Plant-based protein innovator Heura Foods has expanded into other food categories to offer “nutritional density without compromising on taste”.
Heura has unveiled its first prototypes of cheese, snacks and pasta leveraging its patent-pending technology to move beyond its plant-based meat protein heartlands.
It hopes the new products will help to disrupt the ultra-processed food space.
It has developed a plant-based cheese with 20% protein and low saturated fat and a pasta with 50% protein and a 74% reduction in carbohydrates.
It has also developed prototype clean-label plant-based cold cuts with high protein, low saturated fat and no additives.
The technology used by the brand can replace additives, modified starches and saturated fats with plant proteins and healthy lipids using thermos-mechanical techniques.
The brand said it could now replace low-nutrient dense ingredients with plant proteins in new categories where there was none before, accelerating the protein transition and making high-quality nutrition more accessible.
“Rather than focusing solely on new ingredients, we need better technologies for product design,” said Marc Coloma, CEO and co-founder at Heura Foods. “We no longer need to wait years for new functional ingredients that are biomimic animal proteins. We can now develop the next generation of products at scale, directly from plant proteins.”
The company anticipates the finalisation of six additional patents to cove more food categories in the next nine months to redefine nutritional value standards across the food industry.
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