Like many big ideas, Prairie Fava started with a seed.

In this case however, it was a whole seed farm.

Hailey and Cale Jefferies

Hailey and Cale Jefferies are two self-described “entrepreneurial spirits” who moved back to rural Manitoba after going to university in Ontario. Cale’s family business was calling – having grown up on a fifth-generation seed farm in Glenboro, Manitoba, he made the choice to take over Jefferies Seeds.

But the seed to start their own business was officially planted when Hailey’s mom was diagnosed with cancer.

“My mom’s sickness really inspired my passion for health,” says Hailey. “My husband was selling fava seeds to farmers, but there was no market to sell it to. I saw lots of opportunity with fava and took it upon myself to leverage my passion for sales with making food healthier.”

Fava flour, flakes and grit can be used as ingredients in new and current food products to enhance the fibre and protein content. Fava flour is a gluten-free alternative that can be used in baking and conventional recipes. Combining pulse flours with grain flour creates a complete protein source, as the amino acid profiles are complementary. Rice flour is often used as a gluten-free alternative, though the protein quotient isn’t as high as in fava.

Prairie Fava operates out of Jefferies Seeds and the businesses work well with each other; as more fava beans are sold to farmers, that means there are more fava beans to process – and better nutrition in our food.

While starting their own business was a natural fit, Hailey says that being a small start-up meant they didn’t have the time or resources to dedicate to trial and error and market research. The duo co-founded Prairie Fava in 2015 and started officially processing fava beans two years later. After connecting with Red River College’s Culinary Research team – now known as the Prairie Research Kitchen – Prairie Fava soon got to work conducting basic research on their fava flour.

And the seed that first inspired their business has now blossomed into an award-winning company: Prairie Fava was recently awarded the Start-Up of the Year Award at the 2019 Manitoba Chambers of Commerce Business Awards.

Hailey Jefferies is presented with the Start-up of the Year Award at the Manitoba Chambers of Commerce Business Awards

“RRC was the first to bring a chef’s perspective and experience to applied research,” says Hailey. “The input of a chef has expediated our product development and provided us with valuable information as to the direction we should take in R&D. Our product development has been strengthened by the connection of culinary and food sciences that RRC provides.”

One of the first projects Prairie Fava and the Prairie Research Kitchen worked on together was a fava flour crouton. They initially started testing with whole beans and flour, which wasn’t really working at first. It was a trial and error period of finding fava’s strengths.

Eventually they got to work on muffins and cookies – beloved family recipes, revamped with a healthy, fava-infused twist. Hailey says she took some samples home to family for a blind taste test, and that everyone picked the cookie with 50% fava as their favourite.

Hailey Jefferies speaks at the grand opening of the Prairie Research Kitchen, as RRC Interim President Darin Brecht and Minister of Economic Development and Training Ralph Eichler look on.
Photo by Jason Halstead

With the help of the Prairie Research Kitchen, Prairie Fava was able to demonstrate that fava doesn’t compromise flavour and has the added benefit of injecting an alternative form of protein to new and existing recipes.

“I can’t emphasize enough how valuable Red River College is for a company like ours,” says Hailey. “They have provided access to College-specific expertise and funding ​that has helped propel our company into the market. We have appreciated being able to leverage the creative talents of RRC students to do market research, recipe development and great food photography. We have not been able find this kind of diverse food research elsewhere on a limited R&D budget.”

So what’s next for Prairie Fava?

“We are very excited to report that we anticipate the launch of a fava-based ‘better for you’ product into the consumer market in 2020,” says Hailey. “With the new Prairie Research Kitchen officially open, we can’t wait to do even more with RRC on a different scale. They’ve been an integral part of our growth.”

To learn more about Prairie Fava, please visit their website.

Want to know how to cook with fava? Check out some of our delicious recipes:

Tortillas

Crepes

Spaetzle

Spicy Fried Chicken

Pork Schnitzel

Tempura

Red River College is pleased to host the Innovation for Defence Excellence and Security (IDEaS) for a Lunch and Learn on November 22.

