Plant-based cheese development gets boost with Canadian crops

In response to growing demand for plant-based foods, several industry leaders have joined forces to enhance plant-based cheese options by improving their taste, texture, price, and nutritional value. Protein Industries Canada has announced a new project aimed at addressing these key factors through a collaborative effort involving Daiya Foods, Ingredion, Ingredion Plant-Based Protein Specialties (IPBPS), and Lovingly Made Flour Mills.

The project will leverage Canadian pulses, such as peas and fava beans, to develop innovative protein ingredients and plant-based cheeses. This initiative aims to make these products more accessible and appealing to consumers, particularly families, by focusing on improving both their nutritional content and overall affordability.

“By utilizing technology and Canadian crops, this project is helping to expand the range and availability of plant-based cheese and dairy alternatives,” said François-Philippe Champagne, Minister of Innovation, Science & Industry. He added, “Increasing the production and consumption of plant protein ingredients is not only a step forward for sustainability but also bolsters Canada’s food sector financially and technologically.”

The partnership aims to contribute to Canada's goal of expanding the ingredient manufacturing, food processing, and bioproducts sector, which has a projected CA$25 billion potential. Beyond providing more sustainable food options, the initiative is expected to support Canada’s economy by boosting its GDP and creating jobs.

Protein Industries Canada Chief Financial Officer, Kassandra Quayle, emphasized the wide-reaching impact of the project: “The value of this investment lies in the outcomes, such as strengthening the economy and offering Canadians new, affordable food choices.”

Ingredion and IPBPS will convert Canadian pulses into functional ingredients to be used in Daiya’s plant-based cheeses, while Lovingly Made Flour Mills will develop extruded pulse ingredients for the same purpose. This collaboration will enable Daiya to enhance the protein content of its products, meeting the increasing global demand for plant-based protein alternatives.

Jamie Siu, Director of Advanced Research & Technology at Daiya Foods, explained the company's objectives: “At Daiya, our mission is to create plant-based products that offer the same taste and texture as traditional dairy. This collaboration helps us improve the nutritional profile of our cheeses without compromising the flavor and quality consumers expect. By incorporating Canadian pulses and further developing our fermentation technology, we’re excited to introduce even better-tasting, protein-rich products that are accessible to all Canadian families.”

Jeff Billig, Vice President & General Manager of Protein Fortification at Ingredion, shared his enthusiasm for the partnership: “We are excited to work alongside Protein Industries Canada and Daiya to develop pulse-based proteins and flours for the next generation of plant-based cheese. Our goal is to offer products that provide superior taste, texture, and nutrition.”

Lovingly Made Flour Mills, also a key player in the collaboration, brings its expertise in developing pulse-based ingredients to the project. “We’re proud to be part of this partnership that’s paving the way for more sustainable, nutritious, and delicious food options,” says Heidi Dutton, CEO of Lovingly Made Flour Mills. She adds, “This initiative presents an exciting opportunity to elevate plant-based cheeses, making them more accessible to families across Canada and beyond.”

A combined total of CA$16 million has been invested in the project, with Protein Industries Canada contributing CA$5.8 million, while the partnering companies are providing the remainder.