Founded in 2021, Phytokana develops fava bean-derived ingredients using heat- and chemical-free processing to produce a 70% protein concentrate, high-protein flours (32–36% protein), and a starch-rich flour (18–20% protein). The company sources fava varieties from Alberta and selects genotypes for superior agronomics, yield and ingredient functionality. Phytokana is collaborating with Canadian universities (including the University of Alberta, University of Manitoba and University of Guelph) on studies and product development to improve protein functionality, taste and extrusion applications. It has secured definitive offtake agreements representing C$450M in revenues and, combined with MoUs, sales opportunities above C$500M. The business is advancing construction of a commercial-scale dry fractionation facility in Strathmore with capacity to process 30,000 tonnes of fava beans annually. Phytokana is also partnering with Maia Farms on a project to upcycle fava byproducts into mycelium proteins, a program supported in part by funding from Protein Industries Canada.

Total raised

$18M

Funding rounds

1

Latest round

Equity

Latest activity

Jul 2026