Dairy-free cheese gets nearer to perfection with plant proteins
A group of researchers from the University of Guelph and Canadian Light Source Inc. are attempting to close the gap between the creamy, stretchy characteristics of traditional cheese by examining the interactions between plant-based proteins and alternative cheese structures. The findings were published in Physics of Fluids.
Plant-based cheese offers a dairy-free alternative for those avoiding animal products.
“If you wanted to strictly only eat plant-based products, you would end up eating a lot of beans and tofu, which can be little bit boring after a while. Now, consumers expect essentially the same animal product but with plant-based ingredients, which is very difficult,” noted Dr Alejandro Marangoni.
Milk and meat proteins have been studied, but the behaviour of plant proteins in food matrices is less understood. The team examined isolates from lentil, faba bean and pea proteins. Their aim was to identify combinations that mimic the melting, stretching, and oil-release properties of traditional dairy cheese.
Two key findings included the first, oil and protein interactions where coconut oil increased the hardness of the cheese, but pea protein combined with 25% coconut oil produced the firmest texture. This mixture provided better melting, stretching and oil-release performance than cheese made with 100% coconut oil.
The second was around sustainability and health improvements where blending sunflower oil with coconut oil lowered the cheese’s saturated fat content while maintaining desirable textural qualities.
This research builds on earlier studies that identified a mix of 25% coconut oil, 75% sunflower oil and pea protein as effective for creating a cheese-like texture. By fine-tuning these formulations, the team aims to develop cheese alternatives that are not only satisfying but also healthier and more sustainable.
“Ultimately we want to improve the nutrition, increase the protein content, and lower the saturated fat content of cheese alternatives. But keeping all the functionality in there, which includes the melt and the stretch of the ‘cheese,’ is very difficult,” Dr Alejandro Marangoni explained.
The researchers aim to improve the nutritional profile of plant-based cheese by increasing protein content and reducing saturated fats without compromising functionality. Creating plant-based cheese with the melt and stretch qualities of dairy cheese remains a significant challenge, but these findings represent a promising step forward.
Reference: Sanders C, Stobbs JA, Dobson S, Marangoni AG. Impact of protein sources on the functionality of plant-based cheeses formulated with saturated and unsaturated fat. Phys Fluids. 2025;37(1):011913. doi: 10.1063/5.0238556
