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Why the Key to Saving Our Planet Fails to Sell on the Shelves

Why the key to our planet fails to sell on the shelves

In what’s known as the ‘second moment of truth,’ consumers rarely buy products a second time if they don’t taste good the first time: https://observer.com/2023/06/an-agri-tech-ceo-explains-the-rise-and-fall-of-plant-based-alternatives/

In recent years, the world has witnessed a remarkable shift in dietary preferences, with plant-based diets soaring in popularity like never before. Since 2014, the number of people adopting a vegan lifestyle in the U.S. has increased by an astounding 600 percent.

One of the primary reasons plant-based foods are struggling to sell is their taste. Photo by Spencer Platt/Getty Images

The trend can be attributed to those seeking healthier, more sustainable and compassionate choices. From concerns about personal well-being and environmental impact to animal welfare, the rise of plant-based diets reflects a profound shift in our understanding of food and its influence on our lives and the planet. 

Despite the increasing popularity of plant-based diets, there is still a significant portion of the population that is unaware of the health and environmental benefits associated with plant-based foods. Lack of awareness can limit the demand for these products and make it difficult for them to gain traction on store shelves.

One of the primary reasons plant-based foods are struggling to sell is their taste. If you have ever tried pea protein, you know that it can be essentially non-edible. It’s what is called the “second moment of truth.” Consumers rarely buy products a second time if they don’t taste good the first time. Hence, more than 70 percent of plant-based products fail because they just don’t taste good.

As the CEO of agri-tech company PIP International, I tackled this challenge head-on, determined to create a pea protein isolate that would enhance plant-based products’ flavor instead of ruining them. It’s like the chameleon of proteins—colorless, tasteless, and odorless, making it super versatile and perfect for all plant-based products, like dairy alternatives and alternative meats. Our ingredient enhances plant-based foods’ taste, color, and functionality, ensuring a superior consumer experience. 

Established by a group of industry players with extensive experience in the agri-food processing sector, PIP chose yellow pea as our raw material due to its complete amino acid profile, availability and affordability. After extensively searching for the best pea protein extraction technology, we secured a master license agreement with a technology house in France.

Plant-based alternatives also have the potential to significantly reduce greenhouse gas emissions and act as an environmental asset. As the world faces pressing climate challenges, transitioning towards sustainable and low-carbon food systems is imperative. Animal agriculture significantly contributes to climate change, deforestation, and water pollution. Pea protein offers a more environmentally-friendly option compared to traditional meat production. By shifting to plant-based proteins, we can mitigate the negative environmental impact associated with conventional meat production.

Another criticism the industry faces is the idea that real meat is healthier than fake meats, catering to the paleo-like advocates who stand for a meat-centric diet. While it is true that some plant-based alternatives may not match or gain parity with the nutritional profile of meat, they still may offer numerous health benefits.

Though plant-based meats still contain saturated fat, they contain far less saturated fat and cholesterol than animal meat on average. Plant-based meats contain fiber, plenty of protein, and essential nutrients, vitamins, and minerals, but with the advancements in the plant-based food industry, the goal for parity is improving the nutritional composition of these products. 

Despite the criticism our industry tends to receive, I am proud to say that we have achieved remarkable growth in a short period. Our vision is global, and as we continue to make significant strides in the plant-based protein industry, we aim to inspire consumers to demand better-tasting and sustainable alternatives, ultimately reshaping the market.

As one of the rare female founders in this industry, I am proud that we’ve proven it is possible to crack the code and create plant-based alternatives that are both delicious and sustainable. 

Christine Lewington is the CEO of PIP International, an agri-tech company based in Alberta, Canada. 

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PIP International Celebrates Its First Anniversary

May 2023 sees Protein Isolate Plant (PIP) International celebrating its first full year in business, and PIP has come a long way in just one year.

In less than 12 months, PIP International has received $7 million in purchase orders as they transformed from a PowerPoint presentation into a fully commissioned $30 million pilot facility.

Processing over 5,000 metric tons of yellow peas annually, PIP will initially produce approximately 1,000 metric tons of their great tasting Ultimate Pea Protein called UP.P™.

