NovelPBC · Evaluation and Manipulation of the Mechanisms and Interactions of Protein-Carbohydrates-Ingredients for Formulating Novel Plant-Based Cheese

Evaluation and Manipulation of the Mechanisms and Interactions of Protein-Carbohydrates-Ingredients for Formulating Novel Plant-Based Cheese

The transition towards more sustainable food systems is a key priority at European and global level, driven by climate change mitigation targets, resource efficiency, and growing consumer demand for healthier and environmentally responsible diets. Dairy production is associated with high greenhouse gas emissions and energy use, while current plant-based cheese alternatives often fail to meet consumer expectations in terms of nutritional quality, texture, and functionality. Many commercially available plant-based cheese alternatives are characterized by low protein content, high fat levels, and limited resemblance to conventional cheese products. These limitations reduce consumer acceptance and slow the transition towards more sustainable dietary patterns. Europe’s Farm to Fork Strategy and the European Green Deal call for innovative food solutions that are both environmentally sustainable and nutritionally adequate. However, achieving this transition requires products that consumers are willing to adopt at scale. The overall objective of this project was to address these challenges by developing a scientifically grounded approach to the formulation of a novel plant-based cheese alternative with improved nutritional and functional properties. The project focused on understanding and manipulating the interactions between plant proteins, carbohydrates, and other ingredients to design cheese-like structures that better mimic the physicochemical and textural characteristics of dairy cheese, while supporting healthier nutritional profiles. Rather than relying on trial-and-error product development, the project applied advanced food material science and statistical optimization tools to systematically design improved plant-based cheese prototypes. By combining food material science, experimental design, and advanced characterization techniques, the project aimed to deliver optimized plant-based cheese formulations with increased protein content and reduced fat levels compared with existing commercial plant-based products. The expected pathway to impact includes contributing to more sustainable food production, supporting innovation in the plant-based food sector, and providing knowledge that can be transferred to industrial development of next-generation dairy alternatives in line with European sustainability and food security strategies. Ultimately, the project contributes to enabling consumers to choose more sustainable food options without compromising on quality, nutrition, or functionality.

Текст от CORDIS, на английски · Данни: CORDIS, © Европейски съюз