Phytokana secures CA$32.5 million project to scale fava-based ingredients for global food market

Strathmore, Alberta-based Phytokana Ingredients Inc is leading a new CA$32.5 million (US$23.6 million) initiative to transform Canadian-grown fava beans into sustainable, high-value food ingredients. Backed by Protein Industries Canada, the project aims to strengthen domestic food manufacturing, diversify supply chains, and position Canada as a global supplier of next-generation plant proteins.

Of the total investment, CA$25.9 million (US$18.8 million) will come from industry partners, with Protein Industries Canada contributing CA$6.6 million (US$4.8 million).

“This investment marks an exciting leap forward for Canada’s plant-based ingredient sector,” said the Honourable Mélanie Joly, Minister of Industry and Minister responsible for Canada Economic Development for Quebec Regions. “By harnessing innovative technologies and capturing the full potential of Canadian crops, we are strengthening Canada’s position as a leading global supplier, opening up new markets and creating high-quality jobs for Canadians. With support from Protein Industries Canada, one of Canada’s global innovation clusters, this project will deliver sustainable food products with increased traceability, helping Canada achieve its environmental goals while strengthening consumer confidence.”

Phytokana’s proprietary technology processes novel fava varieties into protein concentrate, starch flour, and fava flour without relying on heat or chemicals. The method preserves the beans’ native functionality, resulting in improved taste, texture, and nutrition. The company says the resulting ingredients are versatile, sustainable, and suited for applications ranging from dairy alternatives to plant-based meats.

The project also includes a partnership with Vancouver-based Maia Farms, which uses fermentation to upcycle flours into mycelium-based proteins. Maia will use Phytokana’s fava ingredients to produce fermented mushroom proteins with enhanced digestibility and functional properties.

“Maia’s mission is to nourish life on a global scale,” said Gavin Schneider, CEO of Maia Farms. “Maia has established commercial partnerships from coast to coast, building the infrastructure to establish Canada as a leader in mushroom-based protein ingredients and fermentation technology. Maia’s ingredients for food manufacturers are nutrient dense, sustainable, and delicious. With the support of Protein Industries Canada, Maia will further advance its biomass fermentation technology, upcycling Phytokana’s fava ingredients into value-added, sustainable ingredients. We are grateful to expand this valuable partnership.”

The initiative reflects growing global demand for plant-based ingredients and Canada’s ambition to capture more value from its high-protein crops. Lisa Campbell, Senior Director of Programs at Protein Industries Canada, said the project is timely. “As countries around the world look to secure their own food supply chains and diversify protein sources, plant-based ingredients, such as those that are being developed by Phytokana and Maia Farms, are becoming increasingly in demand by our trading partners. Projects such as this one, which help capture the economic value of creating those ingredients domestically, also position Canada as a preferred trading partner in a competitive and quickly changing world.”

Phytokana is also planning to scale its operations through the construction of a fully automated dry fractionation facility near Strathmore, Alberta. Designed to process 30,000 metric tonnes of fava beans annually, the plant will enable the company to meet growing international demand.

“Our native functionality and superior sensory fava ingredients are the culmination of research and innovation in collaboration with some of the world’s leading food and beverage companies,” said Chris Theal, President and CEO of Phytokana. “This contribution from Protein Industries Canada primarily supports the direct investment into our custom-designed process flow, overlain with automation and advanced predictive process controls that serve to deliver value-added, sustainable and consistent quality food ingredients to global markets.”

Protein Industries Canada is one of five federally supported Global Innovation Clusters, designed to boost Canadian competitiveness in key industries. The protein cluster is focused on capturing a projected CA$25 billion (US$18.1 billion) opportunity by increasing value-added production of crops such as peas, lentils, and fava beans.

By linking farmers, processors, and food technology innovators, the Phytokana-led project embodies this approach, aiming to strengthen domestic value chains while exporting higher-value products. Advocates argue that creating functional, high-protein ingredients in Canada adds resilience to local supply chains and generates new opportunities for farmers and manufacturers alike.

Projects like this also advance Canada’s broader sustainability goals. By supporting ingredients with a lower environmental footprint and enabling the shift to plant-based proteins, the initiative contributes to emissions reductions and more efficient land use.

As Phytokana moves to commercialize its fava-based ingredients and build out its Strathmore facility, the company says its focus will remain on pairing innovation with scalability. By combining its processing technology with Maia’s expertise in biomass fermentation, the partners aim to deliver a suite of ingredients that serve both domestic and international markets.

For Canada, the project represents another step toward capturing more economic value from its agricultural output and reinforcing its position as a leader in plant-based innovation.