IDEaS was launched in April 2018 as part of Canada’s defence policy, Strong, Secure, Engaged. The program was allocated $1.6 billion over 20 years to invest in the extraordinary talent and ingenuity resident in Canada to help resolve unclassified defence and security challenges. Regardless if you are working from your home, an academic in a university lab or a scientist in a small or a major corporation, the Innovation for Defence, Excellence and Security (IDEaS) is looking for your solutions to help resolve defence and security challenges. This is your opportunity to showcase your innovative ideas!

The various elements of IDEaS include Competitive Projects, Contests, Innovation Networks, Sandboxes, and Innovation Assessment & Implementation. To date, there have been 45 challenges issued, 219 funded entities, and over $63 M committed or spent.

This Lunch and Learn takes place on Friday, November 22 from 12:00 – 1:00 p.m. in the Black Lecture Theatre at Red River College’s Notre Dame Campus. Please register here.

The Culinary Research team revealed some of the culinary delights concocted in the brand new Prairie Research Kitchen at Food & Beverage Manitoba’s Industry Excellence Awards on October 9th. In collaboration with RRC’s School of Hospitality and Culinary Arts and Richardson Food & Ingredients, the team created three pies that were donated to a charity auction that raised funds for Cancer Society programs in Manitoba.

The CRI team worked alongside RRC Chef Instructors Gordon Bailey, Kim Cooke, and Lylah Erkau to create the “Pie-O-Dome,” a true piece of art that showcased the skills of the RRC culinary crew. A sugar-crusted almond nougatine pie with organic dark chocolate ganache and Grand Marnier spiked coffee, this showstopper was encased in an airbrushed compressed sugar dome to provide the lucky bidder with an additional delicious (and mysterious!) surprise when shattered. Unsurprisingly, the Pie-O-Dome was a popular item during the auction and was snatched up by a very lucky bidder.

In addition to the Pie-O-Dome, the team whipped up two other pies, including the “Key to Success Lime Pie,” a picture-perfect example of the skills being taught to the next generation of chefs and bakers at RRC’s Culinary Arts and Professional Baking programs. This decadent key lime cheesecake was surrounded by a buttery graham crust and garnished with a pillowy crème Chantilly and fresh sliced limes.

RRC partnered with Richardson Food & Ingredients on the “Co-Pie-Lot Collaboration Pie,” a gluten-free sensation inspired by a classic German Chocolate cake. This partnership pie combined fudgy creamy chocolate filling with a rich and flavourful coconut pecan custard. All this deliciousness rested on a gluten-free oat flour crust made with Richardson gluten-free oats and canola pastry shortening.

Take a look at the creation of the pies in the gallery below:

This week, Canada’s Minister of Natural Resources, the Honourable Amarjeet Sohi, announced a $60,000 investment towards a new electric vehicle (EV) charging station at Red River College’s (RRC) Notre Dame Campus.

“This investment in clean energy technologies will help ensure that Canada remains a global leader in clean energy. The Government of Canada continues to work to reduce pollution, foster change in our transportation choices and leave a cleaner planet for future generations,” said Minister Sohi.

This new Level 3 charging station, which is set to be operational by summer 2020, will use recycled lithium batteries sourced from New Flyer Industries’ fleet of electric buses. Using the recycled batteries will help improve the performance and reduce the cost of operating the station.

Currently, RRC operates five EV chargers at its Notre Dame Campus – one Level 3 charger, and four Level 2 chargers. The chargers are available for public use and are integral to research projects through the College’s Vehicle Technology & Energy Centre (VTEC).

“This investment will help the College to increase our current clean technology research activity on electric vehicles, along with renewable and alternative energy sources. We’re proud to continue our work in helping to develop sustainable infrastructure and technology that will benefit the environment and economy in Manitoba and across Canada,” said Ray Hoemsen, Executive Director, Research, Partnerships & Innovation at RRC.

