UBC Food Scientists Propel Canada's Beverage Manufacturing Forward
How UBC-trained food scientists are advancing food and beverage manufacturing in Canada
The University Of British Columbia
Image: The University Of British Columbia
UBC-trained food scientists, like Pamely Keung at Earth’s Own, are transforming Canada’s food and beverage manufacturing, valued at $173.4 billion in 2024. Their research enhances product quality and supports local agriculture, while innovations like Peqish's fat replacer address public health issues, showcasing the impact of academic-industry partnerships.
- 01Canada's food and beverage processing industry reached $173.4 billion in sales in 2024.
- 02Pamely Keung has played a vital role in developing Earth’s Own Oat Barista milk, which is now a category leader in the market.
- 03UBC’s faculty of land and food systems offers the only accredited food science degree in British Columbia, fostering a skilled workforce.
- 04Dr. Anthony Marotta's Peqish Group is developing a chia- and konjac-based fat replacer, reducing calorie content by 70%.
- 05The collaboration between UBC and industry enhances innovation, addressing health challenges while promoting local agriculture.
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Food scientists trained at the University of British Columbia (UBC) are significantly advancing Canada's food and beverage manufacturing sector, which is projected to generate $173.4 billion in sales by 2024. Pamely Keung, director of research and development at Earth’s Own, has been instrumental in creating the Oat Barista milk, a product that exemplifies the technical challenges of transforming oats into a commercially viable beverage. This innovation not only meets consumer demand but also supports local farmers through a commitment to using Canadian-grown oats. Additionally, Dr. Anthony Marotta at Peqish Group is tackling chronic health issues by developing nutrition solutions, including a fat replacer that can cut calories by 70% while enhancing health benefits. These advancements reflect a strong collaboration between UBC and the food industry, underscoring the importance of academic research in driving economic growth and public health improvements across Canada.
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The innovations from UBC-trained scientists are enhancing product quality and health benefits in food manufacturing, supporting local agriculture and addressing health challenges.
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