The challenge in creating texture & good melting properties
Achieving the firm, sliceable texture of traditional cheese is difficult due to the absence of dairy proteins. It requires precise formulation with plant-based proteins, fats and stabilizers. Most plant-based cheeses struggle with melting and stretching, which is important for cooking applications like pizza or sandwiches. A good bite with limited stickiness is key to a successful consumer experience.
Discover our hero ingredient for your next plant-based cheese project!
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