Formulators need to optimize extrudate by balancing different plant proteins and starches.

Adds Peazazz C pea protein.

Research will look at using Burcon’s canola protein in baked foods.

A variety of ingredients are available to increase protein content in extruded snacks.

The right starch or flour is paramount when formulating high-protein extruded snacks.

Company’s Puratein canola protein isolate is for bakery applications. 

ChiChi Foods is chickpea hot cereal.  

Bridor to use Equii flour in foodservice products.

A ‘plant-forward’ approach would promote the taste and traits of plants.
 

Will focus on developing optimal varieties of pea and fava crops into protein ingredients.