Renaissance BioScience Corp., has announced a project to develop a yeast-based solution to address the wide spread challenge of off-flavors 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 neutralize compounds which lead to off-flavors and undesirable aromas in plant-based flours and proteins.

Plant-based protein products offer many advantages, however, the challenge of unpleasant flavors and odours can be an issue that limits 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 flavor 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.