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.
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.
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