Burcon Pea and Sunflower Proteins Outperform in Plant-based Cheese Study
Burcon (OTCQB: BRCNF) announced a University of Guelph study (Oct 20, 2025) showing Burcon's Peazazz C pea protein and Solatein sunflower protein outperformed a leading competitor's pea protein in a plant-based mozzarella-style cheese formulation.
Researchers reported superior objective texture (cold hardness, shred efficacy, melting, stretch) and sensory results (taste, aroma, color). Peazazz C and Solatein are described as >90% purity, clean-label, hypoallergenic, non-GMO proteins with neutral/mild flavor profiles suitable for dairy-alternative applications.
Burcon (OTCQB: BRCNF) ha annunciato uno studio dell'Università di Guelph (20 ott 2025) che mostra che la proteina di pisello Peazazz C di Burcon e la proteina di girasole Solatein hanno superato la proteina di pisello di un concorrente leader in una formulazione di mozzarella vegetale.
I ricercatori hanno riportato una texture oggettiva superiore (durezza a freddo, efficacia di sminuzzamento, fusione, allungamento) e risultati sensoriali (gusto, aroma, colore). Peazazz C e Solatein sono descritti come >90% di purezza, etichetta pulita, ipoallergenici, non-GMO, con profili di gusto neutri/morbidi adatti a applicazioni per alternative ai latticini.
Burcon (OTCQB: BRCNF) anunció un estudio de la Universidad de Guelph (20 oct 2025) que muestra que la proteína de guisante Peazazz C de Burcon y la proteína de girasol Solatein superan a la proteína de guisante de un competidor líder en una formulación de queso mozzarella vegetal.
Los investigadores informaron una textura objetiva superior (dureza en frío, eficacia de deshilachado, derretido, estiramiento) y resultados sensoriales (sabores, aroma, color). Peazazz C y Solatein se describen como >90% de pureza, etiqueta limpia, hipoalergénicos, no-GMO, con perfiles de sabor neutros/sutiles aptos para aplicaciones de alternativas a los productos lácteos.
Burcon (OTCQB: BRCNF)은 2025년 10월 20일 굴웰프 대학교 연구를 발표했고 Burcon의 Peazazz C 완두콩 단백질과 Solatein 해바라기 단백질이 선두 경쟁사의 완두콩 단백질을 식물성 모짜렐라 스타일 치즈 포뮬레이션에서 능가했다고 합니다.
연구진은 객관적 질감(냉간 경도, 잘게 가는 정도, 녹는 특성, 늘림)에 대한 우수한 결과와 감각적 결과(맛, 향, 색)을 보고했습니다. Peazazz C와 Solatein은 >90% 순도, 클린 라벨, 저자극성, 비 GMO 단백질로 중립적/약한 맛 프로파일을 가지고 있어 유제품 대체용 응용에 적합하다고 설명됩니다.
Burcon (OTCQB: BRCNF) a annoncé une étude de l'Université de Guelph (20 oct. 2025) montrant que la protéine de pois Peazazz C de Burcon et la protéine de tournesol Solatein ont surpassé la protéine de pois d'un concurrent majeur dans une formulation de fromage mozzarella d'origine végétale.
Les chercheurs ont rapporté une texture objective supérieure (dureté à froid, efficacité de râpage, fusion, étirement) et des résultats sensoriels (goût, arôme, couleur). Peazazz C et Solatein sont décrites comme >90% de pureté, étiquette propre, hypoallergéniques, non-OGM, avec des profils de saveur neutres/doux adaptés aux applications d'alternatives au lactose.
Burcon (OTCQB: BRCNF) kündigte eine Studie der University of Guelph an (20. Okt. 2025), die zeigt, dass Burcons Peazazz C Erbsenprotein und das Sonnenblumenprotein Solatein die Erbsenprotein eines führenden Wettbewerbers in einer Käse-Formulierung auf pflanzlicher Basis für Mozzarella übertreffen.
Die Forscher berichteten über eine objektiv bessere Textur (Kalt-Härte, Zerkleinerungswirksamkeit, Schmelz, Dehnung) und sensorische Ergebnisse (Geschmack, Aroma, Farbe). Peazazz C und Solatein werden als >90% Reinheit, Clean-Label, hypoallergen, gentechnikfrei beschrieben und weisen neutrale/milde Geschmacksprofile auf, geeignet für Anwendungen als milchfreier Ersatz.
Burcon (OTCQB: BRCNF) أعلن عن دراسة لجامعة جيلف (20 أكتوبر 2025) تبين أن بروتين البازلاء Peazazz C من Burcon وبروتين عباد الشمس Solatein تفوقا على بروتين البازلاء لمنافس رائد في صيغة جبن موزاريلا نباتي.
أفاد الباحثون بنتائج موضوعية أعلى في الملمس (صلابة باردة، فعالية التمزيق، الذوبان، التمدد) ونتائج حسيّة (الطعم، الرائحة، اللون). يوصف Peazazz C و Solatein بأنه> 90% نقاء، تسمية نظيفة، مضادات حساسية، غير معدلة جينياً، بملامح نكهة حيادية/خفيفة مناسبة لتطبيقات بدائل الألبان.
