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Improving nutrition and functionality of plant-based food products

Technology
TECHNOLOGY PRIORITY

Make

PROJECT TIMELINE
August 2021 to March 2023
PROJECT STATUS
Fund I: Complete
TOTAL INVESTMENT
$1,746,540

Consortia Contribution
$973,270

Cluster Contribution
$773,270

PARTNERS

YoFiit

Avena Foods Limited

Roquette Canada

Goal

Solve technical challenges in formulating plant based milk, probiotic-rich yogurt and dairy alternatives, functional liquid egg analog, and meat analog (chicken) products, with a key focus on maintaining the nutritional content and equivalency to conventional products for the Consumer Packaged Goods (CPG) market with limited fillers.

Project Summary

YoFiit, Avena Foods Limited and Roquette Canada have partnered to solve technical challenges in formulating plant-based milk, probiotic-rich yogurt and other functional plant-based analogues – with a key focus on maintaining the nutritional equivalency to animal-based products, achieving higher functionality than existing products in the CPG industry.

This project will showcase Canada’s capacity – not only as a supplier of quality ingredients, but also for embracing cutting-edge food technology and patent-pending processes to develop products that are unique in the plant-based protein global marketplace.

Avena and Roquette will find innovative, direct application for their ingredients in products like YoFiit’s plant-based foods and beverages, while also bringing new ingredients and technical expertise that will help drive the project forward.

Results and Impact

  • Created a plant-based egg using pea protein, other types of protein, Canadian legumes and other fat sources, resulting in a texture similar to hen eggs while matching its functionality in cooking and baking.
  • Created three Greek yogurt and three drinkable yogurt varieties with high probiotics and bold, rich flavours.
  • Created four new milk types and three creamers that match or surpass the nutritional profile of cow’s milk.
  • Collaborated with academia and the plant-based food and ingredient sector to share knowledge of plant proteins, market information and consumer demands.
  • Strengthened and created long-standing relationships between project partners.

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