Grant: Collaborative Research and Development Grants

Pulse proteins are gaining in popularity among food manufacturers; however, this source must overcome a number of industry hurdles before reaching its full market potential. The food industry is finding it difficult to obtain a consistent pulse protein supply with the necessary quality in their product formulations. Proteins from different suppliers differ substantially in quality and performance as a food ingredient. On the other hand, pulse protein manufacturers have focused on the manufacturing process and product characteristics without adequate attention to emerging food quality preferences of the industry. The proposed research aims to address these key industry problems by investigating how pulse protein structure at the molecular level varies in different pulse crops and varieties; how they change under processing and food preparation conditions; and how these relate to the final characteristics of food products. It is expected this research will lead to development of new/improved processing to generate novel plant protein functional ingredients and high protein foods to improve public health or target specific consumer needs (e.g gluten-free or vegetarian/vegan). Pulse processors and food manufacturers can better expand their market reach and strengthen their global competitive capabilities. In the long run, the fundamental knowledge generated through this research will help food scientists and industry develop high quality Canadian pulse protein ingredients. This will strengthen the Canadian pulse industry which would typically lose profit by exporting the unprocessed seeds. This will also support innovations in the food and beverage sector of Canada. Not only will it enhance the profitability and sustainability of both agricultural and ingredient/food processing industries, but it will provide safe and high quality food products to consumers in Canada and around the world. These technologies will naturally be transferred to personal care, pharmaceutical and bio-product industries as replacements for synthetics, which would assist with making products ""greener"" or more sustainable.