Canadian-led partnership aims to reinvent the plant-based burger for global menus

A new international partnership is putting Canadian crops at the heart of the next wave of plant-based innovation. Combining agricultural strength with advanced processing technologies, the project will develop new burger ingredients designed to meet the global appetite for better-tasting, more nutritious, and sustainable plant-based foods.

Canadian companies Lovingly Made Flour Mills and Botaneco are teaming up with UK-based Stars UK R&D and the University of Leeds to improve the taste, juiciness and texture of plant-based burgers using ingredients derived from Canadian-grown legumes and sunflower. The goal is to create protein-rich and functional fat components that enhance the nutritional profile and mouthfeel of plant-based meats.

The collaboration is part of a broader initiative led by Protein Industries Canada and Innovate UK to deepen ties between the two countries’ agrifood sectors. For Canada, it presents a chance to expand the use of domestically grown crops in high-value global markets.

“Canada has an unparalleled opportunity to supply the world with ingredients that are not only functional and nutritious, but also sustainable,” said Robert Hunter, CEO of Protein Industries Canada. “By aligning our world-class ingredients with international demand, we can strengthen Canada’s domestic food and ingredient processing sector, capture new markets, and expand our global reach.”

The project builds on earlier research backed by Protein Industries Canada, particularly around Botaneco’s development of oleosome-based fat ingredients and Lovingly Made Flour Mills’ expertise in legume processing and extrusion. These innovations aim to overcome one of the biggest challenges in plant-based meats: delivering the right combination of texture and moisture without resorting to heavily processed additives.

University of Leeds researchers will support the work by evaluating how the new ingredients perform in terms of function, taste, and consumer appeal. Once testing is complete, Stars UK will take the Canadian-derived ingredients and formulate them into a new line of plant-based burgers. These will be launched through global foodservice channels, with a focus on delivering products that can meet the expectations of mainstream consumers.

“At Lovingly Made Flour Mills, we’re committed to transforming Canadian-grown crops into high-quality, functional ingredients that meet the evolving needs of global consumers,” said Heidi Dutton, CEO of Lovingly Made Flour Mills. “This partnership allows us to combine our expertise in legume processing and extrusion with cutting-edge international research to create better plant-based products – ones that deliver on taste, texture and nutrition while supporting Canadian farmers and processors.”

For Botaneco, the partnership continues its work on developing more natural and functional fat systems for plant-based foods. “There is a significant gap between the needs of consumers today and the performance of plant-based meat on the market,” said James Szarko, CEO of Botaneco. “This builds upon the ongoing Protein Industries Canada-supported development of our Purezome oilbodies and our partner’s developed protein ingredients, extracted from Canadian crops, to provide more nutritious, less-processed and a more functional fat system for plant-based meat.”

The partnership’s emphasis on domestic crop use is also seen as an economic opportunity. By shifting from exporting raw commodities to manufacturing high-value food ingredients, Canadian companies hope to strengthen their share of the global plant protein sector. It also supports the country’s broader goal of reaching CA$25 billion (approx. US$18.4 billion) in agrifood exports and economic activity.

While exact timelines for commercial rollout have not been disclosed, the team behind the project is optimistic that the new burger formulations will provide foodservice operators with plant-based products that stand up to consumer expectations on taste, performance, and nutritional value – without compromising sustainability.

If successful, the project could help position Canada not only as a producer of quality protein crops, but also as a key player in the growing international market for next-generation plant-based foods.