Burcon NutraScience Corporation, a global technology leader in plant-based protein innovation, is pleased to announce that a study conducted by the University of Guelph has shown Burcon’s Peazazz C pea protein and Solatein™ sunflower protein significantly outperform a leading competitor’s pea protein in a plant-based cheese application—a multi-billion-dollar market projected to grow at double-digit rates¹. 

“Burcon’s pea protein outperformed all other commercial pea protein isolates currently available for plant-based cheese production,” said Dr. Alejandro G. Marangoni, Professor and Tier 1 Canada Research Chair in Food, Health and Aging at the University of Guelph. “It delivered the desired stretch, melt, oil binding, and shredability expected of a commercial mozzarella-style cheese, while maintaining a very clean and mild flavor that does not interfere with the flavor profile of the plant-based cheese. It is truly an exceptional ingredient.” 

“This outcome is a powerful validation of our technology platform,” said Kip Underwood, Burcon’s chief executive officer. “Achieving dairy-like melt and stretch has long been the holy grail of plant-based innovation. These results confirm that Burcon’s proteins set a new standard for functionality, unlocking new commercial opportunities across the dairy-alternative market.” 

Researchers from the University of Guelph’s Marangoni Lab evaluated Burcon’s Peazazz C pea protein isolate and Solatein sunflower protein isolate in a plant-based cheese formulation. In both objective texture analysis (cold hardness, shred efficacy, melting, and stretch) and sensory evaluation (taste, aroma, and color), Burcon’s proteins outperformed a leading competitor’s pea protein. The result was a superior plant-based cheese with sensory and functional properties similar to dairy cheese. 

Peazazz C is a 90%+ purity pea protein isolate with low sodium and an exceptional taste profile. Solatein™ is a 90%+ sunflower protein isolate featuring a neutral flavor, off-white color, and outstanding functional properties—ideal for use in a wide range of food applications, particularly those requiring delicate flavors. Both proteins are clean-label, hypoallergenic, non-GMO, and processed from sustainably sourced crops.