Burcon Launches Ingredient Processing and Scale Up Services

Burcon’s Winnipeg Technical Centre — Image courtesy of Burcon

Burcon NutraScience Corporation announced that it is expanding its protein development and innovation business by offering pilot plant processing and scale-up validation as a service for our partners and customers.

“After a successful round of financing, we are thrilled to move forward on our Burcon 2.0 strategy. In order to engage the market and improve our customer intimacy, we are excited to offer Burcon’s world-class expertise and pilot-scale processing as a service,” says Kip Underwood, Burcon’s chief executive officer. “Our Winnipeg Technical Centre offers a comprehensive range of plant protein processing capabilities. We look forward to supporting our fellow industry peers to develop the next generation of best-in-class ingredients and products.”

Burcon’s Winnipeg Technical Centre comprises 10,000 sq. ft. of lab and pilot-scale production area utilizing state-of-the-art commercial processing equipment for start-to-finish product development. Manufacturers looking to upcycle byproducts, develop end-to-end processes or to validate and scale-up a process can leverage the company’s infrastructure and food processing expertise.

What Burcon Provides

Consulting and contract services
Product and process development
Process scale-up and validation

Core Competencies

Process development for plant proteins
Aqueous protein extraction and purification
Membrane technology
Solid/liquid & liquid/liquid separation
Drying & blending
Upcycled value-added ingredient isolation

Infrastructure

10,000 sq. ft. of lab and pilot-scale production areas
Extraction / Clarification / Separation
Membrane filtration (MF, UF, NF, RO)
Heat treatment capabilities
Spray & Freeze drying
Cold pressing capabilities (e.g. oilseeds)
Analytical, Functionality & Product Application Labs

“Over the years, Burcon’s world-class team of experts has worked with industry partners to solve many different challenges in food processing and protein development,” says Randy Willardsen, Burcon’s senior vice president of process, adding, “Burcon is delighted to make our services and problem-solving expertise available to our customers and the general food and beverage industry, as the marketplace goes through a period of unprecedented change and amazing opportunity over the next few years and decades.”