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Conestoga Applied Research
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Supporting product development and packaging strategies at Hummingbird Chocolate Maker

November 13, 2025
Hummingbird Chocolate bar Fleur de Sel

Cynthia Riddle, Conestoga Food Research & Innovation Lab

Hummingbird Chocolate Maker partnered with the Conestoga Food Research & Innovation Lab to explore opportunities to enhance their packaging processes and extend the shelf-life of key products. With packaging identified as a production bottleneck, the team provided recommendations to improve workflow efficiency while preserving the artisanal quality of the brand. 

Conestoga researchers also supported Hummingbird in investigating strategies to optimize product stability over time. This included evaluating ingredients, processing techniques, and packaging formats suited to supporting extended shelf-life, while maintaining product integrity and consumer appeal. 

The collaborative work provided both immediate recommendations and long-term insights to support continued innovation as Hummingbird grows. The findings offer a foundation for future product development and operational planning. 

Funding for this project was provided by the National Research Council Canada.

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