Located in Lethbridge, Alberta, Canada, PIP’s pilot pea-processing and testing facility can be found in a converted craft brewery. Here, PIP’s patented Ultimate Pea Protein, UP.P™, is extracted using a targeted reaction that quickly and gently extracts proteins, keeping their functional properties intact.

“We like to say that we’ve cracked the code with our pea protein and created something the world needs and at a price that is favorable to food manufacturers,” explains Christine Lewington, PIP’s CEO. “By pairing the great taste of our protein with an affordability advantage, we are on the leading edge and poised to revolutionize the plant-based food industry with what many are calling a 3 rd generation, yellow pea protein isolate.”

To date the Lethbridge, Alberta, plant has seen support from the Alberta and Canadian governments, has attracted the attention of foreign governments, and has dozens of private food manufacturers now entered into or negotiating contracts to use PIP’s novel pea protein.

“Our team has focussed our full attention on the development and design of the most innovated and sustainable agri-processing facility the industry has every seen,” states Lewington.

Heavy construction on PIP’s larger facility is set to start this year and will be located on 20 acres inside the city of Lethbridge. It’s expected the new facility will process approximately 126,000 tonnes of yellow peas annually, and support over $110 million per year in pea contracts for local and regional farmers.

The new $150 million processing facility is also expected to create 100 new jobs by early 2024.

It will be the highest capacity plant of any pea processing facility in the world, all while offering a premium protein without the premium price. “Innovations have allowed us to reduce processing time, save significant energy costs, and produce a plant protein with flexible attributes thanks to new technologies. The result is a premium product without a premium price,” Lewington explains.

All of this means that PIP is receiving unprecedented results compared to anything developed in the plant-protein based market and is set to impact the supply of proteins globally. Consumers will soon have more great tasting, enjoyable options for their plant-base protein alternatives thanks to PIP.

“We’ve come a long way in a year,” Lewington says. “Thank you to everyone who has supported us, and we can’t wait to see what this next year holds!”

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EnWave and PIP International Inc Sign Commercial License Agreement to Produce Best-In-Class Pea Protein Isolate Products

EnWave Corporation has announced that it has signed a license with PIP International Incorporated to allow for the commercialization of high-value plant-based ingredients using EnWave’s Radiant Energy Vacuum (‘REV’) dehydration technology. PIP has purchased a 10kW REV machine for continued product development.

PIP’s pea protein isolate products will be used as a food ingredient with a neutral taste that could be used in dairy alternatives and to increase the protein content in smoothies and shakes. Pea proteins are often useful ingredients to provide structure to gluten-free foods or improve texture as well. Demand for high-quality pea protein isolate and its derivative products has increased dramatically in recent years with the popularization of plant-based diets and increasing consumer awareness regarding nutritional benefits offered by pea and pea proteins.

PIP plans to build out a facility with a maximum processing capacity of over 126,000MT of yellow peas, which would make PIP the largest plant of its kind in the world. In addition to the License, PIP has also secured an exclusive master license agreement for a leading-edge protein extraction technology. PIP’s protein isolate solves the taste, texture and property functionality issues currently limiting market competitors to gain further consumer acceptance.

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EnWave and PIP International Inc. Sign Commercial License Agreement

VANCOUVER, British Columbia, May 17, 2023 (GLOBE NEWSWIRE) — EnWave Corporation (TSX-V:ENW | FSE:E4U) (“EnWave”, or the “Company”) announced today that it has signed a license (the “License”) with PIP International Incorporated (“PIP”) to allow for the commercialization of high-value plant-based ingredients using EnWave’s Radiant Energy Vacuum (“REV™”) dehydration technology. PIP has purchased a 10kW REV™ machine for continued product development.

PIP’s pea protein isolate products will be used as a food ingredient with a neutral taste that could be used in dairy alternatives and to increase the protein content in smoothies and shakes. Pea proteins are often useful ingredients to provide structure to gluten-free foods or improve texture as well. Demand for high-quality pea protein isolate and its derivative products has increased dramatically in recent years with the popularization of plant-based diets and increasing consumer awareness regarding nutritional benefits offered by pea and pea proteins.

