• F70 LVC Faba Protein Concentrate from Phytokana Ingredients Inc. is a high purity 70% protein concentrate.
• The product has shown exceptional results in alternative meat applications and non-dairy formulations, with high solubility across pH levels and high emulsification and gelling properties.
• Independent taste testing confirms reduced bitterness and astringency compared to other faba ingredients, simplifying ingredients and lowering costs.

Phytokana Ingredients Inc., has announced a breakthrough in plant-based ingredient innovation with the launch of its F70 LVC Faba Protein Concentrate. This high purity concentrate is the culmination of combined crop science and automation and technology innovation to yield a high purity 70% protein concentrate, retaining native functionality with superior sensory attributes and addressing key anti-nutritional requirements for widespread use of faba ingredients in a diverse set of customer-validated human food applications ranging from alternative meat to non-dairy food and beverage applications.

A Culmination of Crop Science and Technological Innovation
F70 LVC Faba Protein Concentrate will be produced at Phytokana’s to be built custom designed dry fractionation facility in Strathmore, Alberta, sourcing faba crop from regional farmers and employing processing technologies free from heat, water and chemicals, which retains native functionality while achieving a superior taste and colour profile versus existing pulse protein offerings in the marketplace. The fully automated processing facility will leverage data for machine learning to deliver much-desired consistency in product quality, from batch-to-batch-to-batch.

“Our team has tested and evaluated several faba bean varieties and piloted niche processing and automation technologies with a common objective of retaining native functionality, while addressing pervasive customer demands for more consistent product quality and addressing key anti-nutritional thresholds for widespread inclusion of faba in plant-based foods,” said Dr. Laure Laval, Chief Innovation Officer at Phytokana.

Phytokana’s collaboration with customers has yielded exceptional results from alternative meat applications to non-dairy formulations, demonstrating high and stable solubility across pH levels, and high emulsification and gelling properties. Grounded in technologies that preserve native functionality, independent taste testing confirms reduced bitterness and astringency versus other faba ingredients, with a white/off-white colour suitable for a diverse range of plant-based meat and dairy applications. These sensory achievements eliminate the need for masking agents in food formulations, simplifying ingredients and lowering costs for food manufacturers.

Facility Design Minimizes Processing Emissions and Yields Zero Waste
The growing region around the Town of Strathmore is an optimal and proximate catchment for sourcing crops, allowing us to minimize transportation emissions and work in close collaboration with farmers on implementing best practices for greenhouse gas emissions management for this high nitrogen fixing crop. Combined with our proposed processing facility which is being designed to limit Scope 1 emissions using the internationally recognized methodology and testing methods, the expected low life cycle emissions of our product align with the emissions objectives of our customers.

“With a commitment to research and innovation, using internationally recognized methodology and testing methods, our team is delivering novel solutions to the food industry and making great sustainability strides towards zero waste and reducing the greenhouse gas footprint for food, all while addressing the paramount need of reducing supply costs in the industry,” said Chris Theal, President & CEO at Phytokana.

Phytokana will showcase its innovative products at IFT First Annual Event & Expo in Chicago from July 14-17th, providing attendees the opportunity to sample our faba ingredients, which in addition to our F70 LVC Faba Protein Concentrate, include a high protein content F32 LVC Faba Flour and F18 LVC Faba Starch-Rich Flour, both highly functional in baking and baked goods applications, as well as for use in egg replacement applications or to boost the protein content of different products such as pastas and cereals bars.