Incorporating Innovative Protein Blends into Value Added Products

Nutraelle是一家专注于通过将补充剂和多种维生素作为营养、平衡的饮食的一部分来支持个人过上健康生活方式的公司。Nutracelle生产创新的乳清蛋白粉，含有益生菌纤维，不含坚果、大豆和面筋，由全天然成分制成。加拿大最聪明的厨房(CSK)是一家致力于研究和开发新食品的技术接入中心，位于荷兰学院的加拿大烹饪学院，积极寻求与行业合作的机会，同时让学生和技术人员团队参与进来。Nutraelle和荷兰学院(HC)有着广泛的研究合作历史，跨越了几年。荷兰学院加拿大最聪明的厨房(CSK)最近完成了与Nutraelle的一个项目，该项目开发了6种风味蛋白粉，并成功地在加拿大各地的市场推出。虽然乳清蛋白被认为是蛋白质来源的黄金标准，但许多公司正试图转向素食补充剂。对植物性产品的需求预计将是这一领域增长最快的部分，因此是Nutraelle的优先事项。在这一成功食品开发历史的基础上，CSK正在与其他公司合作开发一种不含乳制品的蛋白粉，这将是市场上第一款不含所有八种主要食物过敏原的蛋白质补充剂--乳制品、鸡蛋、花生、坚果、小麦、大豆、鱼和贝类。这项拟议的为期三年的研究合作将专注于优化一种创新的素食蛋白质混合物，并使用这些混合物和现有的乳清混合物来开发新的增值产品，供加拿大和整个北美零售。

Nutracelle is a company focused on supporting individuals living a healthy lifestyle by incorporating supplements and multivitamins as part of a nutritious, well balanced diet. Nutracelle manufactures innovative whey protein powder containing prebiotic fiber, that are nut, soy and gluten free and manufactured from all-natural ingredients. Canada's Smartest Kitchen (CSK), a Technology Access Center dedicated to the research and development of new food products, and co-located at The Culinary Institute of Canada at Holland College, actively pursues opportunities to collaborate with industry while involving teams of students and technicians. Nutracelle and Holland College (HC) have an extensive research collaboration history that spans several years. Holland College's Canada's Smartest Kitchen (CSK) has recently finished a project with Nutracelle where 6 flavoured protein powders were developed and successfully launched in markets across Canada. While whey protein is considered to be the gold standard of protein sources but many companies are attempting to move to vegan supplements. Demand for plant-based products is expected to be the fastest growing segment in this sector and thus a priority for Nutracelle. Building upon this history of successful food product development, CSK is working on a project with to develop a dairy free protein powder that would be the first protein supplement on the market that is free of all eight major food allergens- diary, egg, peanut, tree nut, wheat, soy, fish and shellfish. This proposed three year research collaboration will focus on optimizing a innovative vegan protein blends and using those blends and existing whey blends to develop new value added products for retail in Canada and across North America.