Burcon Joins Forces with Puratos to Innovate Canola Protein Uses

Burcon, an expert in the field of plant-based proteins for edible products, has entered into a collaborative partnership with Puratos, a leading provider of ingredients for bakery, patisserie and chocolate, to develop innovative solutions featuring Burcon’s Puratein – a canola protein that serves as an egg substitute.

Kip Underwood, CEO of Burcon, expressed his enthusiasm for the partnership with Puratos, stating, “Their profound insight into the bakery and patisserie sectors aligns perfectly with our commercialization approach. Our canola protein stands out for its exceptional qualities and offers substantial savings when utilized as an egg substitute in recipes. Our joint ambition is to revolutionize the possibilities offered by canola protein.”

Bram Pareyt, Head of R&D at Puratos’ GRS lab, mirrored this excitement, stating, “At Puratos, we always aim to provide groundbreaking solutions for the bakery, patisserie, and chocolate industries, prioritizing innovation, sustainability, and promoting health and well-being. We believe in the synergy of working with forward-thinking companies like Burcon to elevate our impact.” Pareyt continued, “Their Puratein is amongst the top plant-based proteins we’ve encountered, and we are eager to further investigate its remarkable features to offer our clients superior solutions.”