The process of fermentation, which has been used for centuries, could hold the key to creating a plant-based cheese that closely resembles the taste and texture of traditional dairy cheese. Researchers have been experimenting with fermenting yellow pea protein to develop a vegan cheese alternative.
As the demand for plant-based food options continues to grow, there is a need for alternative products that can mimic the taste and texture of animal-derived foods. Vegan cheeses, in particular, have struggled to gain popularity among consumers, mainly due to the challenge of replicating the complex flavors and textures of dairy cheese.
Plant proteins have different properties compared to animal proteins, making it challenging to achieve the desired texture and flavor in vegan cheeses. Most existing vegan cheese alternatives are made from starch and oils, which do not provide the same experience as traditional dairy cheese.
