Heura expands into healthier, nutrient-dense alternatives
Heura Foods is seeking to transform the food industry by enhancing popular food categories with exceptional nutritional benefits and remarkable flavour.
Heura says its pending-patent technology can replace additives, modified starches, and saturated fats with plant proteins and healthy lipids, using simple thermo-mechanical techniques to structure product textures in food categories where it has been technologically impossible to date.
With this recent technological innovation, Heura can now structure products replacing low-nutrient dense ingredients with plant proteins in new categories where there was none before, accelerating the protein transition and making high-quality nutrition more accessible.
“Rather than focusing solely on new ingredients, we need better technologies for product design,” said Marc Coloma, CEO and co-founder at Heura Foods.
At Future Food Tech London, Heura unveils its first prototypes of cheese, snacks and pasta leveraging its patent-pending technology. This breakthrough represents a significant leap beyond its well-known plant-based meat offerings, setting a new standard for nutritional excellence while maintaining the sensory experience, providing better food choices accessible to everyone.
At a live demo kitchen attended by over 100 industry leaders, Heura showcased its vision for a healthier food future, emphasising the company’s commitment to enhancing nutritional density while ensuring exceptional taste:
● Cold cuts: the only clean-label plant-based cold cuts with high protein, low saturated fat, and no additives while having an unparalleled sensory experience.
● Cheese: a unique plant-based cheese that delivers a rich and creamy texture with 20% of protein and low saturated fat.
● Pasta: a high-protein pasta featuring over 50% protein and a 74% reduction in carbohydrates, ensuring perfect cooking performance while enhancing nutritional value without compromising texture.
“We no longer need to wait years for new functional ingredients that are bio-mimic animal proteins. We can now develop the next generation of products at scale, directly from plant proteins,” states Marc Coloma.
He adds: “Who wouldn’t want to replace excess saturated fats, simple carbohydrates, and unnecessary additives with nutrient-dense products made from plant proteins and healthy lipids? And we can do this by leveraging readily available, consumer-friendly ingredients that require no regulatory approval.
“Today’s prototypes shatter expectations, proving that exceptional taste and unmatched nutritional value aren’t goals for the future—they’re realities we can deliver right now,” states Marc Coloma.
The prototypes represent the first wave of Heura’s new product generation designed to reshape health standards of the food industry.
“Six additional patents to cover more food categories with these principles are expected in the next nine months, which will redefine nutritional value standards across the food industry,” notes Coloma. With these new technologies Heura aims to disrupt the so-called ultra-processed food categories. Setting a new standard by developing healthier, nutrient-dense alternatives through efficient thermo-mechanical techniques that utilise only plant proteins and healthy lipids. Redefining nutritional benchmarks throughout the industry.
“What was once deemed impossible now ignites a new era for the alternative protein industry, thrusting plant proteins to the forefront of revolutionising health solutions across countless food categories,” Marc Coloma accounts.
Heura’s mission is to contribute to build a net positive food system and accelerate the protein transition. This technology will not only drive Heura’s product innovations but also empower other food companies through technology licensing. The goal is to enable the production of foods that address global health challenges, while preserving the taste and convenience consumers desire.
“These new technologies are set to transform current food production methods, but their real power lies in scaling efficiently and adapting to regional consumer preferences. That’s why we’re forging partnerships with industry leaders to accelerate a change that no one can drive alone,” Coloma concludes.
