Canadian-UK Collaboration Develops New Plant-Based Burger Ingredients Using Domestic Crops

A collaboration between Canadian and UK organizations aims to develop plant-based burger ingredients using Canadian-grown legumes and sunflower crops. The project focuses on addressing challenges related to moisture retention and juiciness in plant-based burgers by processing these crops into protein-rich ingredients and innovative fat components. These ingredients will be incorporated into new burger formulations for international distribution.

Protein Industries Canada and Innovate UK support the initiative, facilitating collaboration between Canadian and UK agrifood companies to meet protein demand in both markets. The project builds on previous work funded by Protein Industries Canada, combining Botaneco's oleosome-based fat systems and Lovingly Made Flour Mills' legume processing expertise. The University of Leeds will conduct testing to ensure the new ingredients meet desired functional, taste, and texture requirements, aiming to enhance Canada's food processing sector and increase export capacity in the agrifood industry.