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.