Unlocking New Functionalities and Health Benefits in Wheat Product Applications
OCIRC and five of our members Ardent Mills, Dare Foods, Everspring Farms, Griffith Foods and Mondelez, are supporting this work led by Dr. Iris Joye at the University of Guelph
- The project will unlock new functionalities and health benefits of soft wheat through sprouting and of coloured wheat through fractionation. The team is also identifying what impact ageing sprouted and coloured wheat flour or wholemeal will have on functionality and health properties. The goal is a product that can be blended with regular unsprouted flour that will maintain or improve bread quality - and also lead to cleaner labels with fewer ingredients.
The project is part of the Canadian Food Innovators (CFI-ICA) research cluster “Using science and innovation to strengthen Canada’s value-added food industry” through the Canadian Agricultural Partnership's AgriScience Program.
Mitigation strategies for acrylamide formation in the bakery sector
OCIRC and five of our members Ardent Mills, Dare Foods, Everspring Farms, Griffith Foods and Mondelez, are leading this project to hire Mauricio Espinal-Ruiz, who joined Dr. Iris Joye and her team at the University of Guelph in January 2021.
- This project’s main objective is to gain insight in the extent of acrylamide reduction that can be achieved through interventions at the compositional, pre-processing, and processing level in the cereal sector.
This project is funded in part through the Mitacs Accelerate program.