Developing new applications for pulse flours, for use in products within Canada and abroad
Sell
Consortia Contribution
$16,344,026
Cluster Contribution
$5,765,696
Avena Foods Limited
Bakenology Ltd
Big Mountain Foods
Daiya Foods
Village Bakery
Goal
To improve and scale-up current milling technology, develop baseline information on the functional and nutritional and functional properties of pulse flours, determine which pulse varieties are best suited to milling, and if off-grade pulses may be used in milling, and investigate the market potential and appropriate marketing activities.
Project Summary
Project partners researched and developed new applications for tempered pulse flours, through product development of pulse ingredients in both new and existing plant-based food products. Partners collaborated between Canada and the UK, utilizing Canadian plant-protein ingredients in food products to be shipped across Europe. By working together, the project partners developed ingredients that can be successfully used in their food products and other types including conventional, gluten-free and vegan/plant-based.
Partners worked with the University of Saskatchewan to understand the functionality of these ingredients, and collaborated with the FDC, SFDC, Prairie Research Kitchen and Red River College to understand how these ingredients can be used in a range of different food products, including conventional, gluten-free and plant-based alternatives.
Results and Impact
- Increased production of specialty milled flours will provide market opportunities for Canadian farmers and improved locally-produced ingredients for Canada’s packaged food companies.
- Reduction in greenhouse gas emissions and improvements in water use.
- Avena Foods created a technically strong R&D department, using scientific research and knowledge in the development of new, innovative ingredients, and built a fully functional lab with the capacity to test the qualification and characterization of these ingredients.
- Avena made substantial progress in developing speciality milled/tempered flours for use as egg replacement and for other applications. This work will require additional R&D.
- Big Mountain Foods built credibility towards its scale-up plan, resulting in approved funding and the ability to work with Prairie Research Kitchen to gain knowledge. This cost-share model enabled them begin working in a new facility, purchase equipment and hire new employees.
- With the availability of new food options, Village Bakery gained new business, while maintaining existing business.
- Expected business benefits for all partners through increased domestic and international sales, new product launches and extending shelf life to reduce waste levels.
