Burcon rolls out FavaPro in first commercial production of +90% pure fava protein

Burcon NutraScience Corporation has reached a major milestone with the first commercial production and official launch of FavaPro, a high-purity fava protein isolate containing more than 90% protein. The development adds another ingredient to the Vancouver-based company’s expanding lineup of plant-based proteins for food, beverage, foodservice, nutrition, and nutraceutical markets.

The announcement follows production at the Galesburg facility, where Burcon has scaled its proprietary extraction and purification technology for fava beans, a legume recognized for both its nutritional value and environmental benefits.

Fava beans, like yellow peas, are nitrogen-fixing crops, which means they naturally replenish soil nitrogen levels, reducing the need for synthetic fertilizers. This makes them attractive to both product developers and consumers focused on sustainable sourcing.

“The commercial launch of FavaPro marks an important milestone in Burcon’s growth strategy and demonstrates our ability to efficiently scale and diversify production at the Galesburg facility,” said Kip Underwood, Burcon’s CEO. “FavaPro was one of the most sought-after plant proteins at the recent IFT FIRST tradeshow. By adding this premium ingredient to our portfolio, we are meeting accelerating demand, enhancing Burcon’s position as an innovation leader in the rapidly growing plant protein market.”

Burcon says FavaPro is naturally non-GMO and hypoallergenic, with a neutral flavor profile and off-white color that makes it suitable for a range of applications. Food and beverage manufacturers can incorporate it into products such as dairy alternatives, nutritional beverages, snacks, and baked goods without affecting taste or appearance.

The company highlights that FavaPro not only offers high protein content, but also aligns with consumer preferences for clean-label, plant-based nutrition. Its formulation flexibility and sustainable sourcing could make it a strong contender in a sector seeing rapid growth and increased competition.

Burcon has been steadily building a portfolio of next-generation plant protein ingredients, using proprietary technologies designed to deliver improved taste, functionality, and sustainability compared with earlier generations of plant proteins. The addition of fava bean protein extends its reach beyond established pea and canola protein lines, giving customers more choice in tailoring products to consumer demands.

The Galesburg facility – developed in partnership with other food ingredient companies – was designed to allow for efficient scale-up of new proteins. The commercial production of FavaPro shows that the plant can adapt to multiple crops and formulations, a capability Burcon sees as critical to future growth.

Industry interest in fava beans has grown in recent years due to their high protein and fiber content, appealing texture, and neutral flavor. Their agronomic benefits, particularly nitrogen fixation, also align with manufacturers’ efforts to reduce environmental impacts across supply chains.

For Burcon, the launch of FavaPro comes at a time when the global plant protein market continues to expand, driven by consumer interest in health, sustainability, and dietary diversity. According to various market forecasts, plant protein demand is projected to grow at a compound annual rate in the high single digits through the decade.

Underwood noted that FavaPro drew strong attention at the IFT FIRST event, one of the largest gatherings for food technology professionals. “We were encouraged by the interest from formulators and brand owners looking for clean, sustainable protein options,” he said.

While Burcon has not disclosed production volumes or customer contracts, the company’s move into commercial output suggests it is confident in near-term demand. The scalability of the Galesburg facility also provides room for further product introductions or capacity increases if market uptake is strong.

FavaPro’s debut builds on Burcon’s broader strategy of creating high-value plant proteins that can compete with animal-based proteins on functionality and nutrition, while offering advantages in sustainability and allergen management. Its neutral sensory profile may also help overcome a common challenge in plant protein formulation: the off-notes that can limit use in more delicate food and beverage applications.

By delivering a fava bean protein isolate with +90% purity, Burcon is targeting formulators who need concentrated protein content without sacrificing taste or versatility. The hypoallergenic nature of fava protein could also open opportunities in specialized nutrition products, including those for people avoiding soy or dairy.

Burcon has previously developed and commercialized other plant proteins, including pea and canola varieties, through joint ventures and licensing agreements. With FavaPro, the company is taking another step toward a diversified plant protein offering that meets evolving market needs.

The company sees potential for its fava protein to feature in both mainstream and niche products, from ready-to-drink shakes to baked goods and dairy-free yogurts. Its environmental profile may also help brands meet sustainability commitments and appeal to eco-conscious consumers.

As the plant protein landscape continues to broaden, Burcon’s entry into fava protein could strengthen its competitive position and provide customers with a new option in a rapidly developing category. The successful commercial production of FavaPro suggests that the company’s investment in scalable, flexible manufacturing is paying off – and that fava beans may soon play a bigger role on the ingredient lists of tomorrow’s products.