Diversifying plant protein options with new sustainably produced faba ingredients

Canadians not only look for high protein content in the plant-based food products available in grocery stores, but they also seek a wide variety that tastes good, are sustainably produced and meet their nutritional needs. Today, Protein Industries Canada co-invested in a project that is expanding the plant-protein food options by developing new high-protein ingredients using Canadian faba beans.

Griffith Foods, BFY Proteins, Botaniline and Faba Canada are each leveraging their expertise by collaborating to create functional, neutral-flavoured faba protein and processed ingredients for applications in consumer-packaged goods (CPGs). Their closed-loop value chain approach is expected to result in high-protein, reduced salt, and allergen-free products that appeal to the food industry and consumers.

“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,” said the Honourable François-Philippe Champagne, Minister of Innovation, Science and Industry. “This project is another example of how the Global Innovation Clusters are strengthening Canada’s key industries and leveraging innovative technologies to benefit Canadians.”

The partners are working to improve the processing method of faba bean proteins and processed ingredients to be scaled up until the ingredient can be commercialized. Their work is boosting Canada’s competitiveness in the global market, increasing Canada’s productivity, and supporting the country’s $25 billion opportunity in ingredient manufacturing and food processing.

“The investments into this project are benefitting the entire value chain, from farmer to consumer,” Protein Industries Canada Chief Financial Officer Kassandra Quayle said. “This approach supports the desirability of faba beans amongst producers, while the neutral flavour of the ingredients appeals to processors and consumers, all while adding value to Canadian crops and supporting Canada’s leadership in ingredient manufacturing and food processing.”

This $7.7 million project begins with Faba Canada extracting a high protein faba ingredient from Canadian faba beans using a dry processing method, allowing for a higher protein concentration. In the process, they will also work to de-flavour the protein ingredient to reduce the earthy notes.

Griffith Foods will then use the faba ingredient to extrude it into other value-added protein ingredients that can serve various industries, including meat alternatives and breadings.

“This project is a great example of how partnership across the value chain can come together and bring a sustainable and nutritious product to consumers,” Doug Pritchard, Griffith Foods Canada General Manager said. “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.”

“Faba Canada is very excited to be part of this project. We are grateful to Protein Industries Canada for their support and also to our two project partners who are world leaders in their areas of food processing,” Faba Canada President Brad Goudy said. “We are proud of our ability to provide very high-quality, good-tasting, healthy and environmentally friendly food ingredients at an economical price. We are extremely happy to be playing a key role in establishing an industry for a very important crop for Western Canadian farmers that will help them become more sustainable and profitable in their farm operations.”