Burcon NutraScience Corporation has introduced new high-performance plant-based proteins, Peazazz C and Solatein, for use in plant-based cheese and other food products. These proteins offer superior functionality in terms of hardness, melting ability, shredding performance, and taste when compared to traditional plant proteins. The company's proprietary protein extraction process ensures the production of highly pure proteins that enhance the sensory experience of plant-based cheese.

The plant proteins have shown potential in a variety of food applications beyond cheese, including beverages, baked goods, and meal replacements. Burcon's VP of Technical Development highlighted the proteins' ability to appeal to a broader consumer base, offering an exceptional sensory experience for those looking for plant-based options. Sales of the plant-based proteins are increasing, with customers moving from evaluations to commercial purchase orders, indicating growing demand for Burcon's high-performance proteins in the market.