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Improving plant-based cheese products

Technology Leadership PRIORITY

Products

PROJECT TIMELINE
July 2024 to March 2027
PROJECT STATUS
Fund II: In progress
TOTAL INVESTMENT
$16,029,590

Consortium Contribution
$10,270,623

Cluster Contribution
$5,758,967

Partners

Daiya Foods

Ingredion

Ingredion Plant Based Protein Specialties

Lovingly Made Flour Mills

Goal

To develop new protein ingredients and improve plant-based cheese products' taste, texture and nutrition factors while reducing their price.

Project Summary

The project partners are combining their expertise to use Canadian pulses, such as pea and fava, in the development of new protein ingredients and plant-based cheeses. By focusing on improving the products’ taste, texture and nutrition factors while reducing their price, the partners will be helping make them more accessible and appealing to Canadian families.

Throughout the project, Ingredion and IPBPS will turn Canadian pulses into functional ingredients for use in Daiya’s plant-based cheeses. At the same time, Lovingly Made Flour Mills will develop extruded pulse ingredients for use in Daiya’s products.

The combined expertise of the partners will allow Daiya to include higher levels of protein in their products, helping meet the growing global demand for new and increased sources of protein.