Grants and Contributions
About this information
In June 2016, as part of the Open Government Action Plan, the Treasury Board of Canada Secretariat (TBS) committed to increasing the transparency and usefulness of grants and contribution data and subsequently launched the Guidelines on the Reporting of Grants and Contributions Awards, effective April 1, 2018.
The rules and principles governing government grants and contributions are outlined in the Treasury Board Policy on Transfer Payments. Transfer payments are transfers of money, goods, services or assets made from an appropriation to individuals, organizations or other levels of government, without the federal government directly receiving goods or services in return, but which may require the recipient to provide a report or other information subsequent to receiving payment. These expenditures are reported in the Public Accounts of Canada. The major types of transfer payments are grants, contributions and \'other transfer payments\'.
Included in this category, but not to be reported under proactive disclosure of awards, are (1) transfers to other levels of government such as Equalization payments as well as Canada Health and Social Transfer payments. (2) Grants and contributions reallocated or otherwise redistributed by the recipient to third parties; and (3) information that would normally be withheld under the Access to Information Act and the Privacy Act.
$144,776.00
Mar 4, 2020
Not-for-profit organization or charity
Improvement of pulse protein flavour and quality through plant breeding and processing
946230
Peas (Pisum sativum) are one of the main pulse crops grown and studied extensively in Western Canada. However, the beany flavour of pea protein and other pulse ingredients presents challenges in using pea protein in a broad range of food products. They are fractionated using both dry and wet milling to produce starch, protein, and fibre fractions and are also milled to produce pea flour. The demand for peas and their fractions continues to increase due to their known nutritional and health benefits, and the current rise in consumer demand for gluten free products. In this project, the NRC and FDC will explore three possible routes to decrease the off-flavour of pea protein and the acquisition of a rapid fat and moisture analyzer. These topics being investigated include:
1) Exploring new methods of wet and dry fractionation,
2) Explore method development for protein extraction using hydrodynamic cavitation technology, and
3) Gene editing to target lipoxygenases in peas.
$368,814.00
Mar 4, 2020
Not-for-profit organization or charity
Improvement of Pulse Protein Flavour and quality through Plant Breeding and Processing
946230
Peas (Pisum sativum) are one of the main pulse crops grown and studied extensively in Western Canada. However, the beany flavour of pea protein and other pulse ingredients presents challenges in using pea protein in a broad range of food products. They are fractionated using both dry and wet milling to produce starch, protein, and fibre fractions and are also milled to produce pea flour. The demand for peas and their fractions continues to increase due to their known nutritional and health benefits, and the current rise in consumer demand for gluten free products. In this project, the NRC and FDC will explore three possible routes to decrease the off-flavour of pea protein and the acquisition of a rapid fat and moisture analyzer. These topics being investigated include:
1) Exploring new methods of wet and dry fractionation,
2) Explore method development for protein extraction using hydrodynamic cavitation technology, and
3) Gene editing to target lipoxygenases in peas.
$368,814.00
Mar 4, 2020
Not-for-profit organization or charity
Improvement of Pulse Protein Flavour and quality through Plant Breeding and Processing
946230
Peas (Pisum sativum) are one of the main pulse crops grown and studied extensively in Western Canada. However, the beany flavour of pea protein and other pulse ingredients presents challenges in using pea protein in a broad range of food products. They are fractionated using both dry and wet milling to produce starch, protein, and fibre fractions and are also milled to produce pea flour. The demand for peas and their fractions continues to increase due to their known nutritional and health benefits, and the current rise in consumer demand for gluten free products. In this project, the NRC and FDC will explore three possible routes to decrease the off-flavour of pea protein and the acquisition of a rapid fat and moisture analyzer. These topics being investigated include:
1) Exploring new methods of wet and dry fractionation,
2) Explore method development for protein extraction using hydrodynamic cavitation technology, and
3) Gene editing to target lipoxygenases in peas.
$200,000.00
May 28, 2018
Not-for-profit organization or charity
Development of food products and ingredients with a focus on plant sources, and finding commercial uses for waste stream co-products.
907738
The main objective of this project is for NRC-IRAP to enable the Food Development Centre (FDC) to provide technology advisory and support services for small to medium sized enterprises (SMEs) from Manitoba and across Canada.