Ingredion has expanded its Canadian manufacturing capabilities in Vanscoy, Saskatchewan. The opening of its new production facility marks increased capabilities for pulse flours and concentrates sustainably sourced from North American farms.
According to an article in Foodingredientsfirst.com, the added capacity at the plant, along with a new proprietary process, will enable food and beverage brands to answer consumer demand for sustainable, plant-based proteins in more of their branded products.
In the article, Jorgen Kokke, Ingredion’s executive vice president and president, Americas, stated: “The plant-based food industry is experiencing unparalleled growth.” Ingredion is taking strides to keep up with the demand.
Kokke explained, “the expansion will accelerate the production and accessibility of plant-based ingredients to meet the needs of the company’s customers.”
The facility currently produces flours and concentrates from pulses such as peas, lentils, and fava beans.
Ingredion indicated products will become available in the fourth quarter of 2021.
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