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Burcon NutraScience Corporation has announced a strategic collaboration with Puratos, a global provider of innovative ingredients for the bakery, patisserie and chocolate sectors.

This partnership aims to leverage Burcon's Puratein canola protein to develop new applications that meet the increasing consumer demand for healthier and more sustainable food options.

Canola protein has emerged as a viable substitute for traditional egg protein, thanks to its neutral flavour profile and high nutritional value. This collaboration is particularly relevant as manufacturers seek to enhance product offerings while addressing consumer preferences for sustainability and health.

Kip Underwood, CEO of Burcon, said: "Our canola protein offers exceptional functionalities and can deliver significant cost-in-use savings when replacing eggs in formulations".

This focus on functionality and cost-effectiveness is crucial for food manufacturers looking to optimise their recipes without compromising on quality.

The partnership combines Burcon's expertise in plant protein development with Puratos' comprehensive knowledge of food ingredient applications.

Together, they aim to create canola protein-enhanced solutions tailored for the bakery, patisserie and chocolate sectors. This initiative not only seeks to meet the growing demand for innovative and high-quality products but also promotes environmentally friendly practices in food manufacturing.

By emphasising both health and sustainability, Burcon and Puratos are well-positioned to address the evolving needs of consumers and food manufacturers alike.