Burcon proteins tested in plant-based cheese study

Executive Summary

• A study conducted by the University of Guelph demonstrates that Burcon NutraScience Corp.'s Peazazz C pea protein and Solatein sunflower protein significantly outperform a leading competitor's pea protein in plant-based cheese applications.
• Burcon's proteins achieved superior functional properties, including stretch, melt, oil binding, and shredability, while maintaining a clean, mild flavor profile suitable for mozzarella-style cheese.
• The results validate Burcon's technology platform and highlight the potential for unlocking new commercial opportunities in the multibillion-dollar plant-based dairy alternative market.

Key Details

• Study Conducted By: University of Guelph (Marangoni Lab).
• Products Evaluated:
  • Peazazz C: Pea protein isolate with >90% purity, low sodium, and exceptional taste profile.
  • Solatein: Sunflower protein isolate with >90% purity, neutral flavor, off-white color, and outstanding functional properties.
• Competitor Benchmark: A leading competitor's pea protein isolate.
• Performance Metrics:
  • Objective Texture Analysis: Burcon's proteins outperformed the competitor in cold hardness, shred efficacy, melting, and stretch.
  • Sensory Evaluation: Burcon's proteins scored higher in taste, aroma, and color.
  • Resulting Product: A superior plant-based cheese with sensory and functional properties similar to dairy cheese.
• Product Attributes: Both proteins are clean-label, hypoallergenic, non-GMO, and processed from sustainably sourced crops.
• Market Context: The plant-based cheese market is projected to grow at double-digit rates.

Notable Quotes

• Dr. Alejandro G. Marangoni, Professor and Tier 1 Canada Research Chair in Food, Health and Aging, University of Guelph: "Burcon's pea protein outperformed all other commercial pea protein isolates currently available for plant-based cheese production... 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 flavour profile of the plant-based cheese. It is truly an exceptional ingredient."
• Kip Underwood, Chief Executive Officer, Burcon NutraScience Corp.: "This outcome is a powerful validation of our technology platform... These results confirm that Burcon's proteins set a new standard for functionality, unlocking new commercial opportunities across the dairy-alternative market."