Grant: Applied Research and Development Grants - Level 1

Koralta is investing in the development of lupin protein varieties to meet the demands of the increasing plant protein market. The global food industry is looking for new sources of plant-based ingredients. Soy and wheat have been well developed and commercialized as plant protein sources. However, due to concerns (such as presence of GMO in soy, allergens, gluten in wheat and chemical processing), consumers are increasingly demanding alternative and "cleaner" proteins. Red River College's Prairie Research Kitchen Technology Access Centre will conduct practical, applied research to best understand the suitability of new, Canadian grown and processed, lupin flour and protein ingredients in a range of food product applications. The Prairie Research Kitchen will build on the knowledge developed in the Canadian pulse industry to position pulses as value added food ingredients using college resources. Koralta will be continually engaged in this work to ensure that applications meet the needs of the company's targeted customers (food companies, food service and consumers). Dissemination tools will be developed within this project to ensure that results can be communicated widely and can be used to demonstrate the quality of Canadian lupin-based food ingredients. The Red River College team is looking forward to partnering with Koralta, an agri-food company that is shifting the expectations of food production and food systems in Canada. The knowledge gained will benefit students working on the project, research personnel and faculty and will be useful in future research engagements.