NIFTEM-K Hosts India-Canada Roundtable on Pulse Protein Innovation
National Institute of Food Technology Entrepreneurship and Management, Kundli (NIFTEM-K), an Institute of National Importance under the Ministry of Food Processing Industries, Government of India, organized a Roundtable Conference on "Pulse Protein Innovation, Value Addition and Strategic Partnerships" on 13 October 2026. The conference brought together senior government representatives, academic leaders, industry associations and research organizations from India and Canada to strengthen bilateral cooperation in pulse protein innovation, food processing, research and sustainable nutrition.
The Canadian delegation was led by Mr. Ken Cheveldayoff, Hon'ble Minister of Advanced Education, Government of Saskatchewan, accompanied by David Anderson, Managing Director, Government of Saskatchewan, and Harish Vaidyanathan, Senior Trade Officer, Saskatchewan India Office. The University of Saskatchewan delegation included Dr. Baljit Singh, Vice-President (Research); Dr. Trever Crowe, Associate Dean (Research and Graduate Studies); Dr. Ajay Dalai, Professor; and Dr. Supratim Ghosh, Professor.
Industry and research organizations were represented by Greg Cherewyk, President, Pulse Canada; Julianne Curran, Vice-President (Market Innovation), Pulse Canada; Carl Potts, Executive Director, Saskatchewan Pulse Growers; Leanne Fischbuch, Executive Director, Alberta Pulse Growers; Bob Behari, CEO, Enviroway; and Prachi Kaul, Director, Shastri Indo-Canadian Institute. Indian participants included representatives from Nutrition International, Nutricircle, India Pulses and Grains Association, ICAR–Indian Institute of Pulses Research Kanpur, International Crops Research Institute for the Semi-Arid Tropics (ICRISAT), Diet Foods, Good Food Institute India and IIT Delhi.
Dr. Harinder Singh Oberoi, Director of NIFTEM-K, emphasized the importance of translating the Memorandum of Understanding between NIFTEM-K and the University of Saskatchewan into tangible outcomes with a clear, time-bound programme of action. He highlighted the goal of establishing a joint Centre of Excellence at NIFTEM-K within the next year, supported by a practical roadmap, defined milestones and institutional coordination.
Participants identified key challenges in pulse processing and protein ingredient development, including ensuring consistency in raw materials and ingredients, managing process energy requirements and energy use, optimizing processing conditions, and preserving or improving the functional properties of pulse proteins. The discussions also highlighted the importance of addressing texture-related challenges and developing fit-for-purpose pulse-based ingredients to support value addition and innovative food product development.
Potential areas of collaboration identified include pulse protein extraction and processing, value addition, development of innovative and nutritious food products, joint research projects and publications, joint PhD degree programme, student and faculty exchanges, training programmes, and collaborative research funding. Dr. Baljit Singh revealed that the University of Saskatchewan has identified PhD students who will conduct part of their research work at NIFTEM-K and that a collaborative project entitled "Sustainable health innovation in fortification (lentils) for SDG 2.2 (end all forms of malnutrition)" has been submitted for funding by the Government of Canada.
The roundtable concluded with an emphasis on converting discussions into defined priorities, responsibilities and timelines, with a proposed roadmap and two-year research priorities expected to provide a foundation for sustained institutional cooperation in pulse protein research, value addition and innovation.