Discussing Development: protein problems with oat-based cheese

The global shift in diets towards plant-based food comes with many challenges for the NPD world. Perhaps the most pertinent is that of finding a solution to the ‘cheese problem’ – how do you make a functional, tasty, nut-free, vegan alternative?

Typically, coconut oil has been used as the fat component of vegan cheese, which is solid when cool and at room temperature – making it ideal for forming.

Start your free trial

Already a member? Sign in.

Ben Peatfield
Ben Peatfield
Ben is a highly experienced development chef, having previously worked internationally for a major flavour house across EMEA, with global FMCG companies as clients. His expertise spans market-leading restaurant groups, major UK retailers and private label R&D.

Latest stories

Latest development

Latest trends

Latest strategy