Protein Industries Canada has announced a new project to strengthen the use and understanding of fermentation processing technology in ingredient and food processing.
The Saskatchewan Food Industry Development Centre (Food Centre), the University of Saskatchewan, the Global Agri-Food Advancement Partnership (GAAP) and Ag-West Bio are combining expertise to create a new fermentation and training program at the Food Centre. The project will build capacity in Canada’s plant-based ingredient and food ecosystem by marrying the addition of new technology with a skills development and training program.
“Today’s announcement will develop and leverage emerging fermentation technology to produce novel plant-based ingredients, food, and feed products for Canadians and international markets. Building the fermentation ecosystem starts with attracting and training the right talent for Canada’s small- and medium-sized plant-based food and beverage sector. This project will increase capacity to utilize fermentation technology, commercialize opportunities, and create higher paying jobs,” said Marie-Claude Bibeau, Minister of Agriculture and Agri-Food.
The program will support collaborative innovation, expertise and skill development between small- and medium-sized enterprises and the consortium, enabling the commercialization of new technology while attracting and fostering a pipeline of future talent for Canada’s plant-based ingredient and food ecosystem.