Burcon collaborates with Puratos to discover canola protein applications

Burcon NutraScience partners with Puratos to experiment with replacing egg protein with canola protein. The two companies will work together to develop canola protein-enhanced solutions for bakery, patisserie, and chocolate customers.

According to Burcon, canola protein stands out as a promising alternative to egg protein due to its neutral flavour, functional versatility and high nutritional value.

“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 aim 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, Puratos’s R&D director at GRS Lab.