Burcon Showcased High-Purity Plant Proteins and Functional Applications at 2025 IFT FIRST Expo

Chicago, IL — July 28, 2025 — Burcon NutraScience Corporation, a global technology leader in plant-based protein innovation, showcased its expanding portfolio of high-purity protein ingredients at the 2025 Institute of Food Technologists Annual Meeting and Exposition (IFT FIRST), held July 13–16 recently in Chicago.

At IFT, Burcon presented a broad range of proprietary plant-based proteins, each offering over 90% purity, neutral taste, and outstanding functionality for food, beverage, nutritional, and nutraceutical applications. The event marked an important milestone for Burcon, as the company enters a new commercialization phase with its proteins now in active production.

“With commercial production now underway, we’ve entered a pivotal chapter for Burcon,” said Kip Underwood, Burcon’s Chief Executive Officer. “Today’s consumers expect more from plant-based foods—better taste, higher nutrition, and sustainability. Our protein solutions are built to help our customers meet those expectations and accelerate innovation.”

Burcon’s showcased protein ingredients included:

• Peazazz® C – 90%+ pea protein
• Puratein® C – 90%+ canola protein
• Solatein™ – 90%+ sunflower protein and a sunflower protein concentrate
• HPI95 – 90%+ hempseed protein
• FavaPro™ – a newly launched 90%+ fava bean protein

The introduction of FavaPro™ was a particular highlight at the show. Featuring a neutral taste and off-white color, FavaPro™ is well suited for clean-label formulations and sustainable product development—attributes increasingly prioritized by global food brands.

In addition to showcasing its ingredient portfolio, Burcon offered attendees the opportunity to taste two plant-based product concepts that demonstrated real-world applications of its proteins. The company hosted a special tasting of its Chipotle Black Bean Protein Hummus, held on July 14 and 15. The hummus, formulated with a triple blend of Peazazz® C, Puratein® C, and Solatein™, delivered a bold flavor, smooth texture, and high nutritional value—highlighting the synergy of Burcon’s proteins in savory, protein-fortified foods.

“Our Chipotle Black Bean Protein Hummus was a delicious example of what’s possible when next-generation proteins meet culinary creativity,” said Underwood. “We were excited to share this innovation with formulators and R&D leaders from around the world.”

Attendees also sampled a Café Latte Plant Protein Beverage, made with Burcon’s proprietary blend of pea and sunflower proteins and without any flavor masking agents. The beverage concept emphasized Burcon’s capabilities in delivering excellent solubility, smooth mouthfeel, and clean taste—critical performance attributes for the growing category of plant-based beverages.

As the global demand for plant proteins continues to rise, Burcon is positioning itself as a strategic solutions provider to food and beverage companies seeking scalable, high-functionality protein options. With a portfolio of patented extraction and purification technologies and a track record of innovation, Burcon aims to set new standards in protein quality and application performance.