For as long as vegan cheese has been a thing, it’s fallen short of matching dairy cheese on taste, texture and nutrition, but food scientists are finding new ways to close the gap. Researchers are experimenting with non-dairy casein proteins, healthier unsaturated oils that can still melt like solid fat, and ingredients like rice proteins and microalgae to boost protein and improve texture. Some newer approaches could also reduce reliance on coconut and palm oils, which are high in saturated fat, and in the case of palm oil, can come with environmental concerns as well. The goal is a new generation of vegan cheeses that melt better, taste more convincing and offer more nutritional value than a lot of the current options.
Source: Science Focus