Research project
STARS® Canada-UK: Plant-based Protein Innovation
- Start date: 1 September 2024
- End date: 27 February 2026
- Funder: Innovate UK
- Value: £768,939.15
- Partners and collaborators: • Adam Thorpe (Founder, CEO, Commercial Lead for STARS®, UK, https://starsfood.com/) • Abi Aspen Glencross (STARS® CTO, UK, https://starsfood.com/) • Shannon Hood-Niefer (Sunnydale Foods, Canada, https://sunnydalefoods.com) • David Dzisiak (Botaneco, Canada, https://botaneco.com/) • Jason Hargreaves (Botaneco, Canada, https://botaneco.com/)
- Primary investigator: Dr. Alan Javier Hernandez Alvarez
- Co-investigators: Oscar Abel Sánchez Velázquez
- External co-investigators: Dr Mehmet Tulberk (https://www.foodcentre.sk.ca/about-the-food-centre/staff/)
STARS® Canada-UK: Plant-based Protein Innovation project will scale proven extrusion, fat mimetic and cheese mimetic technologies leveraging innovative Canadian legume ingredients. This project will commercialize the scaled technology, applying it in real human food preparations with Griffith Foods applying AP specific expertise in nutrition, formulation, regulatory insight and product design for a final Quick Serve Restaurant concept, to be launched in Canada, the UK, and Australia. The endeavours of this project are geared towards producing a sustainable, locally sourced plant-based burger for the Canadian, UK, and Australian markets. Additionally, the consortium aims to generate knowledge on protein/ingredient blending at scale, devise a comprehensive business plan, and cultivate a highly skilled network of CAN/UK SMEs.
Impact
Utilization of Local and Sustainable Ingredients:
This project aims to promote the use of ingredients sourced from the UK and Canadian agri-food sectors, thereby supporting sustainable agricultural practices and contributing to economic development in both countries.
Innovation in Extrusion Technologies:
Advanced extrusion techniques, including emulsion-based processing and precision molding technologies, will be explored to enhance production efficiency, increase fiber content, and improve the potential for international commercialization of plant-based meat analogues.
Development of Plant-Based Fat Structures:
Novel plant-based fat scaffolds will be developed and tailored to mimic the physicochemical properties of animal fat, with the objective of improving the texture, mouthfeel, and overall sensory profile of plant-based burger formulations.
Compliance with International Standards:
Formulation and processing parameters will be optimized to ensure that the final product complies with international regulatory and quality standards, facilitating global market access.
Comprehensive Assessment of Protein Quality:
The protein quality of the final product will be rigorously evaluated using established methodologies, including the Protein Digestibility-Corrected Amino Acid Score (PDCAAS), Protein Efficiency Ratio (PER), in vitro digestibility, and bioaccessibility analyses, to ensure its nutritional adequacy and functional performance.