What Do You Think?
Is plant-based cheese the future of the cheddar and brie we eat?
Plant-based cheeses have existed for a number of years now, but have struggled to gain traction because they lack the creamy texture of the real thing. Now, scientists from the University of Guelph in Ontario, Canada have developed a plant-based cheese using a specific pea protein and oil blend (25% coconut oil, 75% sunflower oil) that better matches the texture and melting properties of dairy cheese while containing less saturated fat than regular cheese or plant-based versions made with higher amounts of coconut oil. For the research, the food scientists examined how proteins taken from faba bean, lentils, and a specific type of pea protein react to oil and the starch matrix of cheese alternatives. Cheese made from pea protein and 25% coconut oil was discovered to have the firmest texture and best melting and stretch properties thanks to the unique protein-fat interactions. In other words, the potential for a much improved dairy-free grilled cheese. This could lead to a new generation of plant-only products that better satisfy both nutritional and sensory expectations.
Have you tried dairy-free cheese? Are you excited to hear about these advances in plant-based foods meant to mimic animal-based versions? Do you think they can reduce the environmental impact of our diets and improved public health? Despite these improvements are you sticking with regular cheese and feel it’s a healthy dietary choice? Are you concerned about the amount of processing involved in making these products? Share your thoughts in the comments below.
References
https://shorturl.at/vvJLK
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD, is a James Beard Award–winning food journalist, dietitian and author of the cookbook Rocket Fuel: Power-Packed Food for Sport + Adventure (VeloPress 2016). He has written for dozens of magazines, including Runner’s World, Men’s Health, Shape, Men’s Fitness and Muscle and Fitness.
