Heura has debuted a patent-pending technology based on a novel thermomechanical technique.

The technology – the first derived from its Good Rebel Tech (GRT) platform – was developed to meet the need for plant-based foods with clean labels, high nutritional value and superior taste and texture. It can be applied across challenging plant-based food categories, such as deli meats, whole meats and dairy products.

Heura’s R&D team developed predictive mathematical models based on a mechanistic understanding of the impact of processing on the structure and functionality of plant-based materials.

This allowed product and process development to be carried out at the same time with a limited number of prototyping cycles, resulting in the validation of the new thermomechanical technique in an operational set-up in less than two years from concept generation.

Heura CEO and co-founder, Marc Coloma, said: “We are challenging traditional food industry standards and prioritising science and technology as our strategic pillars to overcome the biggest obstacles of the sector: taste, texture and nutrition, all while increasing efficiencies”.

He added: “Our new patent-pending technology allows us to unlock the true potential of food manufacturing, delivering products that are not only better for all of us, but also taste great. By focusing on high nutritional values with clean labels, we are offering a new level of transparency and quality that consumers can trust.”

According to Heura, by discovering new plant fractions and elucidating their structures at different scales, GRT utilises intrinsic plant properties to “unlock” healthier food options using simple, energy-efficient manufacturing processes.

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