The Evolution of Vegan Cheese Technology
Introduction
The growing interest in vegan and vegetarian diets, as well as the widespread of the allergies to classic dairy products, has influenced the dynamic development of the market for alternatives to traditional cheese. These products, based on natural plant-based raw materials, are finding increasing use in the FMCG, food service and catering sectors.
Consumers are increasingly looking for alternatives that not only taste and look like traditional cheeses, but also provide adequate nutritional values. As a result, this market is becoming an arena of innovation, where new ingredients and technologies play a key role. After 2022, in fact, consumers are no longer content with cheese alternatives created on the basis of coconut oil, thus giving a boost to producers of plant-based dairy and conventional dairy products to expand the category.
In this article, we take a look at the diversity of the category of plant-based cheese alternatives, discuss key ingredients, and look at trends and forecasts for this market, the makers of which we work with on a daily basis.
The main challenges for producers of plant-based cheese alternatives
The production of plant-based cheese alternatives brings with it a series of challenges faced by the producers. One of the main problems is mimicking the texture and taste of traditional cheeses. Consumers, although increasingly open to plant-based products, still expect high quality and a culinary experience comparable to classic dairy products. Achieving the right texture, creaminess or characteristic pull of cheese is a technological challenge, requiring advanced production methods and innovative ingredients such as plant proteins or natural emulsifiers.
The next major challenge is providing nutritional values. Many consumers are critical of coconut oil and starch-based products, which, while they mimic texture well, do not provide adequate amounts of protein, calcium or vitamins. Producers are increasingly turning to ingredients such as cashews, almonds and lupin (lupinus) to meet these expectations, but this involves higher production costs and the need to develop specific recipes.
Consumer perception challenges cannot be overlooked either. Many people associate plant-based cheeses with expensive and less tasty alternatives. Changing this perception requires investment in education, marketing and building awareness of the benefits of choosing plant-based products – both from a health and environmental perspective.
In this case, distribution is also of great importance, which could involve government (public) support for producers in introducing plant-based alternatives into public-private catering for education, employees and served in health care institutions (hospitals and clinics).
One of the problematic elements is also – applied at the stage of national and international legislation – bans on the use of the generic name “cheese” on packaging and in marketing communications, as well as individual cheese names. Such an approach – as with other plant-based products – is a barrier to targeting and convincing the traditional consumer to reach for a plant-based alternative.
Plant-based cheese alternatives - category review
The category of plant-based cheese alternatives – like almost the entire sector of plant-based products – is extremely diversified. Currently, these products include, among others, alternatives:
Hard cheeses: alternatives to cheddar, gouda or parmesan, ideal as additions to meals or snacks. Thanks to advanced production methods, these cheeses are increasingly replicating the taste and texture of their traditional analogues.
Mold-ripened cheeses: inspired by classic brie or camembert, providing a highly-refined taste. By using fermentation processes and appropriate bacterial cultures, mold cheeses gain a distinctive flavor and texture.
Melted cheeses: easily melted alternatives, used in sandwiches, toast and casseroles. These products are particularly popular in catering because of their versatility and ease of use.
Yellow cheeses: classic substitutes in sliced form, ideal for burgers and toast. Increasingly, they are enriched with additional ingredients, such as plant-based protein, to improve nutritional value.
Mozzarella and burrata: key elements of Italian cuisine, used in pizzas and salads. These products must meet high melting and elasticity requirements, making them among the most technologically demanding products.
Cheese spreads: creamy alternatives to cottage cheese and breakfast cheeses. Ease of application and the ability to add flavorful variations, such as herbs or spices, make them a popular choice for consumers.
Thanks to this diversity, plant-based cheese alternatives are gaining acceptance among both consumers and food service professionals. The wide range of products makes it possible to customize the offerings to suit different taste preferences and culinary applications.
