Puratos, a global provider of ingredients and services for the bakery, patisserie, and chocolate sectors, has entered into a strategic partnership with Burcon NutraScience Corporation, a leader in plant-based protein technology.
The collaboration will focus on leveraging Burcon’s Puratein® canola protein to develop new, functional ingredients that cater to the evolving demands of the food industry.
“We are working to redefine the possibilities of canola protein in food production”
Canola protein is emerging as a viable alternative to egg protein, along with other ingredients like brewer’s yeast, aquafaba and potatoes. With its neutral flavor profile, nutritional benefits, and versatility in applications, canola protein is gaining traction across a variety of food sectors.
Bram Pareyt, R&D Director at Puratos, stated, “We are committed to innovation, sustainability, and the well-being of consumers. Partnering with Burcon will allow us to explore the unique properties of Puratein and apply them to create solutions that not only meet but exceed customer expectations in terms of taste, health, and sustainability.”
Leveraging global networks and expertise
The partnership brings together Burcon’s expertise in plant-based proteins and Puratos’s deep knowledge of the bakery and patisserie markets. By combining their resources, including Puratos’s global network of research and development facilities, the two companies aim to unlock the full potential of canola protein. The resulting ingredients are expected to provide bakery, patisserie, and chocolate manufacturers with enhanced product offerings that meet growing consumer demand for healthier, sustainable, and high-quality foods.
Puratos has been increasingly active in the food technology space, with recent investments including a stake in California Cultured, a startup focused on plant cell culture for cacao production, reflecting the company’s further interest in innovative solutions within the food sector.
Other companies are also exploring the potential of canola protein. For instance, dsm-firmenich has developed its own canola protein, Vertis™ CanolaPRO®, which is suitable for a wide range of applications including breakfast cereals, pasta, and protein bars, among others like plant-based meat, fish and dairy alternatives. However, Puratos’s collaboration with Burcon is focused on advancing canola protein’s role in the bakery and patisserie sectors.
Kip Underwood, CEO of Burcon, notes, “We are excited to collaborate with Puratos, whose expertise in the bakery and patisserie industries aligns with our strategic goals. Puratein® offers exceptional functional properties and can replace eggs in formulations while providing significant cost savings. Together, we are working to redefine the possibilities of canola protein in food production.”
