Improving functionality, expanding domestic manufacturing capacity, and bringing new Canadian-grown pulse-based foods to market
Ingredients; Products
Consortium Contribution
$2,577,117.45
Cluster Contribution
$1,413,257.55
AGT Foods
Sweet Nutrition
Goal
To improve the functionality of pulse proteins, starches and fibres, while expanding production capacity and bringing affordable, nutritious products made from Canadian-grown crops to market
Project Summary
Through the project, AGT Foods and Sweet Nutrition will develop improved pulse ingredients derived from peas, lentils and faba beans that will be used in finished food products such as cereals, baking mixes and high-protein snacks.
The project will advance new processing and post-fractionation techniques, including heat-moisture treatment, blending and extrusion, to enhance ingredient performance and consistency.
This work will support increased efficiency and throughput at AGT’s Regina extrusion facility while enabling Sweet Nutrition to expand and automate its Saskatoon-based baking and packaging operations to support a broader product portfolio, including single-serve, high-protein offerings.
