The Turkey Farmers of Ontario was involved in a new project from May 2012 to June 2013 with the focus of Building a Value Chain Partnership for the Development of New, Healthy, Turkey Sausage for Foodservice. The main objectives of this project was to create a new, healthy Ontario turkey sausage for the foodservice industry, taste panels were conducted to evaluate the product, and piloted the product in a foodservice environment. Sustainable packaging was  also explored. THE RESULT A FULLY COOKED ITALIAN TURKEY SAUSAGE using 2/3 white meat, is  gluten free, lower in sodium and lower in fat. It is now available for the food service market.

CAAP Hayters TFO Tom, Ruthie and Jane Aug 2013CAAP project TFO and LL (2)