Incorporating Innovative Protein Blends into Value Added Products

Nutracelle是一家致力于通过将补充剂和多种维生素作为营养均衡饮食的一部分来支持个人健康生活方式的公司。Nutracelle生产创新的乳清蛋白粉，含有益生元纤维，不含坚果，大豆和麸质，由全天然成分制成。加拿大最聪明的厨房（CSK）是一个致力于新食品研究和开发的技术访问中心，位于加拿大荷兰学院烹饪学院，积极寻求与行业合作的机会，同时涉及学生和技术人员团队。Nutracelle和荷兰学院（HC）有着多年的广泛研究合作历史。荷兰学院的加拿大最聪明的厨房（CSK）最近完成了与Nutracelle的一个项目，其中开发了6种风味蛋白粉，并成功地在加拿大各地的市场上推出。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成为该领域增长最快的部分，因此是Nutracelle的优先事项。基于这一成功的食品开发历史，CSK正致力于开发一种不含乳制品的蛋白粉，这将是市场上第一种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、鱼类和贝类。这项为期三年的研究合作将专注于优化一种创新的纯素蛋白混合物，并利用这些混合物和现有的乳清混合物开发新的增值产品，用于加拿大和整个北美的零售。

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.