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Hi, I’m Lisa Duizer. I’m the Chair of the 
Food Science Department at the University  

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of Guelph. And I’m here today with students that 
have been involved with our hot sauce project,  

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so I’d like to introduce Gillian, Khevita, 
Sabryn, and Krupa. And they’re here today  

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to talk to me about the products that they’ve 
been creating. So Gillian, what do we have here?

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So today we have 5 different sauces 
that we made and all of these sauces  

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were made completely on campus by 
undergraduate food science students.

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[Lisa] Lets try our first hot sauce.

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[Gillian] We have our Hot Tropic made 
from a previous year. So this one is  

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a very mild and sweet hot sauce, 
so it’s good for almost anybody.

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And it is. It’s quite a pleasant flavour. And so,  

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the four of you are not alone in creating these 
products. I’m sure you’ve had a lot of help.

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We have about 50 volunteers that come out 
and help up pretty regularly. Most of them  

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are undergraduate food science students and 
it is kind of a unique experience where you  

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get to go into the Guelph Food Innovation 
Centre Pilot Plant and have a lot of really  

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good hands-on experience and so it is really 
fun for all of the undergrads to kind of get  

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involved. So the next sauce we are trying 
is our regular Cannonfire and this is the  

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sauce that we make every single year. And 
so this one is a very medium hot sauce.

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You’re right, you can have quite a bit and 
it’s not going to burn too badly. Yeah.

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And one of the challenges with this product 
is that because we do use mostly different  

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peppers every year and we do have a 
different harvest depending on weather,  

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it changes the flavours of the peppers. One 
of our challenges is matching the flavour  

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of the Cannonfire this year with the ones of 
previous years to make sure there is continuity.

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So there’s a little bit of 
taste testing that goes on.

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[Khevita] There is, yeah. 
The best part of formulation.

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[Lisa] Yeah, for sure. Krupa,  

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I know that the Hot Honey is yours. 
Can you tell me about the Hot Honey?

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[Krupa] The Hot Honey is a new product this 
year. I am a co-op student at the Guelph Food  

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Innovation Centre. For this project, I was 
the project lead which was extremely fun and  

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I got to learn a lot. The honey came from the 
University of Guelph Honeybee Research Centre.

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And so, what else could you use this 
honey on? What types of products?

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After we finished producing the 
honey, the first thing we did was  

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try it on the vanilla ice cream that 
was made at the GFIC as well. It was  

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sweet in the beginning and then in 
the end you got like a spice-kick.

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So there’s quite a bit of heat 
there. So let’s try this heat.  

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It’s got a great flavour. I 
could imagine it on ice cream.

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I feel like the cold of the ice cream 
with like the warmth of the spice would  

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like really balance out and go well together.

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Yes, it does.

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So I know that Krupa did this as part of her 
co-op experience, but Gillian why did you do this?

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Um, so when I initially transferred into the 
food science program when I was in second year,  

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I started volunteering with the hot sauce project. 
And being able to be part of the entire product  

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development and production process I found 
really special. And especially as someone who  

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is not in the co-op program, I found this really 
helpful for experiential learning, being able to  

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just have so much hands-on experience that I 
can then transfer into jobs when I graduate.

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[Lisa] We have the new mango. Sabryn, you 
made the label for this product, didn’t you?

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Mainly what inspired me I think 
was the vibrant orange colour  

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of the hot sauce and I wanted to 
do something to complement that.

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We took inspiration from this 
Mexican street dish called,  

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“Mango en Palo.” It’s sweet 
and savoury, and a bit spicy.

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I like that on the label you have listed all the  

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peppers out so that you can read 
what peppers are in the product.

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[Gillian] We put so much effort into 
growing all of the peppers ourselves  

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here on campus and so it’s good to get 
the recognition of how many we’ve grown,  

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just because it is quite a challenge 
to grow spicy peppers in Canada.

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(Laughing)

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Alright, I’m gonna give this a 
go. Oh, there’s definitely some  

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heat there. But lovely flavour. A really 
nice blend of flavours in that product.

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It does have a pretty good kick to it, but because 
of the sweetness and also the fats in the mango,  

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the spice doesn’t last as long in your 
mouth. And so it goes away pretty quickly.

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Alright, well that brings us to our last product. 
So, it’s not gonna go away as quickly, is it?

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[Gillian] So this is our Cannonfire NSFW. It 
is the spiciest sauce that we have made so  

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far. It uses pretty similar peppers to the other 
products, but it’s just a lot more concentrated.  

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This one unfortunately is not for sale any 
more because we made it last year. But it  

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just kind of shows the scope of products 
that we can make and kind of creativity  

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that comes out of, um, the undergrad
students in the food science department.

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Okay, good luck.

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Spicy!

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There’s definitely some heat 
there. It’s fantastic to see  

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the range of products you have. Is there 
anything else you want people to know.

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If you want to learn more 
about our production process,  

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you can follow us on Instagram @uofg_cannonfire

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(Music)