Q&A: Exploring Burcon’s plant-based cheese proteins

In October, Burcon NutraScience Corporation announced that two of its plant-based ingredients, Peazazz®C pea protein and Solatein™ sunflower protein isolate compared positively with a competitor’s plant-based ingredient based on a study by the University of Guelph in Canada. In an objective texture analysis (cold hardness, shred efficacy, melting, and stretch) and sensory evaluation (taste, aroma, and color), these proteins feature sensory and functional properties similar to dairy cheese, as well.

Peazazz C is a 90%+ purity pea protein isolate with low sodium and an exceptional taste profile, and Solatein™ is a 90%+ sunflower protein isolate with a neutral flavor, off-white color, and outstanding functional properties. Their characteristics allow their 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.

Following the study’s findings, Martin Schweizer, VP Technical Development at Burcon provided further commentary:

What specific functional challenges in plant-based cheese does Peazazz C overcome that previous proteins could not? 

The study found that Burcon’s Peazazz C pea protein has excellent hardness, shred efficacy and melting properties in a plant-based cheese application that outperform all other pea protein isolates on the market today. Oil binding capacity was also another functional benefit of Peazazz C, making it ideal for grilled cheese applications. In addition, Peazazz C delivers neutral flavor and aroma that enhances the overall sensory experience of the cheese. 

How does Solatein’s neutral flavor and functionality open up new possibilities for food formulators beyond cheese?

One of the best performing plant-based proteins, Burcon’s Solatein™ sunflower protein offers clean flavor profile and an off-white color, enabling the ease of formulation in a wide range of consumer products. Solatein is ideal for use in ready-to-drink beverages, ready-to-mix beverages, nutritional beverages, dairy alternatives, plant-based cheese, baked goods and bars, and meal replacement products.  

From a technical perspective, what distinguishes Burcon’s protein extraction or processing methods that lead to this performance leap in melt, stretch, and taste? 

One of the biggest challenges facing the global food and beverage industry is creating climate-friendly products that don’t compromise on taste or nutrition. Burcon’s proprietary and environmentally friendly extraction technology produces exceptionally pure, highly functional, and neutral-tasting plant proteins. The high 90+% protein purity levels retain the protein’s natural functionality, and in the case of Peazazz C pea protein and Solatein sunflower protein, both enhances melt, stretch, shred and taste. These next-generation plant proteins are setting a new industry standard for quality and taste in plant proteins. Burcon enables manufacturers to develop innovative, sustainable products that consistently exceed consumer expectations for taste and healthiness. 

How do Peazazz C and Solatein perform in other cheese types beyond mozzarella-style? Are there plans to test them in aged or fermented alternatives like cheddar or brie? 

Both Peazazz C and Solatein perform well in other cheese types. In particular, Solatein exhibits similar properties to dairy cheddar. 

The plant-based cheese market is projected to grow at double-digit rates. Where do you see the biggest gaps or unmet needs in this segment today? 

The biggest gaps in the plant-based cheese segment today are really the flavor, aroma and functionality of the cheese. Traditional plant proteins used in plant-based cheese today often give off an unpleasant vegetable taste and smell that may negatively affect the overall sensory experience. We now have next-generation plant proteins that overcome these challenges and help food formulators develop innovate, great-tasting new products. 

Do you see a future where plant-based cheese can match or even surpass dairy cheese in mainstream markets—not just for vegans or lactose-intolerant consumers, but for all cheese lovers? 

We all love cheese for the way it melts and stretches. With next-generation plant protein ingredients, plant-based cheese can now deliver an exceptional sensory experience. Achieving key texture attributes—such as hardness, shred efficacy, melting, and stretch—similar to dairy cheese is a major step toward exceeding consumer expectations of what vegan cheese can be.