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Supporting Canadian flexitarian processing needs

Technology
TECHNOLOGY PRIORITY

Make

PROJECT TIMELINE
June 2020 to March 2023
PROJECT STATUS
Fund I: Complete
TOTAL INVESTMENT
$1,216,309

Consortia Contribution
$585,922

Cluster Contribution
$630,387

PARTNERS

Griffith Foods

k2Milling

Persall Fine Foods

Goal

Provide the industry with nutritionally balanced, functional, organoleptically pleasing, textured plant protein blends that are able to be utilized within existing process infrastructure and help the meat processing industry access the alternative proteins market.

Project Summary

The partners worked with meat and other food processors to explore the development of food products that are nutritious and satisfying to all senses involved in the eating experience.

The consortium has developed a network of partners from across the value chain to aid in R&D of the products and its marketing to processors in food service and retail markets throughout Canada and the US.

Results and Impact

  • Expanded knowledge resulting in an increased speed of prototyping, better nutritional outcomes and in-depth problem solving for customized solutions.
  • Increased capacity building through protein functionality testing and extrusion outcome modelling.
  • Engaged with global groups, increasing global brand.
  • Increased knowledge in the alternative protein solution space and growth of their innovative product offerings for all project partners.

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