The winner of the Canadian national food competition is a product called “Fiberger” , developed by two students from University of Guelph in Ontario. This is a high-fiber meat extender containing red lentils, green peas and chickpeas.

Second place went to Biotagelata, a gelato made from fermented beans developed by students from the University of Alberta.

Third place went to Vital ImPulse, a breakfast bar containing faba bean flour, chickpea flour and green lentils developed by students from Mount Saint Vincent University in Halifax.

The competition took place at the CIFST conference last Monday & Tuesday in Vancouver and one of the judges was local celebrity chef Vikram Vij!

More information, and photos, to follow.