March 3, 2026

Holy Crap Foods, a leading plant-based superseed brand, is set to benefit from a newly announced collaboration between its parent company, Restart Life Sciences, and the University of Manitoba’s Richardson Centre for Food Technology and Research (RCFTR).

Following Restart Life Sciences’ recent acquisition of Holy Crap Foods, this collaboration represents a key step in advancing the scientific development, validation, and innovation of Holy Crap’s growing product portfolio.

Strengthening the Science Behind Holy Crap

The collaboration, established directly between Restart Life Sciences and RCFTR, will support a series of food-related scientific studies designed to enhance product development across its brands, including Holy Crap.

For Holy Crap, this means continued investment in:

• Optimizing superseed formulations

• Enhancing nutritional performance and ingredient functionality

• Supporting product stability, consistency, and quality

• Advancing research in digestive health and the gut-brain connection

“As we continue to grow the Holy Crap brand within the Restart Life platform, it’s essential that our innovation is grounded in rigorous scientific validation,” said leadership at Restart Life Sciences. “This collaboration provides access to world-class expertise and reinforces our commitment to quality, efficacy, and long-term product development.”

Advancing Gut Health Through Innovation

Holy Crap has built its reputation on clean-label, plant-based nutrition, using nutrient-dense ingredients like chia, buckwheat, and hulled hemp seeds to support digestive health.

Through Restart Life Sciences’ partnership with RCFTR, the brand is now positioned to further strengthen its role in the evolving category of functional foods, particularly as research continues to highlight the importance of the gut-brain axis in overall wellbeing.

Research Scope and Impact

The collaboration between Restart Life Sciences and RCFTR will generate scientific insights that directly support Holy Crap’s ongoing innovation and product development. Areas of focus may include:

• Ingredient quality and formulation performance

• Nutrient stability and shelf-life optimization

• Taste, texture, and overall sensory experience

• Opportunities to enhance functional benefits of key ingredients

The research may also explore bioavailability and functional properties of ingredients, helping guide future product enhancements and new product development.

About the Richardson Centre for Food Technology and Research

The Richardson Centre for Food Technology and Research is a 55,000-square-foot, state-of-the-art facility at the University of Manitoba, focused on advancing food quality, human nutrition, and innovation in functional foods.

Looking Ahead

With the support of Restart Life Sciences and its collaboration with RCFTR, Holy Crap is entering a new phase of science-backed growth and innovation.

This partnership reinforces a shared commitment to delivering high-quality, trusted products while continuing to expand the impact of functional nutrition.

Healthy Gut. Happy Mind.