Improving plant-based cheese products
Products
Consortium Contribution
$10,270,623
Cluster Contribution
$5,758,967
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.
Related reading
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Oct 17, 2024Companies partnering to improve plant-based cheese optionsDaiya Foods, Ingredion, Ingredion Plant Based Specialties (IPBPS) and Lovingly…Read More
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Nov 08, 2023Long-term experience leads to new innovation and new investments for Daiya FoodsDaiya has made a name for itself throughout Canada and around the world.…Read More
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TechnologyDec 08, 2020Developing new applications for pulse flours, for use in products within Canada and abroadAvena Foods, Big Mountain Foods, Daiya Foods, Bakenology and The Village Bakery…Read More