PIP plans to build out a facility with a maximum processing capacity of over 126,000MT of yellow peas, which would make PIP the largest plant of its kind in the world. In addition to the License, PIP has also secured an exclusive master license agreement for a leading-edge protein extraction technology. PIP’s protein isolate solves the taste, texture and property functionality issues currently limiting market competitors to gain further consumer acceptance.

About PIP International Inc.
PIP International (“PIP”) is a Canadian-based Agri-food premium plant-based ingredient processor. PIP’s gentler and innovative patented process delivers an additive free, neutral taste, neutral color, smooth texture, high functioning protein derived from yellow peas at an affordable price. They are dedicated to the expansion of a more sustainable protein solution on a local and global level. Their team of food industry experts bring decades of design, operations, and business acumen to this first of its kind greenfield project.

PIP is disrupting the plant-based industry with their premium pea protein isolate called UP.P™ Protein. They are receiving unprecedented results compared to anything yet developed in plant-based proteins. UP.P™ Protein transcends across diverse product lines, from plant-based meats to spoon-ables to shelf-stable dairy beverages. All are developed with unparalleled ease, as UP.P™ Protein is effectively and easily optimized for existing and new plant-based products.

PIP’s commitment to adapt and adopt innovative sustainable practices across all of its business functions right from farm to families was further solidified by owning the rights to a revolutionary new wet fractionation technology that results in 30% less water use than traditional methods.

For more information about PIP International, please visit PIP-international.com or [email protected].

About EnWave

EnWave is a global leader in the innovation and application of vacuum microwave dehydration. From its headquarters in Vancouver, BC, EnWave has developed a robust intellectual property portfolio, perfected its Radiant Energy Vacuum (REV™) technology, and transformed an innovative idea into a proven, consistent, and scalable drying solution for the food, pharmaceutical and cannabis industries that vastly outperforms traditional drying methods in efficiency, capacity, product quality, and cost.

With more than fifty royalty-generating partners spanning twenty countries and five continents, EnWave’s licensed partners are creating profitable, never-before-seen snacks and ingredients, improving the quality and consistency of their existing offerings, running leaner and getting to market faster with the company’s patented technology, licensed machinery, and expert guidance. 

EnWave’s strategy is to sign royalty-bearing commercial licenses with food and cannabis producers who want to dry better, faster and more economical than freeze drying, rack drying and air drying, and enjoy the following benefits: 

  • Food and ingredients companies can produce exciting new products, reach optimal moisture levels up to seven times faster, and improve product taste, texture, color and nutritional value. 
  • Cannabis producers can dry four to six times faster, retain up to 20% more terpenes and 25% more cannabinoids, and achieve at least a 3-log reduction in crop-destroying microbes. 
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PIP International’s Ultimate Pea Protein

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PIP INTERNATIONAL’S ULTIMATE PEA PROTEIN, UP.P™ HELPS FOOD MANUFACTURERS STAND OUT AGAINST THE COMPETITION

In Lethbridge, Alberta, Canada, Protein Isolate Plant (PIP) International’s pilot pea-processing and testing facility is located in a converted craft brewery. Here, PIP’s patented Ultimate Pea Protein, UP.P™, is extracted using a targeted reaction that quickly and gently extracts proteins, keeping their functional properties intact.

This means that PIP International offers food manufacturers a plant-based protein solution that not only tastes great but also helps reduce their carbon footprint. UP.P™ is a high-quality pea protein that is derived from yellow peas, which regenerate the soil with nitrogen. “Yellow peas are a natural environmental steward. They’re nitrogen-fixing, which means they generate nitrogen in symbiosis with bacteria, rather than requiring fertilizer. They’re non-GMO, and they’re packed with protein,” explains PIP’s CEO, Christine Lewington.

 

UP.P™ is also rich in essential amino acids, making it a superior protein source for consumers who prefer plantbased alternatives. In addition to being nutritionally sound, UP.P™ boasts high solubility, gelling, foaming, and binding properties. These attributes allow for diverse applications in alternative dairy, cheese, spoonables, beverages, confectioneries, and specialty items. “The critical need for more protein has created a drive for increased plant-based protein options,” states Lewington.

