PIP Opens Plant Protein Facility in Alberta

PIP International is opening a $20 million pea-processing facility in Lethbridge, Alberta. 

The Canadian-based agri-food company was awarded $1 million via the Canadian Agricultural Partnership to construct the facility in Lethbridge to support the local economy. 

“With prairie farmers producing such a large percentage of Canada’s pulse crop, the opportunities to process these crops and create new, higher-value products closer to home are enormous,” said the Honourable Marie-Claude Bibeau, Minister of Agriculture and Agri-Food in a statement May 30. “The government of Canada’s investment in this innovative pilot facility will redefine plant-based protein for the region, support our economy and continue to position Canada as a global leader in sustainable production.”

The facility will initially focus on researching and improving the process of converting peas into an alternative protein before going into full-scale production. 

PIP International plans to construct a $150 million yellow pea protein facility in Lethbridge which is expected to create 100 new jobs, process about 126,000 tons of yellow peas annually and support more than $75 million in annual pea contracts for local and regional growers.

“I am thrilled that PIP International has chosen Lethbridge to call home for their pilot pea processing and future large-scale production facilities,” said Blaine Hyggen, mayor of Lethbridge. “This kind of investment speaks to our city’s ability to attract big business and economy builders to the region while providing a stable and prosperous outlook for our future.”

Peas: An alternative protein

According to market research company Meticulous Research, the pea protein market is expected to reach $1.14 billion by 2029 – a compound annual growth rate of 15.7%. This market prediction reflects consumers positive response to plant-based alternative protein.

In the International Food Information Council’s 2020 Food and Health Survey, 41% of dieters reported an increase in protein from plant sources. Another 28% reported a switch to more plant-based meat alternatives.