University of Guelph study validates superior performance of Peazazz®C pea protein and Solatein™ sunflower protein in a plant-based cheese application.
Burcon NutraScience Corporation, a global leader in plant-based protein innovation, announced that a recent University of Guelph study found its Peazazz®C pea protein and Solatein™ sunflower protein significantly outperformed a leading competitor’s pea protein in a plant-based cheese application, a rapidly expanding, 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.
About Burcon NutraScience Corporation
Burcon is a global technology leader in high-performance plant-based proteins for the food and beverage industry. Our commercial ingredients offer superior taste, texture, and functionality, ideal for formulators seeking next-generation protein solutions. Backed by over two decades of innovation, Burcon holds an extensive patent portfolio covering novel proteins derived from pea, canola, soy, hemp, sunflower, and other plant sources. As a key player in the rapidly growing plant-based market, Burcon is committed to sustainability and to creating best-in-class protein solutions that are better for people and the planet. Learn more at www.burcon.ca.
¹ResearchandMarkets: Vegan Cheese Market – Global Industry Size, Share, Trends, Opportunity, and Forecast, 2019-2029F, September 2024
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