A study conducted by Canada’s University of Guelph found that Burcon NutraScience Corporation’s Peazazz®C pea protein and Solatein sunflower protein outperformed a leading competitor’s pea protein in plant-based cheese applications. The protein isolates were evaluated for texture and sensory properties, producing a plant-based cheese with qualities similar to dairy cheese.

Burcon’s pea protein was found to deliver the desired stretch, melt, oil binding, and shredability expected of a mozzarella-style cheese, while maintaining a clean and mild flavor profile. The company's CEO, Kip Underwood, described the results as a "powerful validation" of their technology platform, setting a new standard for functionality in the dairy-alternative market. Burcon's proteins have the potential to unlock new commercial opportunities in the industry.