Canadian Food Innovation Network Emerging Science Research Cluster
Research & Development
The Canadian Food Innovation Network (CFIN) is proud to administer the Emerging Science Research Cluster series of projects, delivered between 2018 and 2023, in partnership with Agriculture and Agri-Food Canada.
The cluster brings together the depth of talent and resources at Canada’s universities, colleges, food technology centres and government research facilities to collaborate with businesses across Canada to address real issues facing the food and beverage manufacturing sector.
Here are highlights of some of the innovative work that is happening as a result of the research cluster:
Sprouting new potential – Unlocking new uses and health benefits of wheat
This Ontario Cereal Industry Research Council project focuses on unlocking new value for soft and coloured wheat through sprouting and fractionation, and identifying the impact of aging of sprouted and colour wheat flour or whole meal on functionality and nutrition.
New opportunities for Canadian oats in the plant-based foods sector
Richardson International, North America’s largest oat miller, has discovered how to extract protein concentrate from low bran oat flour as an ingredient for plant-based foods. This technology is ready for commercialization.
A natural preservative for clean label foods and beverages
Chinova Bioworks has invented a natural shelf-life extender called Chiber that is suitable for clean labels in processing food and beverage products. Chiber uses chitosan, a dietary fibre extracted from white button mushroom waste.
Using pulsed light to boost the safety of frozen vegetables
A large processor of frozen and canned vegetables in Canada is exploring how to best use pulsed light technology during a final stage of processing as an additional step to ensure its frozen vegetables are Listeria-free.
Bringing new life to traditional malting methods
This project dispels two myths that have been holding back the growth of craft malting: the potential for higher levels of a flavour altering compound called Dimethyl Sulphide (DMS), and a condition called premature yeast flocculation where yeast clumps early and falls out of the fermenter before the beer is completely fermented.
In search of a natural solution against spoilage bacteria and pathogens in poultry and frozen vegetable products
Two food processing companies, one in meat and one in vegetables, are both looking for chemical-free or “clean” solutions to improve shelf life and the safety of their food products.
Partnering for sustainable solutions: Turning seafood waste into functional packaging
This breakthrough project involves extracting biopolymer from lobster shells left over from processing and incorporating it into film packaging. It can reduce reliance on petrochemicals and gives the packaging antimicrobial properties that could reduce food waste.
An eco-friendly solution to prevent listeria risk in food processing
A Canadian dairy co-operative has teamed up with Agriculture and Agri-Food Canada to develop a chemical-free way to prevent the risk of listeria in food processing environments using phages.
Testing the impacts of antibiotic alternatives on pork quality and safety
Olymel, Canada’s largest pork producer and processor, is working with scientists from Agriculture and Agri-Food Canada and Université Laval on research to gain a better understanding of the links between gut health, food safety and product quality.
Watch for a digest insert coming in June’s Food in Canada magazine with more information about these exciting projects! You can also learn more by visiting www.cfin-rcia.ca.
The Canadian Food Innovation Network Emerging Science Research Cluster is funded in part through the AgriScience Program under the Canadian Agricultural Partnership, a federal, provincial, territorial initiative.