Modification of a commercial lentil, pea and faba bean protein isolate production process for improved flavour profiles

  • Faba Beans
  • Lentils
  • Peas
  • University of Saskatchewan
  • Value-Added

Lead Investigator(s)

Dr. Michael Nickerson

Lead Investigator(s) Institution

University of Saskatchewan - Food and Bioproduct Sciences


To develop a commercial-ready process for producing a bland tasting pea and lentil protein isolate by spray drying, with functional properties that enable the protein to compete against other plant protein ingredients on the market and can be incorporated effectively into food products.


SPG Contribution


Project Status


Duration/Timeline of Project (Year to Year)

2015 - 2019


Agriculture Development Fund

Total Project Cost