 

“Plant proteins have a much lower environmental impact than animalbased proteins. We consider yellow peas as one of the best options considering its nutritional properties, high protein content, regenerative soil characteristics, and low-cost abundant global supply. It has one of the highest plant protein nutritional profiles as it contains all nine essential amino acids.”

PIP understands the importance of offering food manufacturers a traceable and affordable plant-protein ingredient. Utilizing leading-edge ag-tech traceability to track peas from our farms to protein for your family. Our sustainable design and practices significantly reduce our operating costs which helps ensure that UP.P™ is also an affordable plantprotein option.

 

“Innovations have allowed us to reduce processing time, save significant energy costs, and produce a plant-protein with flexible attributes thanks to new technologies. The result is a great-tasting premium product without the premium price,” says Lewington.

In less than a year, PIP has received $7 million in purchase orders, striking deals with several food manufacturing companies, and is positioning itself to be one of the leading suppliers in the plantbased protein market.

 

If you’re a food manufacturer looking for a plant-based protein solution that will help you stand out against the competition, look no further than UP.P™ by PIP International. Contact us today to learn more about how we can help you create delicious and sustainable products: inquiries@pip-international. com. Learn more about PIP International at: www.pip-international.com.

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Yellow Pea Isolate Method Could Soon Benefit Farmers

https://agupdate.com/farmandranchguide/news

These yellow peas are flowering in mid-July. PPI International contracts with farmers in Canada and North Dakota for yellow peas to make a clean-tasting pea isolate for food products.

PIP International, a company in Alberta, Canada, has created a method of extracting protein from yellow peas that is “gentler” and leaves a clean-tasting, white-colored pea isolate that can be used in food products, according to Christine Lewington, founder and CEO.

“We are commercializing an innovative, new method to get the protein out of the pea without damaging it, so it doesn’t taste bitter and maintains its functional characteristics,” Lewington said.

PIP contracts with farmers in Canada, along with some in North Dakota, for their yellow peas to process into pea isolate.

“PIP offers a very attractive long-term contract with farmers. And with that, we haven’t had problems finding farmers to grow yellow peas for us,” she said.

Lewington admits farmers haven’t always received a good price for peas, and that is the reason many in the Northern Plains and Canada stopped growing peas in the past.

“We’ve had the same problem as the U.S. Peas are not considered a cash crop, but farmers want to rotate with peas because they is so good for the soil and they fix nitrogen,” she said, noting that peas also boost the next crop’s yields and are drought- and pest-resistant.

Lewington does not want to share the company’s proprietary method of extracting pea isolate, but she explained in general how it is different than other companies.

“We use a very gentle process and take the pea and make it into flour, and then we take the flour and mix it in with water,” she said.

The gentle process creates a pea isolate that has a good taste and color.

Some companies in the agriculture industry remove the starch and fiber, which is 75 percent of the pea process, and leave the pea behind in the waste stream.

“They’re taking the protein out of the waste stream. We take our protein out first,” Lewington said.

Some companies may use an isoelectric process, which “shocks the protein to release.”

“We encourage them in a gentle environment to release from their friends, the starch and fiber, but we focus on the protein,” she said. “We make a really clean-tasting, white-colored pea protein that is functional.”

The starch and fiber byproducts are also being used in a sustainable way. They made an agreement with a U.S. company to use the byproducts for plant-based food packaging.

“We’re taking our starch and fiber off our wet processing line and directing it into a new process. We don’t need to separate, dry, and package it. This will save us a lot of money from the energy savings alone,” Lewington said.

Lewington said other companies often add ingredients to mask the taste of the protein they’ve extracted in a non-gentle way.

“They will put in masking ingredients, or they’ll use mushroom protein to trick your taste buds. Then, you can’t taste the bitterness,” she said.

PPI International purchased 20 acres of land and built the largest pea processing facility in the world. They plan to take pea processing in steps, and within the next 18 months, they plan to market hundreds of metric tons of pea protein isolate to food processing companies.

