Canadian Food Innovation Network Emerging Science Cluster

The Canadian Food Innovation Network (CFIN) is proud to administer the series of Emerging Science Research Cluster projects, carried out between 2018 and 2023, in partnership with Agriculture and Agri-Food Canada.

The cluster brings together the breadth of talent and resources from the Government of Canada’s universities, colleges, food technology centers and research facilities to work with companies across Canada to solve real problems facing the food and beverage manufacturing sector.

Here are highlights of some of the innovative work being done through the research cluster:

Sprouting New Potential – Unleashing New Uses and Health Benefits of Wheat
This Ontario Grains Industry Research Council project focuses on creating new value for soft and colored wheat through germination and fractionation, and identifying the impact of aging sprouted and colored wheat flour or wholemeal flour on functionality and nutrition.

New opportunities for Canadian oats in the foods of plant origin sector
Richardson International, North America’s largest oat miller, has discovered how to extract the protein concentrate from low-bran oatmeal as an ingredient for plant-based foods. This technology is ready for commercialization.

A natural preservative for Clean Label food and beverages
Chinova Bioworks has invented a natural shelf life extender called Chiber that is suitable for clean labels in food and beverage processing. Chiber uses chitosan, a dietary fiber extracted from white mushroom waste.

Using pulsed light to enhance the safety of frozen vegetables
A large processor of frozen and canned vegetables in Canada is exploring the best way to use pulsed light technology during a final stage of processing as an additional step to ensure their frozen vegetables are Listeria free.

Giving new life to traditional malting methods
This project dispels two myths that have stunted the growth of craft malting: the potential for higher levels of a flavor-altering compound called dimethyl sulfide (DMS) and a condition called premature yeast flocculation where yeast clumps together early and falls from the fermenter. before the beer is completely fermented.

In search of a natural solution against spoilage bacteria and pathogens in poultry and frozen vegetable products
Two food processing companies, one in meat and the other in vegetables, are both looking for chemical-free or “clean” solutions to improve the shelf life and safety of their food products.

Partnership for Sustainable Solutions: Turning Seafood Waste into Functional Packaging
This revolutionary project involves extracting the biopolymer from lobster shells left over from processing and incorporating it into a packaging film. It can reduce reliance on petrochemicals and provides packaging with antimicrobial properties that can reduce food waste.

An eco-responsible solution to prevent the listeria risk in the food industry
A Canadian dairy cooperative has partnered with Agriculture and Agri-Food Canada to develop a chemical-free way to prevent the risk of listeria in food processing environments using phages.

Testing the impacts of alternatives to antibiotics on pork quality and safety
Olymel, Canada’s largest pork producer and processor, is working with scientists from Agriculture and Agri-Food Canada and Laval University on research to better understand the links between gut health, food safety and quality. some products.

Watch for a condensed insert coming in June Food in Canada magazine with more information about these exciting projects! You can also learn more by visiting

The Canadian Food Innovation Network’s Emerging Science Cluster is funded in part by the AgriScience program under the Canadian Agricultural Partnership, a federal, provincial and territorial initiative.

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