Professor Cordelia Selomulya, Dr Yong Wang and Canice Yiu As the demand for plant-based foods continues to grow, one category has struggled to match the sensory and nutritional appeal of its animal-based counterpart: cheese. While plant-based meats have made significant progress, many vegan cheeses still fall short, lacking the melt,[Read More…]
Tag: UNSW Sydney
UNSW researchers crack code for plant-based cheese
A plant-based cheese made from pea protein and polysaccharides, not only stretches and melts but also delivers essential nutrients like calcium and vitamin D A team of chemical engineers at UNSW Sydney has achieved a breakthrough in plant-based food innovation by creating a cheese alternative that melts, stretches, and browns[Read More…]
