Plant-based ... the texture, stretch, melt, and oil loss of cheeses made with these proteins using both 25% coconut oil and 100% coconut oil. Their findings were surprising. Cheese made with ...

Researchers at the University of Guelph in Ontario are mixing and matching plant proteins and attempting to develop cheese alternatives that stretch and melt like dairy-based products do.

But keeping all the functionality in there, which includes the melt and the stretch of the ‘cheese,’ is very difficult.” Dr. Alejandro Marangoni. The researchers aim to improve the nutritional profile ...

Scientists are working to produce plant-based cheese with all ... This formulation matched or surpassed the melt, oil loss, and stretch of the cheese analogs made with 100% coconut oil.

A plant-based chef road-tests dozens of vegan cheeses to uncover the few that truly melt—explaining the science, cooking ...

Company founders and co-CEOs Nathaniel Chu and Josh Moser say microbes are the key to what will fix the taste, smell, flavor, stretch and melt of plant-based cheese. In fact, it’s the microbes ...

Vegan cheese has emerged as a major player in the plant-based movement ... Despite these improvements, not all vegan cheeses melt, stretch, or brown like dairy cheese, which can be a deal-breaker ...

MELT ‘easily’ melts (without a cloche) in a meat burger, since the patty usually releases enough steam once cooked. Plant-based burgers produce ... for a few seconds to the cheese for a few seconds.

“Plant-based cheese has been such a disappointing and ... in terms of performance versus consumer expectations” – stretch and melt. Plant-based cheeses perform fine in cold applications ...