“We built a pilot demonstration facility, so that is the first step,” she said.

Lewington said they have a food manufacturer/client that is reformulating its product using PIP International’s pea protein isolate.

“They can remove four ingredients from their product just because they don’t need to add a cellulose ingredient. They don’t need to add a masking ingredient to mask the taste. It also allows for a stronger shelf life,” she said. “Because our protein is so functional, it lasts, it’s stable, it will gel, it will bind, it will foam and do whatever they want it to do.”

Lewington said the discovery of the process to extract pea protein will not only revolutionize food products, but it will provide more revenue for farmers growing yellow peas.

“When we issue our pea contracts, we’re going to put in $175 million directly to the farmers,” she said.

Another step that is on tap for the future is to share their energy technology with other companies.

“We want to be a game-changer in the industry because reprocessing is very harsh on the industry and overprocessing uses a lot of power, gas, and water. And our process significantly reduces those,” she said. “We’ll be sharing our water, power, and thermal demand technologies, which are carbon negative. Many of our technologies that save energy could be used in different food systems in facilities.”

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Pea Protein – Report

Christine Lewington, CEO of PIP International, is producing pea protein in an effort to supplant animal protein. I asked her why., about a new report that shows the plant-based protein market is expected to grow significantly over the next decade? 

The global plant-based protein market estimated at USD 12.2 billion in 2022 and is anticipated to grow at 7.3% CAGR during 2022 to 2027, to hit USD 17.4 billion by 2027 in terms of value.

 

Plant-based proteins are taken into consideration a extra sustainable opportunity for animal sourced proteins, on the subject of both personal and environmental health. The demand for plant-based foods increased due to rise in adoption of veganism and health concerns such as cardiovascular diseases have contributed to the growth of this industry. Plant-based proteins are also becoming increasingly popular among the consumers because of their perceived health benefits of obesity management which is also a prevalent issue globally.

 

Restraints: Allergies associated with plant-based protein sources, such as soy & wheat

Plant-based food & beverages have functional health benefits and consist of essential minerals; however, humans have been allergic to their consumption in several cases, thus restraining the market growth. According to the Cleveland Clinic, soy is one of the “Big Eight” allergens, along with cow’s milk, eggs, peanuts, tree nuts, wheat, fish, and shellfish, responsible for 90% of all food allergies.

 

Get A Customized Scope to Match Your Need, Ask an Expert -https://www.reportspublisher.com/report/Plantbased-Protein-Market/request-customization

 

Opportunities: Focus on aquatic plants as new & emerging sources of protein

With the rise in health awareness among consumers, the shift toward personalized nutrition has been robust. In recent times, consumers have been conscious and specific about the food they consume and its effects on the body. Besides soy, wheat, and pea, as the major sources of plant-based protein, aquatic plants pose a massive opportunity to obtain proteins and ingredients that match the unique physiological and metabolic needs of the consumers.

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PIP International Shares a Way to Save the World, One Plate at a Time

With the point of no return on the horizon, past which Earth’s climate is predicted to begin to break down irreversibly, the world is scrambling to find a way to slow down and eventually stop climate change.

From improving vegetation with regreening programs, using solar and wind power to create green energy sources, to converting organic waste into biofuels, people are trying to find solutions that will save our only home.

However, Christine Lewington believes things need to be moving quickly despite the recent urgency. She says Mother Earth needs more people on her side, and everyone should try to contribute in any way possible.

“Everyone must play their part to save our planet from certain doom,” she says. “I know it can be hard to change our habits, but this is our only home. I believe that we all deserve a future where we are alive, and that’s why it’s crucial to take action now.”

Christine puts her words into action as her contribution comes in the form of PIP International – a cutting-edge agri-tech company to make a difference in the fight against climate change through its work in food processing.

Christine explains that at PIP International, they understand how important it is to make conscious decisions regarding food consumption – choices that benefit both people’s and the planet’s health. With that in mind, Christine and her PIP International team set out to provide accessible plant-based proteins without compromising taste, nutrition, or quality.

