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Scientists Crack Code for Better Vegan Cheese

Canadian researchers have discovered a new recipe for plant-based cheese that could satisfy even the most discerning dairy lovers, combining pea protein with a specific blend of oils to create vegan cheese that melts, stretches, and feels like the real thing.

The study, published January 14 in Physics of Fluids, reveals that the right mix of pea protein with 25% coconut oil and 75% sunflower oil creates a cheese alternative that matches or exceeds the performance of versions made with pure coconut oil – while offering better nutritional value.

“If you wanted to strictly only eat plant-based products, you would end up eating a lot of beans and tofu, which can be little bit boring after a while,” said Alejandro Marangoni from the University of Guelph. “Now, consumers expect essentially the same animal product but with plant-based ingredients, which is very difficult.”

The Science of Plant-Based Cheese

Creating convincing cheese alternatives presents a complex challenge for food scientists. The research team, including scientists from the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan, studied how different plant proteins interact with fats to create the desired texture.

“The behavior of milk proteins and meat proteins is reasonably well understood, but knowledge about the functionality of plant proteins is lacking,” Marangoni explained. “There is also a huge variety of different plant proteins, each one very different from one another.”

The researchers tested three protein sources – lentil, faba bean, and pea protein – examining how each interacted with different oil blends and the starch that forms the cheese’s structure. Their findings showed that pea protein combined with their optimal oil blend created the firmest texture, measuring 80 Newtons of hardness – nearly matching the 100 Newtons achieved with pure coconut oil formulations.

Health Benefits and Sustainability

The new formulation offers more than just convincing texture. By replacing some coconut oil with sunflower oil, the researchers reduced the saturated fat content while maintaining the desired properties.

“Ultimately we want to improve the nutrition, increase the protein content, and lower the saturated fat content of cheese alternatives,” said Marangoni. “But keeping all the functionality in there, which includes the melt and the stretch of the ‘cheese,’ is very difficult.”

The development marks a significant step forward in plant-based dairy alternatives, addressing both the texture challenges that have historically plagued vegan cheeses and the growing consumer demand for healthier, more sustainable food options.

For manufacturers of plant-based foods, the research provides specific guidance on creating better products, detailing how factors like oil ratios and protein sources affect the final product’s texture, melt properties, and oil release during cooking.

The study demonstrates that with the right combination of ingredients, plant-based cheese can offer the indulgent experience of dairy cheese while providing improved nutritional benefits – a development that could help make sustainable, plant-based diets more appealing to a broader audience.


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