Game-changing Burcon plant proteins deliver the melt and stretch consumers demand

Burcon NutraScience Corporation has achieved a significant breakthrough in the plant-based dairy market, announcing that its Peazazz C pea protein and Solatein sunflower protein deliver the superior melt, stretch, and texture that food and drink manufacturers need to crack the lucrative plant-based cheese category.

A new study conducted by the University of Guelph demonstrated that Burcon’s proprietary proteins significantly outperformed a leading competitor’s pea protein in a mozzarella-style plant-based cheese application. Achieving dairy-like functional performance — the industry’s “holy grail” — has long been a major challenge in the plant-based sector, which is projected to see double-digit growth.

The study, led by Dr Alejandro G. Marangoni, professor and Tier 1 Canada research chair at the University of Guelph, found that Burcon’s pea protein delivered the desired stretch, melt, oil binding, and shredability expected of commercial mozzarella.

“Burcon’s pea protein outperformed all other commercial pea protein isolates currently available for plant-based cheese production,” Dr Marangoni stated. He further noted that the ingredient maintained a very clean and mild flavour that does not interfere with the cheese’s overall profile, deeming it a “truly an exceptional ingredient.”

Researchers evaluated both Burcon’s Peazazz C (a 90%+ purity pea protein isolate with low sodium) and its Solatein (a 90%+ sunflower protein isolate with a neutral flavour and off-white colour). In both objective texture analysis (including cold hardness, shred efficacy, melting, and stretch) and sensory evaluation (taste, aroma, and colour), the combination of Burcon’s proteins resulted in a superior plant-based cheese with sensory and functional properties highly similar to dairy cheese.

Kip Underwood, Burcon’s chief executive officer, confirmed that the outcome is a powerful validation of their technology.

“These results confirm that Burcon’s proteins set a new standard for functionality, unlocking new commercial opportunities across the dairy-alternative market,” he said.

Both proteins are clean-label, hypoallergenic, non-GMO, and processed from sustainably sourced crops.