Burnaby, B.C., Oct. 17, 2024 (GLOBE NEWSWIRE) -- In the race to meet the growing demand for new protein options, the ability to match the taste, texture, price and nutrition characteristics of their traditional counterparts is key to unlocking new markets around the world. Today, Protein Industries Canada announced a project focused on improving these characteristics in a variety of plant-based cheese products.

Project partners Daiya Foods, Ingredion, Ingredion Plant Based Protein Specialties (IPBPS) and Lovingly Made Flour Mills are combining their expertise to use Canadian pulses, such as pea and fava, in the development of new protein ingredients and plant-based cheeses. By focusing on improving the products’ taste, texture and nutrition factors while reducing their price, the partners will be helping make them more accessible and appealing to Canadian families.

“By leveraging technology and Canadian crops, this project is helping to increase the appeal, diversity and accessibility of plant-based cheeses and dairy alternatives for consumers, both at home and abroad,” says the Honourable François-Philippe Champagne, Minister of Innovation, Science and Industry. “The increase in production and consumption of plant protein ingredients further supports the financial, technological and ecological sustainability of Canada’s food sector.”

The co-investment by Protein Industries Canada and the project partners is another step toward helping the ingredient manufacturing, food processing and bioproducts sector reach its $25 billion potential. At the end of the project, the partners’ innovative ingredients and food products—derived from Canadian sources—will not only help increase the supply and diversity of sustainable food products, but also help boost the country’s GDP while creating new jobs for Canadians.

“The value of investing in these companies lies in the outcomes of projects like this one,” Protein Industries Canada CFO Kassandra Quayle said. “This investment is providing benefits to all of Canada. It’s strengthening our economy, and providing our families with new, great-tasting less expensive food options.”

Throughout the project, Ingredion and IPBPS will turn Canadian pulses into functional ingredients for use in Daiya’s plant-based cheeses. At the same time, Lovingly Made Flour Mills will develop extruded pulse ingredients for use in Daiya’s products.

The combined expertise of the partners will allow Daiya to include higher levels of protein in their products, helping meet the growing global demand for new and increased sources of protein.

“At Daiya, our goal has always been to create plant-based products that deliver the same taste and texture experience as traditional dairy. This collaboration allows us to improve the nutritional profile of our cheeses while ensuring they match the flavour and quality that consumers expect from dairy products. By incorporating Canadian pulses and advancing our fermentation technology, we’re excited to bring even better-tasting, protein-rich options to the table that are accessible to all Canadian families,” said Daiya Foods Director of Advanced Research & Technology Jamie Siu.

“We are thrilled to collaborate with Protein Industries Canada and Daiya, leaders in the plant-based food industry. Together, we aim to deliver pulse-based proteins and flours that will pave the way for the next generation of plant-based cheese products, offering superior taste, texture, and nutrition,” said Jeff Billig, Vice President & General Manager of Protein Fortification at Ingredion Incorporated. “By providing Daiya with expertise and ingredients, we will significantly enhance the value of the Canadian plant-based protein sector.”

“At Lovingly Made Flour Mills, we are proud to be part of a collaborative effort that is paving the way for more sustainable, nutritious and delicious food options. By developing innovative pulse-based ingredients and collaborating to develop delicious and functional alternative-dairy products, we’re contributing to the evolution of plant-based foods. This partnership is an exciting opportunity to help bring plant-based cheeses to the next level, making them more accessible to families across Canada and beyond,” said Lovingly Made Flour Mills CEO Heidi Dutton.

A combined total of $16 million has been invested into the project, with Protein Industries Canada committing $5.8 million and the partners together committing the remainder.

Protein Industries Canada is one of Canada’s five Global Innovation Clusters. Protein Industries Canada and its members are working to embrace the $25 billion opportunity presented by Canada’s ingredient manufacturing, food processing and bio-products sector. Projects such as these add value to, and create new markets for, Canadian crops, generating local jobs and supporting new economic development in locations across Canada. More information can be found at theroadto25billion.ca.

MONTRÉAL, Oct. 17, 2024 (GLOBE NEWSWIRE) -- Saputo will release its fiscal 2025 second quarter financial results on Thursday, November 7, 2024. A press release will be issued after markets close, and a conference call is scheduled on Friday, November 8, 2024, at 8:30 a.m. (Eastern Time) to discuss the Company’s results. The speakers will be Mr. Carl Colizza, President and CEO, and Mr. Maxime Therrien, CFO and Secretary.

