Grants and Contributions:

Title:

Meeting consumer demand for tasteful plant-based protein products through development of high quality clean label "burger" patties

Agreement Number:

EGP

Agreement Value:

$25,000.00

Agreement Date:

Mar 7, 2018 -

Organization:

Natural Sciences and Engineering Research Council of Canada

Location:

Ontario, CA

Reference Number:

GC-2017-Q4-00516

Agreement Type:

Grant

Report Type:

Grants and Contributions

Additional Information:

Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019).

Recipient's Legal Name:

Duizer, Lisa (University of Guelph)

Program:

Engage Grants for universities

Program Purpose:

This project will explore novel compositions of plant-based ingredients to create a "burger patty" product thatx000D
provides good sensory appeal, utilizes certified organic ingredients, exhibits a clean label and a marketx000D
competitive nutritional profile particularly regarding protein content. This project will involve innovativex000D
ingredient selection, formulation, prototype testing and sensory analysis. Innovative formulation design andx000D
testing will identify novel plant protein blends (such as pumpkin protein and hemp), that provide better flavourx000D
delivery compared to common pea protein as well as ingredient blends for binding and moisture retention tox000D
improve texture. We will maintain a sodium level in the product that is lower than that in current commercialx000D
products via novel "clean" ingredient blends of mushrooms, spices and vinegars. We will work toward a highx000D
fibre claim via addition of black beans, oats and/or chicory root inulin. The total protein content of the productx000D
prototypes will be determined using a Dumas Nitrogen Analyzer. Three prototypes will undergo sensoryx000D
testing to determine consumer liking as measured using a 9-point hedonic scale and compared to an alternativex000D
protein burger that is the current market leader.