Ingredients for plant-based cheese alternatives
1. Cashews
Pros: Cashews are one of the most widely used ingredients in the production of plant-based cheese alternatives, especially cream and mold cheeses, due to their natural creaminess and delicate flavor.
Cons: During the fermentation process and in the post-production process, the product is often acidified, which can lead to an undesirable vinegary aftertaste. To avoid this, manufacturers can use a stabilization process or combine cashews with other ingredients, such as almonds, for a more balanced flavor profile.
2. Almond Paste and Almond Protein
Pros: Almonds are a universal raw material with a neutral flavor that, when processed, make an excellent base for hard and yellow cheeses. The abundance of protein and healthy fats makes almonds an attractive option for producers.
Cons: Despite being an excellent source of protein and plant-based fats, almonds have their limitations. Almonds are hard nuts, so developing a spreadable cheese with a creamy texture is a huge challenge. Grinding them into a completely smooth paste requires experience and the implementation of additional equipment. A great convenience is to use almond paste with the lowest possible micronization. In addition, almonds naturally lack an “umami” flavor, requiring them to be combined with other ingredients for a more attractive taste. In the case of hard cheeses, almond protein is a valuable ingredient, but its processing requires advanced technology to achieve the desired texture.
3. Hemp seeds
Pros: Hemp seeds, rich in omega-3, omega-6 acids and protein, are increasingly used in the production of molded cheese alternatives and spreads. Their mildly nutty flavor gives products a unique character.
Cons: One of the main challenges – associated with the use of hemp seeds – is the difficulty of removing the shells from the grains, which can lead to leaving a grassy aftertaste in the final product. The solution may be to precisely shell the seeds or use protein powders.
4. Sunflower seeds and protein
Pros: Sunflower seeds and protein are prized for its high nutritional content.
Cons: It tends to oxidize, causing it to turn gray or greenish color, especially in lighter-colored cheeses. Producers must use antioxidants or control processing to minimize these effects.
5. Lupin
Pros: Lupin is an ingredient increasingly used in plant-based cheese alternatives due to its high protein content and neutral taste.
Cons: Lupin’s allergens are very similar to those found in peanuts, posing a serious risk to people with food allergies. It is necessary to carefully mark products and implement strict quality control in the production process.
6. Coconut and starch
Pros: Coconut oils and starches have been a staple of many plant-based cheeses over the years due to their ease of consistency.
Cons: Their low nutritional profile and lack of protein are causing consumers to increasingly avoid them. In addition, coconut oil-based products tend to harden at lower temperatures, limiting their versatility in culinary applications. To improve their nutritional value, manufacturers are combining them with other ingredients, such as plant-based proteins.
Growth and future of the market for plant-based cheese alternatives
Between 2020 and 2024, the plant-based cheese market experienced rapid growth. The value of the global market grew by 2023 to more than $10 billion and is expected to reach more than $20 billion by the end of 2030. Key factors driving growth include: growing environmental and health consciousness, technological innovations that improve taste and texture, the rise in popularity of vegan and flexitarian diets, and expanding distribution in retail chains and foodservice.
At this point, we wanted to point out that many reports published between 2020 and 2024 give growth projections however, they have huge differences in forecasts as to the scale of growth, so we encourage you to do your own research and projections, which, de facto, should be ceded to organizations and associations promoting plant-based diets, or to associations of plant-based food producers, which have more influence and chances to obtain data from producers and retail chains.
Predictions for growth
The future of the plant-based cheese category looks bright. Between 2025 and 2030, it is anticipated: greater use of local and sustainable raw materials, development of advanced fermentation methods inspired by traditional cheese-making processes (e.g., precision fermentation) and expansion of premium products in the HoReCa sector.
Summary
Plant-based cheese alternatives are a rapidly growing product category with huge market potential. The quality of ingredients, such as cashews, almonds or lupins, and innovative production technologies play a key role in their success. The sector offers great opportunities for producers and restaurateurs, responding to changing consumer expectations in the areas of taste, texture and nutritional value.
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