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Scientists Find Way to Make Healthier and ‘Oozier’ Vegan Cheese
The recipe cuts saturated fat to as low as 3% and melts better than several coconut oil-based alternatives, researchers said.
- Researchers at Heriot-Watt University have developed a new vegan cheese using vegetable oils like rapeseed and sunflower, aiming to offer a healthier and more sustainable option than existing alternatives.
- Traditional vegan cheese often relies on solid fats like coconut or palm oil to achieve the desired texture, which typically results in high saturated fat content of up to 25%.
- Scientists achieved this using oleogelation, a process where special molecules trap liquid oil in microscopic structures, reducing saturated fat to as low as 3% while improving meltability.
- The HWU team received funding from the Physical Sciences Research Council to move the product from laboratory testing into real-world evaluation within the next 10 months.
- Professor Stephen Euston, whose peer-reviewed work appears in Food Chemistry, aims to create a product that is both healthier for consumers and more sustainable for the planet.
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25 Articles
Evening Standard+23 Reposted by 23 other sources
Scientists find way to make healthier and ‘oozier’ vegan cheese
Vegan cheese is typically made from a combination of starch and solid fats like coconut or palm oil.
·London, United Kingdom
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Total News Sources25
Leaning Left5Leaning Right0Center16Last UpdatedBias Distribution76% Center
Bias Distribution
- 76% of the sources are Center
76% Center
L 24%
C 76%
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