Heura CEO: ‘We can transform ultra-processed foods into highly nutritious options’
While it made its name selling meat alternatives, Heura has since developed novel texturizing technology that can be applied to everything from cheese to pasta, enabling higher levels of protein, less saturated fat, and fewer additives, says the Barcelona-based startup, which is now exploring partnerships and licensing deals to achieve maximum impact.
Heura’s ‘process-controlled microstructure design’ tech—which involves heating, cooling and mixing— does not require expensive bespoke equipment and uses a lot less energy than extrusion, with a higher throughput, claims cofounder and CEO Marc Coloma, who says Heura remains on course to become profitable next year.
We caught up with Coloma at the Future Food-Tech summit in London earlier this month to get the lowdown on the new tech, Heura’s business model, and what is holding the plant-based meat alternatives space back.