Burcon Pea and Sunflower Proteins Outperform in Plant-based Cheese Study

Executive Summary

• A University of Guelph study found Burcon’s Peazazz®C pea protein and Solatein™ sunflower protein significantly outperform a leading competitor’s pea protein in a plant‑based cheese application.
• The results demonstrate superior stretch, melt, oil binding, shredability, and clean flavor, positioning Burcon’s proteins as high‑performance ingredients for the fast‑growing dairy‑alternative market.
• CEO Kip Underwood highlighted the validation of Burcon’s technology platform and the new commercial opportunities it creates across the multi‑billion‑dollar plant‑based cheese segment.

Key Details

• Study Sponsor: University of Guelph, Marangoni Lab.
• Tested Ingredients:
• Peazazz®C – >90 % purity pea protein isolate, low sodium, clean mild flavor.
• Solatein™ – >90 % purity sunflower protein isolate, neutral flavor, off‑white color.
• Benchmark: Leading competitor’s commercial pea protein isolate used in plant‑based cheese formulation.
• Performance Metrics (objective texture analysis): Superior cold hardness, shred efficacy, melting, and stretch for Burcon proteins versus competitor.
• Sensory Evaluation: Burcon proteins delivered better taste, aroma, and color, matching dairy mozzarella characteristics while maintaining a mild flavor profile.
• Market Implication: Validation supports entry and expansion in the plant‑based cheese market projected to grow at double‑digit rates, creating new revenue opportunities for Burcon.
• CEO Quote: “Achieving dairy‑like melt and stretch has long been the holy grail of plant‑based innovation… these results confirm that Burnet’s proteins set a new standard for functionality.”
• Academic Quote: Dr. Alejandro G. Marangoni noted the proteins delivered desired functional attributes without flavor interference.
• Product Availability: Samples available on request; contact Benoit Keppenne ([email protected]).

Notable Quotes

• “Burcon's pea protein outperformed all other commercial pea protein isolates currently available for plant‑based cheese production.” – Dr. Alejandro G. Marangoni, University of Guelph.
• “These results confirm that Burcon's proteins set a new standard for functionality, unlocking new commercial opportunities across the dairy‑alternative market.” – Kip Underwood, CEO, Burcon NutraScience Corporation.