To participate:

• Webcast: A live webcast of the event can be accessed using this link.
  Presentation slides will be included in the webcast and can also be accessed in the “Investors” section of Saputo’s website (www.saputo.com), under “Calendar of Events”.

• Conference line: 1-888-596-4144 Conference ID: 2345364
  Please dial in five minutes before the call.

Replay of the conference call and webcast presentation
For those unable to join, the webcast presentation will be archived on Saputo’s website (www.saputo.com) in the “Investors” section, under “Calendar of Events”.

Camarillo, California (October 17, 2024) — Hygiena^®, a leader in food safety and quality control solutions, is proud to announce the launch of its latest innovation within the SureTrend^® platform: the Sampling Plan Module. Designed to address key challenges faced by food safety professionals, the new module offers a streamlined, efficient approach to sampling management that enhances traceability, simplifies data management and improves collaboration.

Traditional sampling processes are often plagued by inefficiencies and challenges, including manual data entry, fragmented communication and difficulties in maintaining regulatory compliance. The new Sampling Plan Module was developed to tackle these issues directly, ensuring a smoother, more reliable approach to sampling management.

"We understand the difficulties food safety teams face when managing complex sampling plans across different product lines and facilities," said Mark Carter, Sr. Global Software Product Manager at Hygiena. "Our new Sampling Plan Module automates many of the manual tasks and provides real-time updates, enabling teams to focus on what truly matters: ensuring the safety and quality of their products."

Key Features of the Sampling Plan Module

Efficient Sampling Plan Creation and Management: Customizable templates allow users to quickly set up sampling plans, with automated scheduling and notifications to ensure timely execution. Real-time updates enable teams to adapt swiftly to changing requirements.

Enhanced Traceability and Compliance: The module offers centralized tracking and documentation of sampling activities, complete with unique sample IDs and timestamp records, simplifying audit preparations and ensuring compliance.

Seamless Collaboration: Automatic notifications and alerts keep stakeholders informed, while easy sharing of sampling plans and results ensures effective coordination with external labs and team members.

Data-Driven Insights for Continuous Improvement: The module's analytical capabilities convert raw sampling data into actionable insights, helping teams identify areas for optimization and track key performance metrics.

For companies without the resources to implement a full-scale Laboratory Information Management System (LIMS), the Sampling Plan Module provides a light version of LIMS functionality, offering efficient data management without the complexity and cost. The module acts as a unified platform, consolidating information and automating workflows to streamline the sampling process.

For more information about the Sampling Plan Module or to schedule a personalized demo, please visit Hygiena's website.

Regina, Sask., Oct. 15, 2024 (GLOBE NEWSWIRE) -- Protein Industries Canada is now accepting expressions of interest (EOIs) for a new round of technology projects with a focus on the blending of pulses and cereals to create the next generation of high-protein, plant-based ingredients and food products.

“As people look to include more protein and fibre in their diets, we are seeing demand for new functionality in ingredients,” Senior Director of Programs Lisa Campbell said. “Combining pulses and cereals can improve the overall protein and fibre content of the food product, while also combining to create a more complete protein. Combining pulses and cereals—two of Canada’s mainstay crops—can help food manufacturers meet the demand of consumers for healthy baked goods and snack food items.”

Through this call, Protein Industries Canada is looking to invest $10 million into projects to explore the blending of cereals and pulses, as well as projects that only contain cereals – with a preference to wheat or barley. This is the first time that Protein Industries Canada has issued a call specifically to cereal-based projects. Previous projects focused on establishing the innovation infrastructure for crops such as peas and fava. While that support remains, it is recognised that expanding to include more cereals is key to furthering Canada’s ingredient manufacturing and food processing sector and building a stronger ecosystem overall.

In addition to the expanded call, Protein Industries Canada will also now consider projects with a minimum of two collaborators, a decrease from the previous three. One partner must be an SME, and projects must include the use of a high-protein dryland crop. Approved projects may receive up to 45 per cent reimbursement of eligible costs.

“Collaboration is key to the Global Innovation Cluster model, and Protein Industries Canada believes that collaboration along the value chain is key to advancing innovation in our ingredient manufacturing and food processing ecosystem. However, we have learnt that it can be difficult for companies at certain points of the value chain to effectively collaborate with multiple companies,” Campbell said. “Our goal is collaboration that is beneficial to all of the partners. So, while three collaborators is still our preference, we recognize that, at times, two may lead to a stronger project.”

Interested consortiums are asked to visit proteinindustriescanada.ca/technology.