It’s the next big thing in food.
Researchers in Canada are working to create plant-based cheeses that replicate the taste, texture, and functionality of traditional dairy cheese while being healthier and more sustainable. Their research, published on January 14 in Physics of Fluids, is focused on producing alternatives that cater to dairy-free diets but still maintain the creamy, meltable qualities that make cheese so appealing.
The team, consisting of experts from the University of Guelph and Canadian Light Source Inc., is investigating how plant proteins can be combined with oils to mimic the melting, stretching, and oil-releasing properties of dairy cheese. Their goal is to develop plant-based products that offer a similar sensory experience to real cheese without any animal-derived ingredients.
Alejandro Marangoni, a professor at the University of Guelph, explained that many people on plant-based diets often rely on common ingredients like beans and tofu, which can become monotonous. He also acknowledged the challenge of creating plant-based products that meet consumer expectations for flavor and texture similar to those of traditional cheese.
The researchers experimented with proteins from lentils, faba beans, and peas, blending them with different oils. They found that a mix of 25% coconut oil and 75% sunflower oil, along with pea protein, produced a texture that was comparable to or even better than cheeses made with coconut oil alone.
Beyond texture, the team was able to lower the saturated fat content by substituting part of the coconut oil with sunflower oil, improving the health profile without compromising taste. While enhancing the nutritional content and protein levels is a priority, Marangoni noted that replicating the melting and stretching characteristics of traditional cheese in plant-based versions remains a significant challenge.
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