LA1007 - Technical Evaluation of Novel Heart Healthy Trans Fat Free, Tropical Fat Free Baking Ingredient made from Pure Soybean Oil

Funding

This project was funded through the Life Sciences and Innovation Fund. The Ministry and Agriculture and Agri-Food Canada (AAFC) jointly supported the Fund through the Agriculture Policy Framework.

Such support does not indicate endorsement by the ministry or AAFC of the contents of the material.

Lead researchers

Steve Bernet and Dr. Alejandro Marangoni, Fractec Research and Development Inc.

Objectives

• To conduct a comprehensive study to clearly establish the scope of utility of the Fractec material and rate against industry standard ingredients its functional properties and performance.
• To produce a) a comprehensive technical report detailing its studies; and, b) a summary of all findings.
• To create awareness about the availability of this new technology .
• To assess the Ontario and Up-State US baking fat market and to assess impact of imported palm fats on Ontario oilseed producers.
• To create a marketing plan based on market research and market assessments.
  

Expected Benefits

The report will include all the information that investors and customers require as proof that the Fractec material has the characteristics required as a heart-healthy competitive substitute for partially hydrogenated fats and tropical oils. The information in the report will be used to promote the technology and products to investors and customers. The information obtained in the study will also be used for promotional and marketing activities including promotional literature, whitepapers, websites, direct sales, and tradeshows. The dedication and work of Fractec will ensure that the results gained in the research are utilized commercially. The market assessment will be used to develop a marketing plan that will provide clear direction and help optimize the commercialization of the Fractec material.

Results

CoaGel Corporation (Guelph, ON), with support from Guelph's world class Ontario life sciences and agri-food cluster, has commercialized a patented technology developed by Canadians that will have a positive impact on diets for people around the world. CoaGel's process creates Liquid Core Solid Lipid Nanoparticles (LC-SLNs) using a novel microencapsulation process.

"This technology is clearly an "Ontario Agri-food Solution for a Global Health Problem. The Governments of Ontario and Canada have invested wisely in research, innovation, and support for entrepreneurial start-ups. It has established the right process to ensure its investment pays-off. This is clearly demonstrated by the CoaGel success story and proof that Ontarians have set the right course for a prosperous knowledge-based technology sector." (Steve Bernet, CoaGel VP)

CoaGel has validated the utility of its shortening alternative in the marketplace, a critical step in bridging the gap between fundamental science and commercial reality. Some of the project highlights are listed below:

1. Validated utility of material for a range of baking applications including cookies, cakes, pie and tart shells, scones, nutrition and energy bars, frozen dough, waffles, brownies, biscuits, toaster pastries, biscotti, bread, pizza dough, and laminated pastries.
2. Validation lead to plant trials with industry sponsors
3. Major customers are currently evaluating and reformulating products that will eliminate trans, eliminate palms fat, and replace theses with CoavelTM, shortening made with Canadian soybean and canola oils
4. Extensively trained recent university science graduates at world renowned bakery institutes
5. Lead to expansion of business including new office and manufacturing space and employment of several new people including resources for management, sales, administration, and engineering
6. Uncovered application for high value added low linolenic acid soybeans that can be grown in Ontario.

Related information

• Other projects funded through the Life Sciences and Innovation Fund