Burcon NutraScience Corporation has made a significant advancement in the plant-based dairy sector, with its Peazazz C pea protein and Solatein sunflower protein setting new standards for melt, stretch, and texture in plant-based cheese products. This breakthrough addresses a long-standing challenge in the industry — achieving dairy-like functional performance.
A study from the University of Guelph, led by Dr Alejandro G. Marangoni, highlighted the superiority of Burcon’s proprietary proteins. The research showed that these proteins outperformed a leading competitor’s pea protein in a mozzarella-style plant-based cheese. Dr Marangoni noted that Burcon’s pea protein delivered the desired stretch, melt, oil binding, and shredability expected of commercial mozzarella, without compromising on flavour.
The study evaluated Burcon’s Peazazz C, a high-purity pea protein isolate, and Solatein, a sunflower protein isolate with neutral flavour. Both proteins demonstrated superior sensory and functional properties, closely mimicking those of dairy cheese. According to Dr Marangoni, Burcon’s pea protein is “truly an exceptional ingredient,” outperforming all other commercial pea protein isolates currently available for plant-based cheese production.
Kip Underwood, CEO of Burcon, stated that the results validate their technological advancements, setting a new standard for functionality in the industry. He highlighted the potential for these proteins to unlock new commercial opportunities in the dairy-alternative market. Burcon’s proteins are clean-label, hypoallergenic, non-GMO, and sustainably sourced, aligning with current consumer demands.
With the plant-based sector projected for double-digit growth, Burcon’s innovation positions the company at the forefront of this expanding market, offering solutions that meet both industry and consumer expectations.
