Grant: Applied Research and Development Grants - Level 2

Nutracelle is a company focused on supporting individuals living a healthy lifestyle by incorporating supplements and multivitamins as part of a nutritious, well balanced diet. Nutracelle manufactures innovative whey protein powder containing prebiotic fiber, that are nut, soy and gluten free and manufactured from all-natural ingredients. Canada's Smartest Kitchen (CSK), a Technology Access Center dedicated to the research and development of new food products, and co-located at The Culinary Institute of Canada at Holland College, actively pursues opportunities to collaborate with industry while involving teams of students and technicians. Nutracelle and Holland College (HC) have an extensive research collaboration history that spans several years. Holland College's Canada's Smartest Kitchen (CSK) has recently finished a project with Nutracelle where 6 flavoured protein powders were developed and successfully launched in markets across Canada. While whey protein is considered to be the gold standard of protein sources but many companies are attempting to move to vegan supplements. Demand for plant-based products is expected to be the fastest growing segment in this sector and thus a priority for Nutracelle. Building upon this history of successful food product development, CSK is working on a project with to develop a dairy free protein powder that would be the first protein supplement on the market that is free of all eight major food allergens- diary, egg, peanut, tree nut, wheat, soy, fish and shellfish. This proposed three year research collaboration will focus on optimizing a innovative vegan protein blends and using those blends and existing whey blends to develop new value added products for retail in Canada and across North America.