Listings in Protein Processing

Horizon Lab, HPLC, GC-MS, micro

milling, NIRS, extraction, HPLC, dry lab analysis (physical), wet lab analysis (chemical), data base creation, model development

We specialize in determining both the content and digestibility of protein and amino acids in foods, food ingredients and feeds, using both in vitro and in vivo assays. We can provide official in vivo measures of PDCAAS and PER for protein content claim substantiation. We have a Near Infrared Spectroscopy suite to measure the amino acid content of Canadian crops, and have established calibration equations for peas, lentils, canola, and soybean.
We utilized specialized housing systems to determine the impact of diet on egg quality, nutrient flow, and bird health as it relates to laying hens and sustainable egg production.

Dairy Pilot Plant, Summary of Functions, Capabilities, and Capacities CFIA Federally Registered Establishment (Dairy): Registration #3955 CFIA SFCR Registration #4JTW9MDK CFIA Federally Registered Establishment (Dairy): Registration #3955 CFIA SFCR Registration #4JTW9MDK CFIA Federally Registered Establishment (Dairy): Registration #3955 CFIA SFCR Registration #4JTW9MDK Dairy Functions: 2. Product and Process Development (for industrial clients) – Cheeses, yogurts, ice creams, and other related dairy and non-dairy products. 3. Production Scale Up – Cheeses, yogurts, ice creams, and other related dairy and non-dairy products. 4. Commercial Production – Cheese, Ice cream, Yogurt, and other related dairy products. List of Processing Capabilities: 1. Raw Holding 2. Liquid Mixing 3. Homogenization 4. Legal Pasteurization 5. Separation 6. Chilling 7. Cheese Making 8. Frozen Dairy Product Processing 9. Fermented Dairy Product Processing 10. Fluid Processing 11. Cold and Frozen Storage List of Products and Capacities: 1. Ice Cream cups (Dixie style) and tubs, can include novel toppings and flavours. - Capacity for single flavour cups = 2,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 2. Gelato, Sherbet and Sorbet cups (Dixie style) and tubs, can include novel toppings and flavours. - Capacity for single flavour cups = 2,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 3. Frozen Yogurt cups (Dixie style) and tubs, can include novel toppings and flavours. - Capacity for single flavour cups = 2,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 4. Yogurt cups (Dixie style) and tubs, can include novel toppings and flavours. - Capacity for single flavour cups = 1,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 5. Greek Style Yogurt products. - Capacity for single flavour cups = 1,000+ per day - Capacity for fancy parfaits cups = 500+ per day - Capacity for larger tubs is variable dependent on pack size 6. Yogurt Drinks - Capacity is variable dependent on pack size and configuration 7. Cheese – Cheddar, Feta, and novel types. Can include flavours. - Cheddar up to 200 KG per day - Feta up to 250 KG per day - Others variable dependent on properties 8. Cream cheese - Capacity is variable dependent on pack size 9. Direct Acidified Cheese (eg.Paneer) - Capacity is variable dependent on pack size 10. Novel Fluid Processing - Variable capacity dependent on properties 11. Non Dairy Processing - Variable capacity dependent on properties

FDC

dehulling, cold press, 5 log, milling, packaging, seed genetics, food innovation, food development

rheometer, density meter, ultrasonic equipment, environmentally friendly processing, nonhexane extraction

kettles/tanks, decanter centrifuge, disk stack centrifuge, membrane filtration, spray dryer, drum dryer, freeze dryer, tray dryer, Lab UHT/HTST pasteurizer, Leco Protein Analyzer, CEM Fat Analyzer, Texture Analyzer, food development centre, pilot plant for scale up, wet protein extraction, decanter, spray dryer, supercritical fluid extraction, Microthermics pasteurization

HPLC, wet chemistry laboratory, pulse processing, highly qualified personnel

vascular function assessments, metabolomics, statistical analysis, animal models, clinical trial personnel, cell culture models

Networking with others to determine what processing equipment works best, RRC Culinary Program, feed companies

RCFFN, Pilot Scale Milling, Pilot Scale Air classifying, Pilot Scale Debranning, lab scale super critical fluid extraction, lab scale spray dryer, 167 L mixing vessels with heated jackets, tablet press, capsule filling capacity, oil press, particle size distribution analysis, commercial kitchen, human nutrition testing suite, pilot plants, wet labs, warehouse, loading dock

HPLC, FPLC, Gel electrophoresis, Ultrafiltration, Circular dichroism, Spectrofluorimeter, Telemetry system for blood pressure measurement, highly qualified personnel, wet lab benches, bench-top centrifuge

Prairie Research Kitchen, RRC Pharmaceutical and Food Manufacturing program labs, next gen sequencing

Specialized analytical equipment

milling, test baking, pilot baking, baking, farinograph, Warburtons Research and Innovation Center in the UK, collaborate with Canadian International Grains Institute, University of Manitoba, AAFC, CGC, Richardson Farms