Burcon unveils next-generation plant proteins delivering dairy-like melt, stretch, and flavor in vegan cheese

The race to perfect plant-based cheese has long been constrained by two persistent challenges: taste and texture. Now, Canadian ingredient innovator Burcon NutraScience believes it has cracked the code. In a new study, the company’s Peazazz C pea protein was shown to outperform other pea isolates in melt, shred, and hardness, while Solatein sunflower protein is emerging as a versatile option across dairy, bakery, and beverage applications.

“We all love cheese for the way it melts and stretches,” said Martin Schweizer, Vice President of Technical Development at Burcon. “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.”

According to Burcon’s latest findings, Peazazz C exhibits “excellent hardness, shred efficacy, and melting properties” in plant-based cheese formulations, surpassing all other pea protein isolates currently on the market. Its strong oil-binding capacity makes it particularly well-suited for applications such as grilled cheese, while its neutral flavor and aroma enhance the overall sensory experience.

“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,” Schweizer explained. “Oil binding capacity was also another functional benefit, making it ideal for grilled cheese applications.”

While Peazazz C focuses on structure and texture, Solatein, Burcon’s sunflower-based protein, offers food formulators a neutral taste and flexible functionality that extends well beyond cheese.

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

Behind these advances is Burcon’s proprietary extraction technology, which produces proteins of exceptionally high purity – above 90% – while maintaining their native functionality. The process is also environmentally friendly, using fewer resources and producing less waste than conventional extraction methods.

“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,” Schweizer said. “Our technology produces exceptionally pure, highly functional, and neutral-tasting plant proteins. These next-generation ingredients are setting a new industry standard for quality and taste.”

By retaining proteins’ natural structures, Burcon enables food manufacturers to replicate the melt, stretch, and mouthfeel of traditional dairy more effectively. “In the case of Peazazz C and Solatein, both enhance melt, stretch, shred, and taste,” Schweizer added. “Burcon enables manufacturers to develop innovative, sustainable products that consistently exceed consumer expectations for taste and healthiness.”

Both Peazazz C and Solatein perform well across multiple cheese formats, with promising results in cheddar-style applications. “In particular, Solatein exhibits similar properties to dairy cheddar,” Schweizer said, adding that further testing in aged and fermented styles is ongoing.

Despite rapid market growth, the plant-based cheese sector still struggles to match the full sensory experience of dairy. “The biggest gaps in the plant-based cheese segment today are really the flavor, aroma, and functionality of the cheese,” Schweizer said. “Traditional plant proteins used today often give off an unpleasant vegetable taste and smell that may negatively affect the overall sensory experience.”

By contrast, Burcon’s Peazazz C and Solatein were designed to deliver neutral taste and authentic texture, allowing formulators to focus on flavor creativity rather than masking off-notes. “We now have next-generation plant proteins that overcome these challenges and help food formulators develop innovative, great-tasting new products,” he said.

With the global vegan cheese market expected to grow at double-digit rates, Burcon sees enormous opportunity for ingredients that combine taste, texture, and sustainability. Its latest innovations signal that the industry may be closer than ever to a mainstream breakthrough.

“Consumers aren’t just looking for dairy-free options – they’re looking for great cheese,” Schweizer said. “Our proteins allow manufacturers to deliver that indulgent experience while advancing sustainability goals. For us, that’s the ultimate measure of success.”