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Renaissance BioScience awarded grant to progress yeast-based solutions to neutralise off-flavours in plant-based protein products

Source:Renaissance BioScience Corp Release Date:2024-02-12 184
Food & BeveragePlant-based Ingredients
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Grant and support from the Canadian Food Innovation Network and the Canadian Technology Accelerator program propel the commercial development of yeast expected to greatly reduce off-flavours found in plant-based proteins.

Renaissance BioScience Corp., a leader in bioengineering yeast for the global food, beverage, and agriculture industries, is pleased to announce its project to develop a yeast-based solution to address the prevalent challenge of off-flavours and aromas in plant-based protein products.

 

Renaissance has been awarded CA$232,000 in funding from the Canadian Food Innovation Network (CFIN) to fuel the company’s pioneering work with food industry partners in developing a clean-label, non-GMO solution that will showcase Renaissance’s ability to transform and neutralise compounds which lead to off-flavours and undesirable aromas in plant-based flours and proteins.

 

 

Plant-based protein products offer certain health and sustainability benefits versus traditional animal-based proteins. However, the challenge of unpleasant flavours and odours hinders product diversification and widespread consumer acceptance.  Protein Industries Canada’s 2023 Global Market Forecast study noted that 44% of consumers wish for a 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 addresses the plant-based protein flavour challenge by applying its clean-label, non-GMO yeast technology that uses natural fermentation. Among its achievements, the company has previously had success in applying 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.

 

This plant-based project has the support of Pulse Canada, and Renaissance is also collaborating with food industry partners to ensure the yeast’s effectiveness and efficiency in commercial settings. The end objective is to create a clean-label, non-GMO solution that aligns with evolving consumer expectations.

 

To further propel the commercialisation of this innovative technology, the Government of Canada’s international Trade Commissioner Service has included Renaissance in its 2024 Food Technologies Canadian Technology Accelerator program. This strategic initiative connects Canadian corporations with export, investment, and partnership opportunities in global markets.

 

According to Protein Industries Canada 2023 market projections, the worldwide plant-based protein market is expected to grow from US$40 billion in 2021 to potentially more than US$200 billion by 2035, demonstrating significant potential for innovative solutions.

 

Dr. John Husnik, Renaissance’s CSO and Office of the CEO, commented on the project: “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. Our team is confident that we can neutralise the off-aromas and flavours in plant-based protein foods, and we look forward to mutually beneficial outcomes for our company, our partners, and plant-based 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.”

 

As consumer expectations evolve and the global plant-based protein market expands, Renaissance is excited to be at the forefront of efforts to shape the future of food innovation.

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