Plant-based foods

The new facility includes an application laboratory designed for concept innovation, formulation support, stability testing, and customer training workshops, enabling closer collaboration and faster, locally tailored solutions for product development.

The company says both loaves are made with a house crafted gluten free sourdough starter and incorporate sprouted ancient grains to enhance flavor and texture, positioning the products as a bridge between artisanal sourdough taste and mainstream, gluten free convenience.

In addition to pea protein, the company said it will commercialize pea fiber and a proprietary pea starch produced at the new Yorkton facility.

Consumer demand for healthier, cleaner-label foods and heightened interest in sustainable diets are driving manufacturers to broaden plant-based offerings, while innovations in ingredients and processing are improving texture, shelf life, and nutritional profiles to better match traditional bread products.

The new category reimagines much-loved Indian snacks by replacing refined flour and conventional bases with a blend of rice flour and millets, making them more approachable for mainstream consumption.