Improving Pulse Palatability & Health Benefits to Increase Pulse Market Share of Pet Foods

  • Peas
  • University of Saskatchewan

Lead Investigator(s)

Dr. Lynn Weber

Lead Investigator(s) Institution

University of Saskatchewan - Veterinary Biomedical Sciences

Objective

To develop and refine a pulse fermentation facility. To test for improvements in pea palatability and enhanced health benefits in cats and dogs.

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SPG Contribution

$305,377.00

Project Status

Active

Duration/Timeline of Project (Year to Year)

2016 - 2019

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