and URI Join Forces to Unlock Maple’s Untapped Potential, Part I

If you think of maple as an ingredient at all, there’s a high probability that your first thought is to envision it in syrup form, drizzled liberally over pancakes. But have you ever thought of maple as a hero ingredient?

Earlier this summer, the Maple Project kicked off as an intensive, interdisciplinary collaboration between University of Rhode Island, JWU and the Food Innovation Nexus (FIX) — a JWU-funded startup housed at the Providence Campus — to examine maple’s potential as a “smarter sweetener” — and to re-frame it as a food that’s not just for breakfast.