Reference number : GC-2017-Q4-00516, amendment number : , agreement type : G, recipient legal name : Duizer, Lisa (University of Guelph), recipient country : CA, recipient province : nan, recipient city : Ontario, recipient postal code : nan, program name english : Engage Grants for universities, program name french : Subventions d'engagement partenarial pour les universités, program purpose english : This project will explore novel compositions of plant-based ingredients to create a "burger patty" product that_x000D_
provides good sensory appeal, utilizes certified organic ingredients, exhibits a clean label and a market_x000D_
competitive nutritional profile particularly regarding protein content. This project will involve innovative_x000D_
ingredient selection, formulation, prototype testing and sensory analysis. Innovative formulation design and_x000D_
testing will identify novel plant protein blends (such as pumpkin protein and hemp), that provide better flavour_x000D_
delivery compared to common pea protein as well as ingredient blends for binding and moisture retention to_x000D_
improve texture. We will maintain a sodium level in the product that is lower than that in current commercial_x000D_
products via novel "clean" ingredient blends of mushrooms, spices and vinegars. We will work toward a high_x000D_
fibre claim via addition of black beans, oats and/or chicory root inulin. The total protein content of the product_x000D_
prototypes will be determined using a Dumas Nitrogen Analyzer. Three prototypes will undergo sensory_x000D_
testing to determine consumer liking as measured using a 9-point hedonic scale and compared to an alternative_x000D_
protein burger that is the current market leader., program purpose french : This project will explore novel compositions of plant-based ingredients to create a "burger patty" product that_x000D_
provides good sensory appeal, utilizes certified organic ingredients, exhibits a clean label and a market_x000D_
competitive nutritional profile particularly regarding protein content. This project will involve innovative_x000D_
ingredient selection, formulation, prototype testing and sensory analysis. Innovative formulation design and_x000D_
testing will identify novel plant protein blends (such as pumpkin protein and hemp), that provide better flavour_x000D_
delivery compared to common pea protein as well as ingredient blends for binding and moisture retention to_x000D_
improve texture. We will maintain a sodium level in the product that is lower than that in current commercial_x000D_
products via novel "clean" ingredient blends of mushrooms, spices and vinegars. We will work toward a high_x000D_
fibre claim via addition of black beans, oats and/or chicory root inulin. The total protein content of the product_x000D_
prototypes will be determined using a Dumas Nitrogen Analyzer. Three prototypes will undergo sensory_x000D_
testing to determine consumer liking as measured using a 9-point hedonic scale and compared to an alternative_x000D_
protein burger that is the current market leader., agreement title english : Meeting consumer demand for tasteful plant-based protein products through development of high quality clean label "burger" patties, agreement title french : Meeting consumer demand for tasteful plant-based protein products through development of high quality clean label "burger" patties, agreement number : EGP, agreement value : 25000.0, agreement start date : 2018-03-07, agreement end date : nan, description english : nan, description french : nan, expected results english : nan, expected results french : nan, additional information english : Grant or Award spanning more than one fiscal year (2017-2018 to 2018-2019)., additional information french : Subvention ou bourse octroyée s'appliquant à plus d'un exercice financier (2017-2018 à 2018-2019)., owner organization : nserc-crsng, owner organization title : Natural Sciences and Engineering Research Council of Canada | Conseil de recherches en sciences naturelles et en génie du Canada