Ingredients

Canada Invests in Sustainable Faba Bean Protein Development to Expand Plant-Based Ingredient Options

Canada is expanding its plant-based protein offerings through a new initiative focused on faba beans. The project, backed by Protein Industries Canada (PIC), aims to develop high-protein, sustainable ingredients from faba beans, which will be used in a variety of food products. 

The initiative involves a partnership between several organizations: Griffith Foods, BFY Proteins, Botaniline, and Faba Canada. These companies are working together to create neutral-flavored faba protein ingredients for use in consumer-packaged goods (CPGs), such as meat alternatives and breadings. The project focuses on improving the processing of faba beans to create high-protein, allergen-free, and lower-sodium ingredients suitable for the food industry.

“Working with extraordinary resources […] puts us on a fast track to demonstrate our ability to feed the world with plant-based food science”

Faba beans have gained attention as a valuable plant-based protein source due to their high protein content (18-35%) and nutritional benefits. Global companies, including Roquette and Bunge, are already exploring the potential of faba beans in plant-based food products.

The partners aim to develop a closed-loop value chain that will improve the efficiency and sustainability of faba bean production, benefiting farmers, processors, and consumers alike. Canada’s Minister of Innovation, Science, and Industry, François-Philippe Champagne, stated, “With support from the Protein Industries Cluster, this project consortium is helping boost Canada’s competitiveness in the global market while supporting new economic opportunities for Canadians in the ingredient manufacturing sector.

Protein Industries Canada
© Protein Industries Canada

Project funding and leadership

The $7.7 million project is led by Faba Canada, which is responsible for extracting a high-protein ingredient from Canadian faba beans using a dry processing method. This method aims to increase the protein concentration while reducing the earthy flavor that faba beans can sometimes have. Griffith Foods will then transform the extracted faba ingredient into value-added products that can be used in a range of food applications, including plant-based meat products.

General Manager of Griffith Foods, Doug Pritchard, highlighted the project’s sustainability goals, explaining, “Sustainability is connected to everything we do as a business, and we are dedicated to significantly improving the future with our business strategy. We are excited by the potential, and by working together, we can achieve our goals and create a sustainable future.”

Following this, Botaniline and BFY Proteins will incorporate the processed faba ingredients into new consumer-ready products. These products will focus on reducing allergens and sodium content, targeting emerging consumer needs for healthier plant-based food options.

Prairie Fava
© Prairie Fava

The Canadian government is backing the project with a $2.7 million contribution through Protein Industries Canada, with the remaining funding provided by the project partners. Protein Industries Canada is one of the country’s five Global Innovation Clusters, focusing on expanding Canada’s $25 billion potential in ingredient manufacturing, food processing, and bio-products. 

Strengthening position in global food sector

This year alone, Protein Industries Canada has supported a significant volume of projects to develop sustainable plant-based food ingredients, including alternative seafood, oat and pulse ingredients, hemp proteins, and many more.

Just last week, the global innovation cluster announced a further initiative to increase domestic processing of Canadian-grown soybeans. These developments are all aimed at strengthening the country’s position in the global food sector.

Mark Celmer, CEO of Botaniline and BFY Proteins, noted, “Working with extraordinary resources through Faba Canada, Griffith Foods, and other scientific entities such as NAIT (Northern Alberta Institute of Technology) and the Protein Industries Canada teams puts us on a fast track to demonstrate our ability to feed the world with plant-based food science.”

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