Dr. Marcia English, a professor at St. Francis Xavier University, and The Station Food Hub Company in Nova Scotia have partnered to develop two plant-based food products for school food programs and hospitals. The focus is on creating high-protein options to enhance nutrition and improve the quality of meals served in these programs. The collaboration aims to introduce a plant-based pasta sauce and enhance the Station Food Hub's frozen mashed potato product with higher protein content, utilizing local ingredients and reducing food waste.

Supported by a $15,000 grant from the Productivity and Innovation Voucher Program, Dr. English and her team are researching potential ingredients for the new products and incorporating local, sustainable options such as food waste like apple fiber. The initiative seeks to address inconsistencies in the quality of food served in Canadian school programs, improve nutrition for students, and reduce reliance on processed foods. Further development of the products will involve refining the taste and texture profile in StFX's Sensory Lab to ensure the products are not only nutritious but also appealing to consumers, ultimately aiming for success in the market.