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Burcon Partners with Puratos to Develop New Canola Protein Applications

The collaboration will explore the use of canola proteins in bakery and patisserie sectors.

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By: Mike Montemarano

Associate Editor, Nutraceuticals World

Photo: monticello | Adobe Stock

Burcon, a specialist in plant-based proteins for food and beverage applications, has partnered with Puratos, a provider of bakery, patisserie, and chocolate ingredients, to create new solutions in this space featuring Burcon’s Puratein canola protein as an egg replacer.

“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.”

“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.  We believe in the power of collaboration with visionary companies like Burcon to amplify our impact,” said Bram Pareyt, R&D director at Puratos’ GRS lab.  “Their 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.”

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