A consortium that includes Ingredion has come together to commercialise new technology that will improve the functionality of pulse-based ingredients.
Verdient Foods, T Base 4 Investments and OMD Food Products join Ingredion in a project that aims to open new markets for pulse-based proteins by increasing their functionality.
A total of $25.7 million has been committed to the project, with the partners investing $12.8 million and Protein Industries Canada an additional $12.8 million. The project marks Protein Industries Canada’s 12th project, having invested approximately $272 million into plant-protein technology projects so far.
With an initial focus on yellow peas, the project will use physical processing techniques to turn the commodities into ingredients that will be available to food processors and manufacturers throughout Canada and international markets.
Following the processing of yellow peas, the partners intend to shift their focus to commodities such as lentils, chickpeas, green peas and faba beans.
“Ingredion is excited to advance our specialties strategy by providing high-quality ingredients that address consumers’ preferences for sustainable, plant-based alternatives,” said Beth Tormey, Ingredion’s vice president of plant-based proteins.
She added: “Protein Industries Canada’s contribution will accelerate our work by enabling the use of new technology and innovation to create a more inclusive and sustainable food system. By coming together with other consortium members, we will produce the next generation of ingredients that can be used by food manufacturers in Canada and on a global scale.”
Protein Industries Canada’s investment will be used to improve the manufacturing capabilities in Vanscoy, Canada.
Jorgen Kokke, Ingredion’s executive vice president and president, Americas, said: “This project complements our pulse-based protein portfolio, aligns with our growth strategy and accelerates our ability to deliver consumer-preferred foods and beverages to global markets.”
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