Protein Industries Canada (PIC) has announced a partnership involving research and development of new applications for pulse flours.
Avena Foods, Big Mountain Foods, Daiya Foods, Bakenology and The Village Bakery have joined forces to test and develop new applications for Avena Foods’ proprietary tempered pulse flours with Canadian research centres: the Manitoba Food Development Centre, the Prairie Research Kitchen of Red River College, the University of Saskatchewan, the Saskatchewan Food Industry Development Centre and the Alberta Food Processing Development Centre.
Tempered pulse flours are poised to help meet the fast-growing market demand for plant-based proteins and products.
Canada has a strong supply chain from farmers to food manufacturers, and this $6.3 million project hopes to build on that by addressing knowledge gaps that prevent these ingredients from reaching their full potential.
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