The researchers produced a plant-based cheese by fermenting yellow pea protein Department of Food Science/University of Copenhagen
The ancient process of fermentation could help to produce plant-based cheese that more closely resembles the texture and flavour of traditional cheese.
Plant-based alternatives to animal-derived food are becoming increasingly popular, in part because of the environmental impact of livestock farming, but vegan cheeses have so far struggled to gain popularity with consumers.
Plant proteins behave differently from animal proteins, making it difficult to replicate the texture and flavour of dairy cheese. Most vegan cheeses are derived from starch and…
