Listed In: Food Safety, Genetics, Plant Protein, Product Development, Protein Analysis, Protein Extraction, Protein Functionality, Protein Quality, Sensory Evaluation, Water Management
Main Contact Person
Amino Acid Score, Amino Acids, anti-nutritional factors, canola, consumer acceptance, consumer preference, crop year, dairy alternative, Digestibility, extrusion, flavour profile, foaming, functionality, gelation, heavy metals, high moisture extrusion, High Moisture Meat Analogue, meat alternative, oil binding, PDCAAS, Pea, plant based foods, plant protein, process technology, protein extraction, protein modification., Protein quality, sensory, solubility, texturized vegetable protein, Varietals, water binding
Milling, oilseed crushing, extraction, filtration, spray drying, LECO, NMR, HPLC, GC-MS, pilot scale extraction and drying equipment, food processing equipment, Microthermics, homogenizers, bar forming, packaging, dry blending, extruders, ovens, Local laboratories, provincial pilot facilities, FDC, SKFIDC, RCFFN, University of Manitoba, Contract private laboratories, equipment manufacturer pilot facilities in Canada and the USA
Primary Production and Harvesting
Varietal selection as it relates to ingredient processing, process development for the manufacturing of protein ingredients.
Protein Food Processing
We conduct application research to optimize the processes used to incorporate concentrated protein ingredients in finished food products, and understand protein interactions with both other ingredients and process parameters.
Consumer (hedonic) testing of plant proteins in target applications to understand botanical source and use level impact on consumer liking.
Assessment of the Safety and Nutritional Value of Protein Foods
Assess the AA profile and AAS of our products alone and in combination with other proteins, pre and post processing