A new Canadian collaboration is exploring how pea protein—a sustainable, plant-based ingredient—can support the health and nutrition of older adults.
At the start of July, Protein Industries Canada announced a pilot project with Louis Dreyfus Company (LDC) and the Seven Oaks Hospital Chronic Disease Innovation Centre (CDIC). The goal: to develop a new pea protein based food product that is nutritious, appealing, and beneficial for aging populations.
LDC’s pea protein isolate, made from Canadian-grown peas, will be tested in a plant-based pudding product. Researchers will focus on achieving the right flavour, texture, and nutrition profiles to create a food product that is both enjoyable and healthy. Pea protein is highly digestible, free of common allergens, and suitable for a wide range of people.
“Through partnership and collaboration, we have the unique opportunity to combine cutting-edge research with industry innovation to create sustainable, plant-based food solutions that are designed to meet the needs of an aging population at risk or experiencing chronic disease,” said CDIC Executive Director Michelle Di Nella.
Putting Pea Protein to the Test for Muscle Loss
CDIC will begin recruiting participants in early 2026 for the first study—a protein pudding designed for older adults looking to maintain strength and prevent muscle loss and sarcopenia.
Sarcopenia is a progressive loss of muscle mass that occurs with aging. The Centers for Disease Control and Prevention formally recognized sarcopenia as a disease in 2016, enabling more research and clinical attention. It is estimated to affect at least 1 in 10 adults over the age of 60, with estimated rates ranging as high as 50% for those over 80.
Sarcopenia and general muscle loss are linked to higher risks of falls, frailty, and loss of independence.
Why Protein Matters
Adequate protein intake and regular exercise are key to preventing muscle loss. Yet many older adults—especially those managing chronic conditions—do not meet recommended protein levels.
To address this, the CDIC study will investigate whether adding a daily, plant-based protein pudding can help support muscle health when combined with regular exercise.
How the Study Works
The study will recruit adults aged 60 and older who exercise regularly at the Wellness Institute (at least eight times per 28-day period). Participants will attend two study visits, complete short health checks, provide a small blood sample, and use an app to track their meals.
Participants will be randomly assigned to one of two groups:
- A control group, continuing their usual routine, and
- A pudding group, adding a daily serving of the plant-based pudding.
The study will assess the feasibility of daily supplementation with a plant-based protein pudding for older adults and determine whether the supplementation, combined with regular exercise, improves nutritional status and dietary intake, and supports changes to body weight, waist circumference, blood pressure, physical function, and body composition.
The study and partnership reflect CDIC’s ongoing commitment to advancing evidence-based interventions that support healthy aging and the prevention of disease.
Interested in being a part of this research?
If you’re interested in participating or want to learn more, please contact: Maryem Zahra, Research Coordinator, at mzahra@sogh.mb.ca
or 204-631-3834.
