Call for Partners | AltCheeseFun: Alternative cheese texture and functionality

The plant-based or alternative protein cheese segment is growing from a relatively niche position but limited in consumer appeal by the (lack of) product quality and concerns regarding the nutritional profile.

Currently available products are mainly spreads, tend to be low in protein and lack beneficial macro- and micronutrients compared to their animal counterparts. The available semi-hard or hard cheese-like products lack functionalities like melting, stretchability, and sliceability which allow cheese to be used across a range of eating moments. The microstructural attributes of animal-derived cheese are well characterised but not yet mimicked in alternative products.

This project delivers a strategy toolbox for alternatives to deliver texture and functional performance.