Regina-based Avena Foods is part of a consortium spending $6.3-million to expand use of pulse crop flour for new plant-based food products.

Avena Foods CEO Gord Flaten says there is growing world demand for plant protein and he wants to expand the use of tempered pulse crop flour.

The $6.3-million project is through Protein Industries Canada.

The partnership includes Big Mountain Foods and Daiya Foods of Vancouver as well as Bakenology and the Village Bakery, based in the United Kingdom.