Bakers Journal

Renaissance BioScience awarded grant to develop yeast-based solutions to neutralize off-flavours in plant-based protein products

February 9, 2024
By Bakers Journal

Photo: Renaissance BioScience Corp.

Vancouver — Renaissance BioScience Corp. has been awarded $232,000 in funding from the Canadian Food Innovation Network to fund its project to develop a clean-label, non-GMO, yeast-based solution that is expected to transform and neutralize compounds that 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, the company said in a news release.

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 commercialization 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, which connects Canadian corporations with export, investment, and partnership opportunities in global markets.

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 neutralize the off-aromas and flavors 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.”

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