RRC was the first organization in Winnipeg to install and operate a Level 3 charger in March, 2015. Level 3 stations can charge an EV up to 80 per cent charge in less than 30 minutes; this is compared to a 220/240V Level 2 charger, which can take four to six hours to get to full charge, or an 110/120V Level 1 charger, which can take up to 12 hours.

This morning, the Honourable Jim Carr, Minister of International Trade Diversification and Member of Parliament for Winnipeg South Centre, on behalf of the Honourable Navdeep Bains, Minister of Innovation, Science and Economic Development and Minister responsible for Western Diversification Canada, announced new funding to support Manitoba’s growth and global competitiveness.

Among the projects announced was up to $3 million in funding to Red River College to increase technology adoption and testing capabilities for heavy vehicle manufacturers in collaboration with industry partners and the Vehicle Technology Centre.

The College is currently preparing for the opening of the new extreme climate test facility MotiveLab™, which will be used to carry on-and-off-highway vehicle performance testing, and will be the first of its kind in Western Canada. The funding project will support industry-driven collaborations to advance technology and knowledge development in the area of zero emission vehicles and their production using advanced manufacturing processes. Activities include testing the performance of new technologies and products in a simulated laboratory or field-based setting, and promoting the adoption of these new technologies at domestic and international events and missions. By increasing awareness within the heavy vehicle manufacturing sector, industry will attract new customers, investment and talent to Manitoba.

Minister Carr announced a total of over $12 million in funding for four projects to support Manitoba’s economic growth and global competitiveness. Learn more about the projects and investments here.

CANARIE, a vital component of Canada’s digital research infrastructure (DRI) ecosystem that supports research, education, and innovation, has announced a Call for Participation that will invest in Canadian universities, colleges, and research institutions that participate in the Joint Security Project (JSP).

This call is open to universities, colleges, and research institutions connected to the twelve provincial and territorial network partners that, along with CANARIE, form Canada’s National Research and Education Network (NREN).

For more information on this call for participation, including timelines and eligibility criteria, please visit the CANARIE website: canarie.ca/JSP-Call2

The Honourable Kirsty Duncan, Minister of Science and Sport, announced new federal funding this morning from the Natural Sciences and Engineering Council’s (NSERC) College and Community Innovation (CCI) program that will spice up Red River College’s Culinary Research & Innovation (CRI) program.

The Technology Access Centre (TAC) grant will provide $1.75 million over five years, adding flavour to the program’s culinary research kitchen, a state-of-the-art facility set to open at the Paterson GlobalFoods Institute later this summer.

“This funding empowers our Culinary Research & Innovation area to expand their already rich and advanced program,” said Ray Hoemsen, Executive Director of Research Partnerships & Innovation at RRC. “Our researchers have the opportunity to help fill the gap between idea and full scale-up food centres in Western Canada, and continue to support food companies by providing access to the vast resources of researchers, instructors and students at the College.”

The Culinary Research TAC will be Red River College’s third Technology Access Centre, joining the existing Building Envelope Technology Access Centre (BETAC) and the Technology Access Centre for Aerospace & Manufacturing (TACAM).

The Culinary Research TAC will provide culinary-focused food research to food manufacturing and food services businesses. RRC’s team of chefs and food scientists will work with industry partners, as well as RRC’s School of Hospitality and Culinary Arts instructors and students, to provide unique chef-created product prototypes ready for scale-up and commercialization. Food processing is one of the largest manufacturing sectors in Manitoba.

Recent successes from CRI include a soy-free pea-based tempeh prototype, developed with recent Culinary Arts graduate Anna Borys using Manitoba plant-based proteins. The product won second place at the College’s third-annual Applied Research & Innovation Day.

Canada’s Technology Access Centres (TACs) are specialized applied research & development centres affiliated with publicly-funded colleges and cégeps. TACs are specialized applied research and development centres affiliated with Canadian colleges or cégeps. Learn more at tech-access.ca.

