VANCOUVER, BRITISH COLUMBIA — Puratos, a leading international supplier of bakery, patisserie, and chocolate ingredients and services, and Burcon NutraScience Corp., a global technology leader in the development of plant-based proteins, are partnering to develop foods made with Burcon’s Puratein canola protein.
Canola protein, an egg protein alternative, imparts a neutral flavor, functional versatility and high nutritional value to finished products.
“At Puratos, we are committed to delivering cutting-edge solutions for the bakery, patisserie and chocolate sectors, with a strong focus on innovation, sustainability, and health and well-being,” said Bram Pareyt, R&D director for Puratos’ GRS Lab. “We believe in the power of collaboration with visionary companies like Burcon to amplify our impact. Its Puratein is one of the best plant-based proteins we’ve worked with, and we are excited to explore its unique properties further to bring superior solutions to our customers.”
The collaboration combines Burcon’s plant protein expertise with Puratos’ extensive knowledge of food ingredients and its global network of R&D facilities. The companies will develop canola protein-enhanced solutions tailored to the needs of bakery, patisserie and chocolate customers worldwide.
“We are thrilled to partner with Puratos for our best-in-class canola protein,” said Kip Underwood, Burcon’s CEO. “Their deep understanding of the bakery and patisserie industries complements our go-to-market strategy. Burcon’s canola protein offers exceptional functionalities and can deliver significant cost-in-use savings when replacing eggs in formulations. Together, we’re aiming to redefine what’s possible with canola protein.”
