Core Insights - Burcon NutraScience Corporation's Peazazz®C pea protein and Solatein™ sunflower protein have been shown to significantly outperform a leading competitor's pea protein in a plant-based cheese application, which is part of a multi-billion-dollar market projected to grow at double-digit rates [1][2] Company Overview - Burcon is a global technology leader in high-performance plant-based proteins for the food and beverage industry, with a focus on superior taste, texture, and functionality [4] - The company has over two decades of innovation and holds an extensive patent portfolio covering novel proteins derived from various plant sources [4] Product Performance - The study conducted by the University of Guelph demonstrated that Burcon's proteins delivered the desired characteristics of commercial mozzarella-style cheese, including stretch, melt, oil binding, and shredability, while maintaining a clean and mild flavor [2] - Peazazz C is a 90%+ purity pea protein isolate with low sodium and an exceptional taste profile, while Solatein™ is a 90%+ sunflower protein isolate featuring a neutral flavor and outstanding functional properties [3] Market Potential - The plant-based cheese market is a multi-billion-dollar industry with significant growth potential, driven by increasing consumer demand for dairy alternatives [1][7]