Using thermomechanics, the company's patented technologies replace additives such as modified starches or saturated fats with healthy plant proteins.
Marc Coloma, CEO and founder of Coloma Foods, says the food industry has yet to harness the potential of microorganisms and plant ingredients to produce more nutritious foods.
He continues: “Until now, the alternative protein sector has focused on improving the nutritional value and sustainability of meat alternatives made from plant-based sources.”
Heura's new technology allows it to replace low-nutrient ingredients with plant-based proteins in previously unobtainable categories, "accelerating the protein transition."
Reduction of production costs in factories
The company presented three new products at the Future Food-Tech London event: cheese, charcuterie and pasta.
Coloma, a spokesperson for FoodNavigator, said: "We are growing and we will be filing six additional patents in the coming months to help us grow."
As we grow, we are solving nutritional and quality issues with technology that uses plant proteins to replace poor quality components.
Coloma says the new technology developed by Heura will also help reduce costs across the industry. His company is constantly improving, he says.
He explains: “What’s amazing about this industry is that we’re developing new technologies and we can improve both the product and the price.” “We’ve achieved parity in terms of taste and price [in some products]. “Our burger is now the most popular plant-based burger in all of Southern Europe.”
Heura's plan to promote plant technology
Heura says that by using “new science,” it was able to modify the chemical and physical properties of foods and better understand the interaction between healthy fats and proteins. It also gained new features along the way.
Heura is constantly improving the taste and texture of its products. The microstructure and structure of the product are Heura's main focus in order to improve sensory experiences.
Coloma says the technology they used is an important part of their current product lines. “A lot of them are changing, and so is our business model,” she adds. “We’re working with the food industry to share our technologies and create a whole new range of tasty, nutrient-dense products.”
Coloma says a collaboration has been agreed with Flora Food Group and she is confident this will power the “next generation” of food.
We want to make our technology available to help develop plant-based foods.
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