Kaslo Sourdough develops Pasta Fermentata with Federal-Provincial support
News Release
February 14, 2018 – Kaslo, British Columbia – Agriculture and Agri-Food Canada and the BC Ministry of Agriculture
Kaslo Sourdough, a family-owned bakery that uses ancient sourdough fermentation technology to create pasta, is one of 11 organizations receiving funding for new projects to support innovative products in British Columbia’s agriculture and processed food and beverage sectors.
The family-owned operation has been baking their sourdough bread for customers in the Kootenay region since 1994, and now Kaslo Sourdough is showing that traditional practices can lead to innovation. Their project will study the health benefits of their novel sourdough fermented pasta, including research to determine if it encourages lower blood glucose responses, influences insulin levels, and benefits the gut microbiome (microorganisms in a particular environment).
The company reports their fermented pastas have unique characteristics not found in conventional wheat pastas such as improved digestibility and nutrient absorption, superior flavour, and faster cooking time. They offer 12 different flour combinations and six different shapes, of their vegan and allergen-friendly pasta, providing a variety of options for their innovative product.
Quotes
“The Government of Canada is committed to investing in new and innovative agriculture and agri-food products. This will help Canadian producers grow their businesses and stay competitive, creating good well-paying jobs for Canadians.”
- Lawrence MacAulay, Minister of Agriculture and Agri-Food
“A product as creative and unique as Pasta Fermentata is an example of how British Columbians are changing the agriculture and food processing sectors and gaining wider recognition. The Growing Forward 2 program supports innovation, competitiveness and market development in B.C.’s agriculture and food processing sector, which supports producers on their pathway towards success.”
- Lana Popham, B.C. Minister of Agriculture
“We are thrilled to receive this funding as part of the Growing Forward 2 Program. As a small family business, it would have been very difficult to undertake this high calibre research project to determine the benefits of our sourdough pastas. Now, we will have top-notch research to bolster our arguments that fermentation—how our grains and seeds are prepared—really matter when it comes to our foods. We look forward to producing unique, high quality pastas for families to share for years to come.”
- Heidi Lettrari, General Manager, Kaslo Sourdough
Quick Facts
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Kaslo Sourdough is receiving up to $75,000 in funding through the cost-shared Canada-B.C. Agri-Innovation Program under Growing Forward 2 to explore the potential health benefits of sourdough fermented pasta
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The Canada-B.C. Agri-Innovation Program provided $12.7 million for 152 projects to support the commercialization and adoption of innovation projects under Growing Forward 2, a five-year (2013-2018) $3-billion, federal-provincial-territorial government investment in innovation, competitiveness and market development. The Canada-BC Agri-Innovation program was administered by the Investment Agriculture Foundation of B.C.
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In July 2017, federal, provincial and territorial (FPT) ministers of agriculture reached agreement in principle on the key elements of the Canadian Agricultural Partnership, a five-year, $3 billion investment that will set a solid foundation for the future of Canada’s farmers and food processors, and continue to help them grow, innovate and prosper. The Partnership is set to launch on April 1, 2018.
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Contacts
Jill Milne
Government Communications and Public Engagement
Ministry of Agriculture
778-676-4460
Guy Gallant
Director of Communications
Office of the Honourable Lawrence MacAulay
613-773-1059
Media Relations
Agriculture and Agri-Food Canada
Ottawa, Ontario
613-773-7972
1-866-345-7972
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