It wasn’t easy, but with revolutionary proprietary processes and sustainable technologies, they extracted a premium quality pea-based protein that they can offer at affordable prices. According to Christine, that was possible only because their groundbreaking technology provides significant energy savings (by reducing the need for water, power, and gas) and has reduced operating expenses as well as equipment costs.

“The goal was clear – we didn’t want to create artificial barriers that would prevent people from joining the cause,” she says. “That’s why we worked hard to find a perfect balance where we could combine sustainable production with product quality without putting a hefty price tag on our product.”

And PIP’s pea protein has an impressive nutritional profile that makes it perfect for those looking to increase their daily intake of vegan-friendly proteins or add variety to their diet. It contains all nine essential amino acids and essential fatty acids like Omega 3s and 6s, which promote healthy brain function and cell growth while reported to help reduce inflammation in your body. Plus, it’s low in calories, making it ideal for those watching their waistlines!

Still, Christine points out that after feeding a hungry world, the main mission will always be to save the planet. By opting for sustainable proteins, people can make a difference in saving our planet from climate breakdown due to excessive carbon emissions from animal agriculture and other unsustainable practices.

“The next time you sit down for a meal, consider the impact of your food choices,” she says. “Just think carefully about what you want to eat, and I hope you will make a choice that benefits both your and the planet’s health. We can all contribute, even one plate at a time.”

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PIP International Is Leading the Charge Toward a Better Future with Revolutionary Pea-Based Protein Solution

As the world searches for more sustainable ways to produce more food to feed a growing global population, one company is leading the charge in developing efficient and environmentally friendly protein production methods. PIP International, founded by Christine Lewington, is at the forefront of agri-food processing and is developing technologies that could significantly contribute to saving our planet.

While saving the planet seems like an ambitious plan, Christine points out that she couldn’t just sit idly on the sideline and watch the world burn. Instead, she rolled up her sleeves, put a team together, and developed a sustainable scientific method that produces an affordable, great-tasting, all-natural, plant-based protein.

The pea-based protein produced by PIP International is 100% natural and free from any artificial ingredients or preservatives. It is also highly versatile, making it ideal for many recipes, from snacks and meals to drinks and desserts. More importantly, it is a premium product with zero taste and zero carbon footprint that comes with an affordable price. So what is their secret?

As Christine explains, by implementing sustainable manufacturing practices and improving efficiency, they have developed a groundbreaking process that enables the extraction of an all-natural, high-quality protein with fewer resources than traditional methods.

She believes this innovation is vital to lasting change in agri-food processing as the technology not only results in significant energy savings but also brings down operating costs and equipment expenses.

“We can’t gatekeep people with high price tags if we want them to change their eating habits,” she says. “Everyone has to play their part if we want to have a shot at saving our planet from the impacts of climate change.”

With this new product, PIP International is helping food producers shift away from traditional animal proteins and towards increased use of plant-based proteins that are more environmentally friendly and sustainable for the planet. The pea-based protein produced by PIP International offers a wide range of benefits, including improved nutrition, better taste, lower cost, and longer shelf life compared to other proteins, such as soy or wheat proteins.

In addition to being healthier for humans and animals alike, this product also helps reduce carbon emissions through its efficient production process, which consumes less energy than other traditional protein sources. With this new product on the market, Christine hopes it will help make our planet greener and more sustainable in the long run.

Christine Lewington’s dedication to creating an environment-friendly protein source is truly inspiring and will help make a difference in our fight against global warming and climate change.

However, even though she is leading the way in providing a cleaner alternative for food producers worldwide, Christine explains that it matters more if everyone else takes action in any way they can.

“Climate change is one of the most pressing issues facing humanity today, and it’s up to all of us to do our part in helping save our planet,” says Christine. “Every choice we make has a direct and measurable impact on our planet. By making conscious decisions that reduce our environmental footprint, every person can help to mitigate the effects of global warming.”

Fortunately, ordinary people can take many small actions to help reduce carbon emissions, conserve energy, and protect the environment. For example, eating less meat and dairy products effectively reduces greenhouse gas emissions and promotes better health for humans and animals.

