Canada backs US$32.5M project to turn fava beans into sustainable plant-based ingredients

CANADA – A new US$32.5 million project led by Alberta start-up Phytokana Ingredients Inc., in partnership with Vancouver-based Maia Farms, is set to transform Canadian-grown fava beans into sustainable, nutritious ingredients for the growing plant-based food sector. 

The investment includes US$25.9 million from the industry partners and US$6.6 million from Protein Industries Canada, one of the country’s five Global Innovation Clusters.

Federal Minister of Industry Mélanie Joly welcomed the project as an important step for Canada’s food industry. 

“This investment strengthens Canada’s role as a global leader in plant-based ingredients while creating jobs at home. By supporting sustainable production and transparent supply chains, we are helping Canada meet its environmental goals and giving consumers more confidence in what they eat,” Joly said.

The project links Canadian farmers, processors, and food technology companies to build a stronger domestic supply chain for fava beans. 

Using proprietary technology that avoids both heat and chemicals, Phytokana will process new varieties of fava beans into protein concentrate, starch flour, and fava flour. 

These ingredients retain their natural qualities, making them suitable for plant-based dairy alternatives, meat substitutes, and a wide range of packaged foods.

“Countries around the world want to secure food supply chains and diversify protein sources,” said Lisa Campbell, Senior Director of Programs at Protein Industries Canada. “By developing these ingredients here in Canada, we capture economic value and strengthen our reputation as a trusted trading partner.”

Phytokana also plans to build a large-scale processing facility near Strathmore, Alberta. The fully automated plant will have the capacity to process 30,000 metric tonnes of fava beans each year, meeting the growing global demand for sustainable protein ingredients. 

The design will use automation and advanced process controls to ensure consistent, high-quality products.

Chris Theal, President and CEO of Phytokana, said the company’s innovations are the result of years of research in partnership with major food and beverage companies. “This investment allows us to scale our technology and deliver sustainable, functional, and consistent quality food ingredients to global markets,” he said.

The project also involves Vancouver’s Maia Farms, a food technology company that specializes in mushroom-based proteins. 

Using fermentation, Maia will take Phytokana’s fava ingredients and transform them into nutrient-dense mycelium proteins with improved digestibility and functionality. Maia’s products are designed for food manufacturers and aim to combine sustainability with great taste.

“Maia’s mission is to Nourish Life on a global scale,” said CEO Gavin Schneider. “With this partnership and support from Protein Industries Canada, we will continue advancing fermentation technology and strengthen Canada’s position as a leader in mushroom-based protein innovation.”

Protein Industries Canada estimates that boosting value-added processing of high-protein crops could generate up to US$25 billion for the economy. Projects like this not only add value to Canadian crops but also create jobs and open new markets.

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