The researchers at the University of Guelph have developed a plant-based cheese that mimics the qualities of real cheese. The blend of coconut oil, sunflower oil, and pea protein retains the 'creamy, cheesy' texture of dairy, fulfilling a longstanding desire for a vegan cheese that melts and stretches like its dairy counterpart.
Alejandro Marangoni emphasized the challenges in creating the cheese, stating, 'Ultimately we want to improve the nutrition, increase the protein content, and lower the saturated fat content of cheese alternatives while preserving the melt and stretch functionality, which is very difficult.'
The plant-based cheese innovation comes at a time when an increasing number of Britons are reducing their meat and dairy intake, with a study indicating an increase of 1.1 million vegans in the UK from 2023 to 2024, reflecting a growing shift towards plant-based diets.
Despite the presence of impressive plant-based products, vegan cheese has historically been a challenge for dieters, as many struggle to find replacements that meet their taste and texture expectations. This new development aims to address those concerns.
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