Improvements in freezing and homogeneity of fruit pops made without gums or emulsifiers - BC-361

Preferred Disciplines: Food Sciences -  MSc, PhD or Postdoctoral Fellow
Project length:  4 to 6 months
Desired start date: As soon as possible
Location: Vancouver, BC
No. of Positions: 1
Preferences: Language: English
Company: Tubify


About Company:

Tubify was created to help people on the go achieve their healthy eating goals. The two founders of the company came together in May 2015 with a common interest of bringing healthy options to the masses. Casey’s family has a long-standing history established locally in Vancouver for food packaging. While Emily trained as a Neuroscientist and has a special interest in regenerative medicine. Throughout her research she was exposed to the importance of nutrition and diet in terms of pre- and post-injury health and healing. They both agreed that neither believed in fad diets. They both wanted to contribute to a healthier future for everyone and set out to design food that kept two important qualities in mind, nutrition and deliciousness.

They realized they couldn’t overlook convenience, so they wanted to do something to improve consumer packaged goods. Tubify was founded on these principles. Tubify sources the highest quality of organic whole fruit and puree over juice to retain fiber. No gums, refined sugar alternatives, or preservatives added as freezing is the best way to preserve the real fruit enzymes and vitamins. They think this is the secret to a long, happy, and healthy life. Not only were they focused on the nutrition that goes into the freezies, they wanted to make sure that everyone can enjoy Tubify. This is why they made sure to be inclusive and be vegan, gluten free, and organic.

Project Description:

In the very beginning, Tubify produced our freezies in a small operation. We hand-selected fruits and vegetables, blended them, and packed them into freezies. We were able to achieve relatively few ice crystals because we laid them out to freeze in a single layer on metal sheet pans and froze them in a chest freezer at <-25 degrees C.

When we moved into scaled up production and a co-packer, we found that the freezies that are on our retail shelves are too icy. We think this is mainly due to the slow freezing that is happening now with the decreased surface area to volume ratio when the freezies are exposed to the blast freezer. During this production, the freezies in addition are incased in 6 to a box and 12 boxes in a case.

We would like to explore potential alternative methods either in production (e.g. analyze the possibilities of pre-making the freezies into a slushy or slightly more liquid sorbet before filling) or in using fast freezing machinery, tunnels etc. We would like a report on potential suggestions for changing our current production methods and an analysis of the costs and benefit.  

Background and required skills

Research Objectives/Sub-Objectives:

  • To determine the scale up processing technique improvements for minimizing ice crystals in freezies - no emulsifiers or other “food science” additives.
  • Refinement of production logistics and suggest possible improvements in the logistics and production equipment. Cost considerations are important.


  • Knowledge of current manufacturing and processing

Expertise and Skills Needed:

  • Food science and food production and manufacturing experience
  • Capability of assessing production methods and an analysis of the costs vs benefit


For more info or to apply to this applied research position, please

  1. Check your eligibility and find more information about open projects.
  2. Complete this webform. You will be asked to upload your CV. Remember to indicate the title of the project(s) you are interested in and obtain your professor’s approval to proceed.
  3. Interested students need to get the approval from their supervisor and send their CV along with a link to their supervisor’s university webpage by applying through the webform or directly to Andrea Globa at agloba(a)