Christine notes that “consumer adoption of more plan-based alternatives can only happen if products taste good and have healthy nutritional profiles free from additives.”

Besides choosing healthier and more environmentally friendly food, Christine points out other ways of helping the cause. One of the simplest ways is to become more conscious of your energy consumption. This means turning off lights and electrical devices when not in use, using energy-efficient appliances, and unplugging unused electronic items.

Even though it seems like we are doing little by changing our diet, switching off lights when leaving a room, or using public transport whenever possible, Christine explains that these habits can make a big difference in the long run.

“There is so much that you can do, so many habits that you can change to contribute,” she says. “You must make conscious decisions about what you eat, what you wear, how much energy you use. It’s not easy, but everyone has to play their part if we want to have a shot at making our planet better for future generations.” 

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A Number of Women Running Agriculture Companies are Included in the NPC “Game Changers: Leading Companies. Powered By Women” Report

Natural Products Canada (NPC) has released its Canadian Game Changers Report.

The report identifies over 100 companies powered by women in the natural and bio-based industries.

NPC is the driving force behind Canada’s Natural Product Innovation Cluster – which recognizes the development and commercialization of naturally-derived products and technologies in health and life sciences, natural resources, agriculture and agri-food, and sustainable bioproducts.

You’ll find a breakdown of some of the prairie-based companies that trace a key ingredient or ingredients right back to the farm

From Manitoba:

Prairie Fava provides fava bean growers, food processors and manufacturers with whole fava bean ingredients. Fava beans are high in protein and dietary fiber, and as a nitrogen-fixing pulse, they help to restore the healthy balance of the soil. Prairie Fava is the only toll manufacturer in the world that is focused solely on fava as a whole food ingredient. Through their grower network and proprietary dehulling technology, they are committed to value-added development of fava, from seed to fork. They company continues to be recognized as an up and coming agri-food processor. They were awarded the Start-up of the Year award in 2022 by the Bioscience Association Manitoba.

Praire Fava – CEO and Co-Founder is Hailey Jeffferies.

From Saskatchewan:

Sunnydale Foods manufactures proteins, starches, flours, and fibers from pea and fava bean. They are actively developing new techniques for the manufacture of food ingredients using less water and chemicals, thus reducing their environmental footprint. The early-stage company is well on its way, increasing sales by over 500% in 2021, and by over 55% in 2022. Sunnydale successfully launched three new ingredients in 2022, and are currently in development of several new products for food specific application in 2023.

Sunnydale Foods – CEO Heidi Dutton

Three Farmers Foods is Canada’s largest brand and manufacturer of whole roasted pulses and beans. Driven by the desire to nourish the world through whole bean snacking, Three Farmers’ product portfolio consists of roasted chickpea, lentil, and fava bean snacks as well as camelina oil. Located at the source of the world’s supply of pulses, Three Farmers Foods is vertically integrated, sourcing all ingredients from Canada and manufacturing in Saskatchewan. In the last 24 months, Three Farmers added 1000 new retailers and can now be found in over 6,000 locations across Canada, and in the US via Costco, as well as recently being added to Porter Airlines in-flight dining options.

Three Farmer Foods Inc – CEO Natasha Vandenhurk/CIO Elysia Vandenhurk

ulivit superfood inc. is an innovative food company helping people and our planet by creating super delicious, functional food. Their flagship food Magic Eats is a high protein alternative to meat and eggs, made with one of the most sustainable plant-based proteins in the world – pulses. Containing just one ingredient – peas – along with other tasty herbs and spice blends, Magic Eats have distinct health and functional benefits that provide natural energy, boosts your brain, and builds your immunity. Pulses are a carbon sequestering ingredient with very low carbon footprint. They use less water, land, and resources, and leave the soil healthier. ulivit’s locally sourced, pulse-forward products are high in protein, clean label, soy and gluten free. ulivit’s future packaging will also be made from 70% renewable plants and 100% recyclable, reducing food waste, energy to transport, and mitigating climate change.

ulivit superfood inc – Founder and CEO Laura Gustafson

From Alberta:

FreshCap Mushrooms is a Canadian pioneer in the functional mushroom industry and has become a trusted provider of premium quality, mushroom based health and wellness products. They use pure mushroom fruiting bodies specifically and thoroughly extracted in order to provide the highest quality mushroom supplements available on the market. Building a sizable YouTube following, they’re seen as thought leaders and educators in the mushroom industry, which supports their sales and distribution in making a large impact in a very efficient way. The company has plans for further product launches in 2023.

