Experts in Plant-Based Foods
Booming plant-protein industry is fueling new developments in plant-based foods. We have you covered.
Let our experts in plant-based innovations help you bring new product concepts to the marketplace!
Plant-based proteins are among the top trends in the food industry. As manufacturers continue to find ways to incorporate plants into great-tasting meals, you can expect this trend to continue to grow.
Saskatchewan is recognized worldwide for the quality of its crops. It only makes sense to transform quality crops into quality food products. Saskatchewan is the largest exporter of lentils and dried peas and a significant producer of chickpeas. Pulses in general are gaining ground domestically because consumers that demand gluten-free or vegetarian foods can eat pulses.
Pulses are healthy for you and are important food ingredients to help lower cholesterol, reduce heart disease and control weight. Flax and pulses, for example, has a lower glycemic index and the high fibre content contributes to satiety. Flax has been approved for a health claim linking whole flaxseed to lower cholesterol.
Pulses can be incorporated into almost any food product. The snack industry is seeing a huge boom in “healthy, quick and delicious” product concepts. Check out some of clients producing pulse snacks in the market in our Client Showcase page.
Vegetarian Meat Expertise
Another fast paced trend are meatless alternatives and meat analogues. In the past, the market for meatless products was mainly driven by pure vegetarians. However the consumer base for these types of products has evolved. Over the years, lifestyle changes and growing demand for healthier food alternatives has non-vegetarian consumers incorporating meatless products into their diets.
The Food Centre has been working with high moisture meat analogues (HMMA) for over a decade. Our ideation and creativity in food applications has drawn the attention of fortune 500 companies. Our biggest “complaint” is that “it tastes too much like meat“.
As food manufacturers become more aware of the functionality of pulse ingredients, the manufacturers are increasingly including them in products from snacks, meat analogues, cheese analogues, breakfast cereals, nutritional bars, snack bars, batter and breading, and baking.
Meat Analogue Extrusion and Prototype Ideation
Using our twin screw extruder at the Food Centre’s Extrusion R&D and processing facility, we have extruded hundreds of meat analogue textures and concoctions to mimic any meat product, from chicken, beef to fish. Our Development team transforms these meat analogues to tasty prototypes such as chicken fingers, roast beef and fish and chips.
Let our experts in plant-based innovations help you bring new product concepts to the marketplace.
Sara Lui, Director of New Product Innovation – email Sara