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Burcon NutraScience Corporation joint venture company, Merit Functional Foods, has developed a pea protein-based methylcellulose alternative.

The new solution incorporates Peazazz pea protein, and is expected to be suitable for replacing methylcellulose in applications such as plant-based burgers, hot dogs and sausages.

In addition to providing a “clean label” substitute for methylcellulose, the innovation can also boost a product’s protein content. The Peazazz-based solution is said to offer a neutral flavour profile, and good water binding, emulsification and gelling properties.

Peter Kappel, Burcon’s interim CEO and chairman of the board, said: “We are very pleased with Merit’s latest innovative protein-based solution that has the potential to disrupt a $1.96 billion methylcellulose market. The food industry has long been searching for a suitable methylcellulose replacement.

“Peazazz, derived from Burcon’s proprietary technology, has superior functionality and high purity that provide unique opportunities within the food and beverage industries.”

Merit co-CEO, Ryan Bracken, added: “We are motivated by the potential this innovation has uncovered for formulators. We’ve heard from our customers the challenges of removing methylcellulose and now Merit is able to provide them with an opportunity to finally eliminate it from their products with our functional pea protein – Peazazz. And beyond this, there’s an added benefit of enhanced protein claims and a delicious sensory profile that’s on par with traditional products.”

#BurconNutraScienceCorporation #MeritFunctionalFoods

Merit Functional Foods develops protein-based methylcellulose substitute

The Plant Base

8 August 2022

Merit Functional Foods develops protein-based methylcellulose substitute

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