Learning to turn plant-proteins into artisanal flour

k2MILLING isn’t new to the flour experimentation game. For almost 100 years, the family-owned company has been creating new and innovative flours for its largely Ontario-based customers. Now, thanks in part to a collaboration with Griffith Foods and Persall Fine Foods, k2MILLING is adding plant-protein flour to its line-up.

As an artisanal flour mill, k2MILLING has curated its line to include everything from traditional wheat flour to the less-expected blueberry or sunflower flours. The company retains the flavour in these flours using its specialized “kold” milling process, utilized through its mk2 milling system.

Between this milling experience and past business relationships, there’s no question why Griffith Foods and Persall Fine Foods chose k2MILLING as a partner in their recently announced project. Together, and with a co-investment from Protein Industries Canada, the partners will be developing new plant-based protein ingredients for meat and other food processors. The ingredients will eventually reach consumers as part of vegan and flexitarian food products.

“I respect and was familiar with both companies, having worked with Griffith's my whole career and Persall Fine Foods for almost 15 years,” k2MILLING owner Mark Hayhoe said. He added, however, that despite these long relationships, he and the other partners have already begun learning from each other during the early stages of the project, and he looks forward to seeing that continue.

One particular challenge he anticipates the partners will help each other overcome is improving the texture and taste of plant-protein flours. Once they accomplish this, they’ll be able to supply Canadian food processors with new types of lentil, pea and bean flours, among others.

In addition to these new flours, Hayhoe is hoping processors and other clients gained through the project will learn more about the benefits provided by his company’s milling process. In particular, he said, he hopes to provide “increased exposure to the importance of particle size reduction in delivering higher flavour profiles in plant-protein flours with the appropriate technology.”

Overall, however, benefits for k2MILLING aren’t the only end-goal Hayhoe has in mind; he also hopes for “a greater awareness of the great contribution plant-protein flours can make to a healthier food system and planet.”

Work on the project only recently started, but Hayhoe and the other partners have high expectations. They anticipate sharing their ingredients with processors within a couple of years, and having end products on grocery shelves across North America not long after.