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From bug bolognese to plant-based salmon, scientists have been working hard to create vegan alternatives to our favourite foods.
Now, the ‘holy grail’ of vegan foods has been formulated – a plant-based cheese that melts and pulls just like the real deal.
The cheese is the brainchild of scientists from the University of Guelph in Ontario, who tested multiple types of plant-based proteins, as well as range of alternative ‘cheese scaffolds’.
Their final product contains a blend of coconut oil, sunflower oil and pea protein.
While this might not sound like a particularly appetising combination, the researchers say their concoction replicates the ‘creamy, cheesy’ qualities of real dairy.
‘Ultimately we want to improve the nutrition, increase the protein content and lower the saturated fat content of cheese alternatives,’ said Alejandro Marangoni, an author of the study.
‘But keeping all the functionality in there, which includes the melt and the stretch …