🎥 Heura CEO: ‘We can transform ultra-processed foods into highly nutritious options’

Barcelona-based Heura made its name selling alt meat but has since developed novel texturizing technology that can be applied to everything from cold cuts and cheese to pasta and snacks, enabling more protein, less saturated fat, and fewer additives.

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 is exploring partnerships and licensing deals for maximum impact.

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.

Further reading:

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