02.09.24
Renaissance Bioscience, a specialist in bioengineering yeast, has received a grant to create a yeast-based solution to address off-flavors and aromas in plant-based products.
The company was awarded CA$232,000 from the Canadian Food Innovation Network (CFIN) to fuel the company’s work with food industry partners in developing a clean-label, non-GMO solution to transform and neutralize the compounds that lead to off-flavors and undesirable aromas in plant-based flours and protein.
In turn, this could improve product diversification and make consumer acceptance more widespread. Protein Industries Canada reports that 44% of consumers wish for wider variety of plant-based products, and 58% of consumers who reduced their consumption of plant-based protein cited unappealing taste and texture as a reason.
Renaissance has previously applied its yeast bioengineering expertise to reduce the presence of the off-aroma contaminant hydrogen sulfide in a range of out-licensed wine and beer yeast strains that are seeing commercial sales around the world.
The plant-based project has the support of Pulse Canada, as well as food industry partners, in order to ensure the yeast’s effectiveness and efficiency in commercial settings. The end goal is to create a clean-label, non-GMO solution that aligns with consumer expectations.
The Canadian government’s International Trade Commissioner Service included Renaissance in its 2024 Food Technologies Canadian Technology Accelerator program. This initiative connects Canadian corporations with export, investment, and partnership opportunities in global markets.
“We’re excited to receive this funding from CFIN and to be accepted into the 2024 Food Technologies Canadian Technology Accelerator program for our clean-label, non-GMO yeast technology,” said John Husnik, PhD, Renaissance’s CSO and Office of the CEO. “Our team is confident that we can neutralize the off-aromas and flavors in plant-based protein foods, and we look forward to mutually beneficial outcomes for our company, our partners, and plant-basd food makers around the world. Our innovative yeast platform technology will contribute to Canada’s growing role as a global leader in plant-based foods and sustainable protein innovation.”
The company was awarded CA$232,000 from the Canadian Food Innovation Network (CFIN) to fuel the company’s work with food industry partners in developing a clean-label, non-GMO solution to transform and neutralize the compounds that lead to off-flavors and undesirable aromas in plant-based flours and protein.
In turn, this could improve product diversification and make consumer acceptance more widespread. Protein Industries Canada reports that 44% of consumers wish for wider variety of plant-based products, and 58% of consumers who reduced their consumption of plant-based protein cited unappealing taste and texture as a reason.
Renaissance has previously applied its yeast bioengineering expertise to reduce the presence of the off-aroma contaminant hydrogen sulfide in a range of out-licensed wine and beer yeast strains that are seeing commercial sales around the world.
The plant-based project has the support of Pulse Canada, as well as food industry partners, in order to ensure the yeast’s effectiveness and efficiency in commercial settings. The end goal is to create a clean-label, non-GMO solution that aligns with consumer expectations.
The Canadian government’s International Trade Commissioner Service included Renaissance in its 2024 Food Technologies Canadian Technology Accelerator program. This initiative connects Canadian corporations with export, investment, and partnership opportunities in global markets.
“We’re excited to receive this funding from CFIN and to be accepted into the 2024 Food Technologies Canadian Technology Accelerator program for our clean-label, non-GMO yeast technology,” said John Husnik, PhD, Renaissance’s CSO and Office of the CEO. “Our team is confident that we can neutralize the off-aromas and flavors in plant-based protein foods, and we look forward to mutually beneficial outcomes for our company, our partners, and plant-basd food makers around the world. Our innovative yeast platform technology will contribute to Canada’s growing role as a global leader in plant-based foods and sustainable protein innovation.”
