Ingredion has expanded its manufacturing facility in Vanscoy, Saskatchewan to offer new production capabilities for pulse flours and concentrates sustainably sourced from farms in Canada and the U.S.
The increased capacity at the plant, along with a new proprietary process, will produce a broader range of plant proteins for use in more food and pet food products. They will be in market by the end of 2021.
“The plant-based food industry is experiencing unparalleled growth and we are excited about this expansion, which will accelerate the production and accessibility of plant-based ingredients to meet the needs of our customers,” said Jorgen Kokke, Ingredion’s executive vice-president and president, Americas.
The Canadian facility currently produces flours and concentrates from pulses such as peas, lentils and faba beans. The expansion and new proprietary process will help food and beverage companies meet consumer demands in North America for sustainable, plant-based proteins in more of their branded products.
“Ingredion’s innovation team has worked hard to develop a new processing technology that will highly differentiate our products,” says Matthew Bennett, global director of strategic marketing for Ingredion. “We are thrilled to share this new capability with our customers to help them captivate consumers and pets with delicious products.”
The facility’s expansion was made possible through Ingredion’s continued investment into plant-based food solutions and investments made by Protein Industries Canada (PIC), an innovation supercluster. Obtained as part of the November 2020 Verdient acquisition, Ingredient’s Vanscoy expansion builds on the company’s position in plant-based protein, which also includes pea protein isolates and starches produced at its South Sioux City, Nebraska facility.
Both facilities have food-safety systems that include the Food System Certification 22000 (FSSC 22000.) The new process at Vanscoy was certified on July 21, 2021.
Ingredion is Gold Partner of Bridge2Food’s Summit + Expo Plant-Based Foods & Proteins Americas 2021 (Sept. 27-29.)
You can learn from Ingredion experts at these sessions:
>Michael Natale, global leader of plant-based proteins, on Moonshot 2030
>Matt Yurgec, business scientist & manager, global dairy & plant-protein applications, on Addressing Flavor Challenges
And arrange to meet the Ingredion team during one-on-one business meetings or during speed-dating sessions.
You can register here for the Americas summit