Burcon (OTCQB: BRCNF) 宣布吉尔夫大学的一项研究（2025年10月20日）显示Burcon的豌豆蛋白 Peazazz C 和向日葵蛋白 Solatein 在植物性莫扎里拉风格奶酪配方中超过了领先竞争对手的豌豆蛋白。
研究人员报告了客观质地的优势（冷硬度、切丝效果、融化、拉伸）以及感官结果（口味、香气、颜色）。Peazazz C 和 Solatein 被描述为>90%纯度、洁净标签、低致敏、非转基因蛋白，口味中性/温和，适合用于乳制品替代品的应用。
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Vancouver, British Columbia--(Newsfile Corp. - October 20, 2025) - Burcon NutraScience Corporation (TSX: BU) (OTCQB: BRCNF) (the "Burcon" or the "Company"), a global technology leader in plant-based protein innovation, is pleased to announce that a study conducted by the University of Guelph has shown Burcon's Peazazz®C pea protein and Solatein™ sunflower protein significantly outperform a leading competitor's pea protein in a plant-based cheese application-a multi-billion-dollar market projected to grow at double-digit rates¹.
"Burcon's pea protein outperformed all other commercial pea protein isolates currently available for plant-based cheese production," said Dr. Alejandro G. Marangoni, Professor and Tier 1 Canada Research Chair in Food, Health and Aging at the University of Guelph. "It delivered the desired stretch, melt, oil binding, and shredability expected of a commercial mozzarella-style cheese, while maintaining a very clean and mild flavor that does not interfere with the flavor profile of the plant-based cheese. It is truly an exceptional ingredient."
"This outcome is a powerful validation of our technology platform," said Kip Underwood, Burcon's chief executive officer. "Achieving dairy-like melt and stretch has long been the holy grail of plant-based innovation. These results confirm that Burcon's proteins set a new standard for functionality, unlocking new commercial opportunities across the dairy-alternative market."
Researchers from the University of Guelph's Marangoni Lab evaluated Burcon's Peazazz C pea protein isolate and Solatein sunflower protein isolate in a plant-based cheese formulation. In both objective texture analysis (cold hardness, shred efficacy, melting, and stretch) and sensory evaluation (taste, aroma, and color), Burcon's proteins outperformed a leading competitor's pea protein. The result was a superior plant-based cheese with sensory and functional properties similar to dairy cheese.
Peazazz C is a
For product samples or sales inquiries, please contact Benoit Keppenne at bkeppenne@burcon.ca.
About Burcon NutraScience Corporation
Burcon is a global technology leader in high-performance plant-based proteins for the food and beverage industry. Our commercial ingredients offer superior taste, texture, and functionality-ideal for formulators seeking next-generation protein solutions. Backed by over two decades of innovation, Burcon holds an extensive patent portfolio covering novel proteins derived from pea, canola, soy, hemp, sunflower, and other plant sources. As a key player in the rapidly growing plant-based market, Burcon is committed to sustainability and to creating best-in-class protein solutions that are better for people and the planet. Learn more at www.burcon.ca.
Forward-Looking Information Cautionary Statement
The TSX has not reviewed and does not accept responsibility for the adequacy of the content of the information contained herein. This press release contains forward-looking statements or forward-looking information within the meaning of the U.S. Private Securities Litigation Reform Act of 1995 and applicable Canadian securities legislation. Forward-looking statements or forward-looking information involve risks, uncertainties and other factors that could cause actual results, performances, prospects and opportunities to differ materially from those expressed or implied by such forward-looking statements. Forward-looking statements or forward-looking information can be identified by words such as "anticipate," "aim", "intend," "plan," "goal," "project," "estimate," "expect," "believe," "future," "likely," "may," "should," "could," "will" and similar references to future periods. All statements included in this release, other than statements of historical fact, are forward-looking statements. There can be no assurance that such statements will prove to be accurate, and actual results and future events could differ materially from those anticipated in such statements or information. Important factors that could cause actual results to differ materially from Burcon's plans and expectations include the implementation of our business model and growth strategies; trends and competition in our industry our future business development, financial condition and results of operations and our ability to obtain financing cost-effectively; potential changes of government regulations, and other risks and factors detailed herein and from time to time in the filings made by Burcon with securities regulators and stock exchanges, including in the section entitled "Risk Factors" in Burcon's annual information form for the year ended March 31, 2025 and its other public filings with Canadian securities regulators on SEDAR+ at www.sedarplus.ca. This list is not exhaustive of the factors that may affect any of the Company's forward-looking statements or information. Any forward-looking statement or information speaks only as of the date on which it was made, and, except as may be required by applicable securities laws, Burcon disclaims any intent or obligation to update any forward-looking statement, whether as a result of new information, future events or otherwise. Although Burcon believes the assumptions inherent in the forward-looking statements are reasonable, forward-looking statements are not guarantees of future performance, and, accordingly, investors should not rely on such statements.
Industry and Investor Contact
Paul Lam
Director, Investor Relations and Communications
Burcon NutraScience Corporation
490 - 999 West Broadway, Vancouver, BC, V5Z 1K5
Tel (604) 733-0896, Toll-free (888) 408-7960
plam@burcon.ca www.burcon.ca
Media Contact:
Steve Campbell, APR
President
Campbell & Company Public Relations
Tel (604) 888-5267
TECH@CCOM-PR.COM
¹ResearchandMarkets: Vegan Cheese Market - Global Industry Size, Share, Trends, Opportunity, and Forecast, 2019-2029F, September 2024
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FAQ
What did the University of Guelph study find about Burcon proteins for plant-based cheese (BRCNF)?
Which Burcon proteins were tested in the October 20, 2025 study and what are their purity levels?
How might the study results affect Burcon (BRCNF) commercial opportunities in plant-based dairy?
What functional properties did Peazazz C deliver for plant-based mozzarella-style cheese?
Is Solatein sunflower protein suitable for delicate-flavor food applications?
Where can investors or manufacturers request samples or sales information for Burcon proteins (BRCNF)?
