enterprise Ingredient Inc. recently announced that it is significantly increasing manufacturing capacity for its legume-based flours and concentrates at its Wanskoye, Canada factory, which it acquired from Verdiant Foods in November 2020.

The plant is currently producing flour and concentrates from legumes such as peas, lentils and fava beans, which are sustainably sourced from North American farms. Additional capacity, including a new production line with in-house processing technology, will enable the manufacturer to provide trending vegetable proteins for a wide range of food and pet food applications. The capacity expansion is expected to be completed in the fourth quarter of 2021.

“Ingredion’s innovation team has worked hard to develop a new processing technology that will make our products stand out from the rest. We are excited to share this new skill with our customers to help consumers and pets enjoy delicious products. We are happy to help you with this,” said Matthew Bennett, Ingridian’s global director of strategic marketing.

The expansion of the plant was supported by investment by Innovation Supercluster Protein Industries Canada, of which the consortium group of companies is a member. The aim of the expansion is to strengthen the association’s position in the field of vegetable protein. In addition to the Vanscoy site, Ingredion also operates a facility in South Sioux City that produces pea protein isolates and starch. Both the Sioux City plant and the Vanscoy plant have a food safety management system that is certified in accordance with Food Safety System Certification 22000. The new process at Vanscoy was certified in late July.

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