A $32.5M innovation project aims to transform Canadian-grown fava beans into next-generation ingredients for sustainable food manufacturing.
A Canadian-led innovation is making waves in the plant-based food sector, as Alberta startup Phytokana Ingredients Inc. partners with Vancouver-based Maia Farms to commercialize new fava-based ingredients for global markets.
The $32.5 million project brings together Canadian farmers, processors, and food-tech innovators to build a stronger domestic value chain for fava beans while meeting international demand for sustainable protein. Of the total investment, $25.9 million comes from industry partners, with Protein Industries Canada contributing $6.6 million.
Phytokana’s proprietary processing technology—designed without heat or chemicals—will produce protein concentrate, starch flour, and fava flour with improved taste, texture, and nutrition. These ingredients are poised to play a key role in dairy alternatives, plant-based meats, and other food innovations.
“Plant-based ingredients like those developed by Phytokana and Maia Farms are increasingly in demand as countries strengthen food security and diversify protein sources,” said Lisa Campbell, senior director of programs at Protein Industries Canada.
To scale production, Phytokana is also advancing plans for a fully automated 30,000 metric tonne dry fractionation facility near Strathmore, Alberta. According to president and CEO Chris Theal, the company’s breakthrough lies in combining proprietary processes with automation and predictive controls, ensuring sustainable and consistent quality for global customers.
The partnership also extends to Vancouver’s Maia Farms, which will use Phytokana’s fava ingredients in its fermentation technology to create high-value mycelium-based proteins with enhanced digestibility and functionality.
Together, the two startups aim to cement Canada’s reputation as a global leader in sustainable plant-based ingredients while bringing the humble fava bean to the forefront of food innovation.
