The plant-based food sector in Canada is seeing a surge in innovation as companies collaborate to meet the rising global demand for alternative protein sources. A key initiative in this space involves several Canadian partners, including Daiya Foods, Ingredion, and Lovingly Made Flour Mills.
“We’re excited to bring even better-tasting, protein-rich options to the table”
Together, they are working on improving plant-based cheese products, with a focus on enhancing taste, texture, nutritional value, and affordability, using Canadian crops such as pea and fava beans. The project, supported by Protein Industries Canada, seeks to address one of the key challenges in the plant-based industry: making products that closely match the characteristics of traditional dairy.
By using pulses grown in Canada, the initiative aims to create plant-based ingredients that elevate the taste and nutritional quality of products while also reducing their cost, making them more accessible to Canadian consumers. Daiya Foods, one of the project’s lead partners, is focused on incorporating these ingredients into its range of plant-based cheeses, ensuring they meet consumer expectations for taste and texture.
Leveraging Canadian pulses
“At Daiya, our goal has always been to create plant-based products that deliver the same taste and texture experience as traditional dairy. By incorporating Canadian pulses and advancing our fermentation technology, we’re excited to bring even better-tasting, protein-rich options to the table that are accessible to all Canadian families,” commented Jamie Siu, Director of Advanced Research & Technology at Daiya.
The broader collaboration between the project partners aligns with Canada’s effort to capitalize on the growing market for plant-based foods. Protein Industries Canada has committed $5.8 million to the project, with the remaining $10.2 million coming from the project’s partners. This partnership is expected to contribute to the long-term growth of Canada’s ingredient manufacturing and food processing sector, which could reach a potential value of $25 billion.
Next generation plant-based cheese
Jeff Billig, Vice President & General Manager of Protein Fortification at Ingredion Incorporated, spoke on the importance of collaboration: “We are thrilled to collaborate with Protein Industries Canada and Daiya, leaders in the plant-based food industry. Together, we aim to deliver pulse-based proteins and flours that will pave the way for the next generation of plant-based cheese products.”
Meanwhile, Lovingly Made Flour Mills will play a crucial role in the production process, developing extruded pulse ingredients for use in plant-based products. This effort builds on the company’s expertise in processing pulse crops and its commitment to sustainability.
The project is also expected to have economic benefits for Canada, contributing to job creation and boosting GDP. Protein Industries Canada CFO Kassandra Quayle noted, “This investment is providing benefits to all of Canada. It’s strengthening our economy, and providing our families with new, great-tasting, less expensive food options.”
New funding
In a related development, Protein Industries Canada has also opened a new round of project funding, specifically focused on the blending of pulses and cereals to create new high-protein food ingredients. This initiative reflects growing consumer interest in products that offer both higher protein and fiber content.
By expanding the focus to include more cereal-based projects, Protein Industries Canada aims to build a more comprehensive food processing ecosystem, contributing to the country’s goal of becoming a leader in sustainable plant-based food production.
With submissions open until January 2025, Protein Industries Canada hopes to attract additional collaborations that will further strengthen Canada’s position in the global plant-based food market. As the industry grows, such projects are expected to not only enhance Canada’s agricultural exports but also meet the increasing consumer demand for diverse and nutritious food options.
Lisa Campbell, Senior Director of Programs at Protein Industries Canada, noted, “Combining pulses and cereals can improve the overall protein and fibre content of the food product while also combining to create a more complete protein.”
