Dive Brief:
- Burcon NutraScience is launching a Puratein canola protein isolate product for baked goods. It is intended for food manufacturers as a sustainable and cost-effective alternative to eggs.
- The protein, which is marketed as a plant-based product, has “over 90% protein purity and exceptional functionality,” Burcon said. The food-tech company added that it can replace up to 100% of powdered and shelled eggs and provide manufacturers with cost-in-savings between 20% and 30%.
- Bird flu challenges across the U.S. this year have left poultry farms having to jack up prices to meet wholesale and retail levels, leaving the egg replacement space in a position for growth.
Dive Insight:
Between bird flu woes and a growing demand for plant-based alternatives, the egg replacement space has the potential for growth.
“The food industry has long sought a plant-based alternative to egg protein,” Kip Underwood, Burcon’s CEO, said in a statement. “Our canola protein not only serves as a replacement in traditional food applications but also enables the creation of superior, more sustainable plant-based alternatives.”
The Puratein canola protein isolate is made from Canadian-grown canola seeds. The product has a complete amino acid profile, high solubility and neutral flavor, making it suitable for a wide range of food and beverage applications.
The U.S. egg market has been strained due to a series of avian influenza outbreaks during the past two years. This has resulted in a 57% increase year-over-year in egg prices, according to the US Bureau of Labor Statistics.
The egg replacement market has surged in recent years. In 2022, the market was valued at $1.3 billion and is estimated to grow at over 6.5% compound annual growth rate from 2023 to 2032, according to data from Global Market Insights.
Other companies like Bob’s Red Mill and All American Foods have come out with egg replacement ingredients in powder form, and are used to replace the whole egg in recipes. Puratein is designed to replace the protein function of the ingredient.
The product is aimed at providing the same properties as an egg would in baked goods such as pastries, cakes, muffins and biscuits.