Ray Hoemsen at Applied Research & Innovation Day 2019

Ray Hoemsen, Executive Director of Research Partnerships & Innovation, recently became one of six new appointments to the National Research Council Canada (NRC) Council. The Honourable Navdeep Bains, Minister of Innovation, Science and Economic Development, and the Honourable Kirsty Duncan, Minister of Science and Sport, announced the new appointments on Thursday, June 6, 2019.

Hoemsen is the second Manitoban to be on the NRC Council in the last 11 years.

The NRC is the Government of Canada’s largest science and research organization, supporting Canadian industrial innovation, the advancement of knowledge and the development of technology. For more information, please visit their website.

Congratulations, Ray!

Matt Schaubroeck is in the business of making buildings smarter. The entrepreneur has teamed up with Red River College (RRC) to develop the software behind ioAirFlow, a product that’s been percolating for the past two years and is now being put into fruition at RRC’s ACE Project Space.

“Essentially, ioAirFlow is a data analysis tool,” says Schaubroeck. “We use big data to determine energy efficiency in commercial buildings.”

Matt Schaubroeck and Xinxin Wei work on the software behind ioAirFlow

ioAirFlow takes the concept of residential smart thermostats and applies it to commercial-industrial buildings. The goal is to make big buildings smarter and greener, with a technology that’s as accessible as possible.

The idea occurred to Schaubroeck when he was working on his MBA in a tech commercialization program. After meeting industry leaders and talking about his idea of a smart thermostat for commercial buildings, Schaubroeck realized there was a real need for the product.

“Everyone wants to save money on energy bills,” he says. “We want to save the planet at the same time.”

The big idea was there. Two years of research and development were in the books – including working with RRC’s Building Envelope Technology Access Centre (BETAC) last year, heating up a trailer behind the Notre Dame Campus in order to track temperature and humidity.

Schaubroeck worked alongside Steve Lawrence, Coordinator of the ACE Project Space, on the research proposal. Lawrence is also working as the academic supervisor/advisor for the project.

Earlier this month, the time finally came to put the idea into action. That’s where the ACE Project Space and funding from Mitacs came in, making this the first Mitacs-funded project at RRC.

“We’re thrilled to be the first Mitacs-funded project at ACE Project Space. Mitacs presented themselves as a great option to allow us to get into a space like this,” says Schaubroeck. “It’s such a great opportunity. We wouldn’t be here without their help.”

Mitacs is a national not-for-profit research network that has traditionally funded applied research collaborations at Canadian universities. Last year they began funding colleges, and with former RRC research manager Brent Wennekes taking the lead for Mitacs in Manitoba, RRC was one of the first colleges to sign on as a Mitacs partner institution.

“Mitacs is very pleased to be able to support this partnership with ioAirFlow with funding for their talented research intern,” says Wennekes. “RRC has been a national college leader in applied research for many years, and ACE Project Space has established itself as a key player in Winnipeg’s start-up community. Our program is perfect for start-up companies and with ACE, you get not only talent, but office space as well!”

Along with Xinxin Wei, a Business Information Technology (BIT) student from RRC, and the third member of their team, Amanda San Filippo, Schaubroeck is now working on the software, crunching the numbers on the program’s back-end.

“The big problem with energy efficiency is you have to be an expert to use it. The front end of this system is going to make it as easy to understand as possible,” he says. “We’re working with building owners to understand what they care about and how it’s going to make a difference.”

While the whole team had to face the challenge of learning the complicated technical language of the software programming, Xinxin Wei had to face the additional challenges of honing his English language skills and navigating a new country. The international student has just finished his first year of the BIT program and is thrilled to be working on ioAirFlow.

“I don’t have any experience in Canada,” says Wei. “The most important part for me is working with a real Canadian employer. I’ve been learning how to work with others, and the whole experience is very great.”

The team hopes to have the program off the ground by this fall. For more information on ioAirFlow, please visit their website.