Nestled in the heart of Canada's prairie landscape in Manitoba, the Food Development Centre is a trusted leader in food research and development. With over 45 years of experience, our Centre is recognized worldwide for our expertise; we help food companies of all sizes to innovate and grow.

At Manitoba's Food Development Centre, research and development begins in the food lab, where innovative product concepts, optimized processes, and precise formulations come to life. This is where creativity meets science, transforming your vision into market-ready solutions.

Manitoba's Food Development Centre works with you to ensure your product meets regulatory requirements, quality parameters and your customer's expectations. Sensory evaluation is integrated with shelf-life studies, clinical trial development and formulation modifications, providing a holistic approach to product development.

The Manitoba Food Development Centre has a pilot plant with multiple processing suites with a wide variety of food manufacturing equipment designed for the production of a wide variety of food products. From protein isolates and concentrates to beverages, meat and alternative proteins, baked goods, bars, salsas, sauces, and snacks, we offer the tools and expertise necessary to create commercial ready products. The pilot plant provides you the opportunity to scale up your batch size, confirming your process and formulation before transferring to your own facility or co-packer.

The Manitoba Food Development Centre takes a precision approach to protein extraction and employs a combination of extraction techniques to deliver optimal results. Maximizing protein functionality and yield are achieved at the bench scale before transitioning to the pilot plant, saving both time and resources.

In the pilot plant, protein ingredients are created through extraction processes utilizing a diverse array of equipment, including steam kettles, centrifuges, membrane separation systems, supercritical fluid extraction and advanced filtration systems

Additionally, we have isolated valuable bioactives from plant and animal sources including byproducts, to maximize the potential of each ingredient.

The Manitoba Food Development Centre provides a comprehensive suite of drying technologies, including tray drying, spray drying, drum drying and freeze drying. Our spray dryer converts liquids, such as extracted protein slurries, into high-value protein concentrates and isolate powders. Drum drying is for processing a diverse array of products, including spent meals from protein extraction, various proteins, and fruit and vegetable purees. Protein extracted from bench scale processes can be freeze dried, as well as spent meals but also high value products such as fruit and vegetables as freeze drying preserves nutrients and colour.