MC Research
Introduction
Medronho & Canela came about as a result of the research and investment work of its founder, Rui Lopes, who is also a visiting assistant professor at the Polytechnic of Leiria and a researcher at ciTechCare. In this sense, all the projects launched by the company begin with fundamental research work.
In this product research and development process, we adopt a QFD (Quality Function Deployment) methodology, which aims to identify the quality parameters of the final product, aligned with the function to be performed and the expectations of customers, in a market penetration plan.
The Medronho & Canela R&D cycle begins with a team of researchers talking about new creations using medronho. This sharing of ideas gives rise to product co-creation strategies with other industries. All development is aligned with multiple variables of market alignment and customer focus.
The concept of all the products developed by Medronho & Canela is based on the following pillars: functional foods, clean label products, nutritional content, presence of antioxidants, democratic value, full use of all raw materials.
Completed Projects
Medronho preparation for use in hot pastry products
The aim was to develop a medronho preparation that could be used in hot, semi-frozen and frozen pastry products. For almost 18 years, some tests have been carried out internally, and some external services have been contracted to other entities for the development of these Medronho intermediate products. This project was completed when we were able to successfully apply it to the Medronho Escangalhado King Cake, which, despite being baked at temperatures of around 200°, allows the texture, flavor and color of the medronho to be preserved. It’s a product that we’ve put on the market, and it opens up windows of application for all types of pastry, whether it’s hot or cold fillings or toppings.
Curiosities
Do you know where Rui Lopes, CEO of Medronho & Canela, wanted to work with the Medronho fruit?
It all started when, as a young boy, he picked arbutus with his father and maternal grandfather, a fruit he loved for its taste and texture.
The fact that he was a professional in the catering and gastronomy fields, a teacher in vocational education at the time he began studying and experimenting with medronhos, came into play.
When these facts were combined with the creative spirit and management skills acquired during a first degree in Tourism and Hotel Management at the Polytechnic of Leiria, the intention and desire to create a business model around Pão de Medronho began to emerge.
