Leader in functional, renewable plant proteins, Burcon NutraScience Corporation is set to showcase its Peazazz® pea protein in two different beverage samples. The unveiling will take place at this year’s anticipated Institute of Food Technologists Annual Meeting. The Food Expo will be held in Chicago, Illinois on July13-16th, 2013. Burcon also trades under the ticker symbol TSX: BU.
Peazazz’s innovative flavor attributes and excellent solubility allow for great use in low pH beverages, as well as for use in a variety of other beverage and food product applications. It is Peazazz’s nutritional and non-allergenic characteristics that make the protein an attractive ingredient for food and beverage companies who are looking to improve, strengthen and enhance their formulas. Burcon will showcase the strong versatility of the pea protein at the Chicago Food Expo by highlighting Peazazz through the two product applications below.
Peach Mango Rhythm: All natural flavors made from 30% real juice, and containing five grams of Peazazz pea protein per 250 ml serving.
Vanilla Jazz: a neutral pH milk-style drink with a slight hint of vanilla flavoring, made with five grams of Peazazz pea protein per 250 ml serving.
“We’ve been receiving an increasing number of inquiries for our Peazazz pea protein from food and beverage companies,” stated Johann F. Tergesen, Burcon’s president and COO. “Peazazz’s unique versatility is already generating strong interest for its use in specialized applications, such as non-allergenic or vegetarian products. The expo will provide a perfect venue for everyone to experience our amazing Peazazz first-hand.”
The company’s Peazazz pea protein will meet increasing demands via a semi-works production plant in Winnipeg that is currently on track for completion this summer. The newly erected plant will give Burcon the ability to produce the tonnage amounts of Peazazz required by both food and beverage companies who wish to conduct full-scale, real-world market evaluations of Peazazz in consumer products. These evaluations typically include a plethora of consumer testing, market acceptance testing and finally overall shelf-life evaluation.
A key step for Burcon will be in the construction and operating of the semi-works production plant, using commercial-scale equipment, as it is a critical step toward full commercialization. With strong operational outputs, the plant will shorten time-to-market implementation and reduce market risks.
“All of our Peazazz pea protein development work is proceeding as planned,” assured Randy Willardsen, the company’s senior vice president of process. “Construction of the semi-works plant is progressing smoothly, and our production cost metrics and assumptions for Peazazz pricing are expected to be validated.”
The company is currently open to a number of opportunities for the commercialization of Peazazz, including building full-scale production facilities through a number of partnership structures available.
To experience the new Peazazz pea protein please visit Burcon in booth #2984. At the Food Expo held in Chicago, Illinois on July 13-16th, 2013
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