Why is this research important for Alberta ag?
A dietary pattern that provides plant protein, dietary fiber and low fat has been shown to decrease the risks of chronic diseases (obesity, cardiovascular disease). Finding new sources of plant proteins and fibers or valorizing the existing ones is necessary to obtain sustainable, affordable, and healthy food products.
The high quality milling oats in Canada are good sources of both dietary fiber and plant protein. The long-term goal of this research is to develop high quality protein and fiber ingredients from oats for healthy food development. The short-term objectives are to develop technology innovations to combine protein and dietary fiber from oats and pulse to fabricate: 1) fat replacers for low fat dairy/dairy substitute product development, and 2) texturized vegetable protein products for meat analogue applications.
What benefits can producers expect from this research?
This research will provide opportunities to add value to oats and pulses as two major crops in western Canada. The successful results will help oat and pulse processors to seize the current trends of rapid growth in the low fat food and meat analogue markets.
This work will also provide healthy food choices to consumers as a strategy to control the prevalence of obesity and lower the risks of chronic disease.
Plant protein sources also have a lower impact on the climate and require less land to produce, promoting the sustainability of Canada's crops.
How will these research findings reach producers on-farm?
Findings will be shared through various meetings, workshops, and publications in relevant journals.
Funded in part by the Government of Canada under the Canadian Agricultural Partnership, a federal-provincial-territorial initiative.