FreshCap Mushrooms – Co-Founder and Head of Oprations – Tegan Shields

Gaia Protein is an insect agriculture company that has developed a comprehensive cricket production system. Crickets are a high-quality source of protein suitable for food, pet food, and livestock feed. The positive nutritional and environmental attributes of insect protein have been lauded by Food and Agriculture Organization of the United Nations, and the Intergovernmental Panel on Climate Change. Gaia Protein’s production system reduces waste, utilizes byproduct inputs as feed, and produces a fertilizer product, which can partially replace inorganic fertilizers. Gaia Protein’s long-term commercial plan is to partner with farmers and provide them with technology, specialized equipment, training, and support to implement this system into their farming practices.

Gaia Protein – Co-Founder and Chief Science Officer – Claudia Koch

MySteM Biotechnologies Inc. is addressing the global issue of antibiotic use in livestock. It has developed a product using livestock colostrum stem cells that delivers significant antimicrobial properties against pathogens. This is welcome news to farmers as both FDA and Health Canada have restricted the use of antibiotics in farm animals, and there are few effective alternatives available. MySteMBiotech’s single-use technology provides this alternative to antibiotics, and delivers a natural, effective and environmentally friendly product. The startup has been actively building its network through various incubators, and has filed a patent for its technology, with prototype testing and product development planned for 2023.

MySteMBiotech – Founder, President and CEO – Dr.Hilal Gul

PIP International Inc is an ag-tech company on a mission to create the most sustainable and affordable plant protein. Using industry-disrupting extraction technology, PIP offers a great-tasting, high-functioning, and affordable plant protein processed sustainably from yellow peas. Yellow peas are a natural environmental steward as they are nitrogen fixing and regenerate the soil. PIP’s sustainable process uses less water, power, natural gas and electricity to bring a great tasting pea protein to the market. PIP currently focuses on the B2B industry as a premium food ingredient at an affordable price. As they continue to expand their resources and infrastructure, they are planning on expanding product offerings, and are considering entering the B2C market.

PIP International Inc CEO and Founder Christine Lewington

Secret Foods produces premium, pure, plant-based sauces to fill a gap on store shelves. Staying true to their deep heritage, Secret Foods bring the delights of Lebanese home cooking to people everywhere, but with a unique twist. Using high quality, clean-label, and plant-based ingredients, Secret Foods’ creamy salad dressings and condiments are not heavy in oils, and don’t contain any dairy or eggs. Their products are tahini and lemon juice based, with no gluten, sugar, GMOs, and artificial preservatives. Since launching operations in 2021, Secret Foods is now listed in over 400 stores across Western Canada, and with a recent partnership with a national distributor, will soon be in many more across the country.

Secret Foods – Owner – Anna Jane Daklala

Synergia Biotech’s net-zero technology converts CO2 into an all-natural, vibrant blue pigment that is safe in food and other applications. This helps mitigate greenhouse gas emissions and recycle water, while addressing the demand for clean-label food and beverage, cosmetic, and nutraceutical products. Synergia’s climate positive innovation is backed by years of cutting-edge research in ecology, microbiology and engineering, and represents a new, diversified revenue stream in Canada’s agriculture sector. While Synergia’s sales are forecasted to start in 2024 the focus this year is to continue to build the customer base, and develop partnerships with industry to support funding and scaling of operations.

Synergia Biotech – PhD, RPBio CEO Founder – Angela Kouris 

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© PIP – INTERNATIONAL. All Rights Reserved.

© PIP – INTERNATIONAL. All Rights Reserved.

© PIP – INTERNATIONAL. All Rights Reserved.