VEGAN CHEESES

Key technological challenges in plant-based cheese alternative production

Plant-based cheese alternatives lack the casein network that provides the structure of dairy cheese. The structure is built primarily on starch gelation, crystallisation of solid vegetable fat (typically coconut oil) and, where present, the heat-set gel of plant proteins such as pea, soy or chickpea. The challenges therefore differ from those in dairy cheese:

• Rubbery or, conversely, brittle body in slices; a sticky, doughy mouthfeel in starch-heavy formulations.
• Product that either does not melt at all in the oven or flows with oiling-off; limited stretch.
• Syneresis on cooling; hardening during storage due to starch retrogradation.
• Off-flavours from legume and cereal sources; whitish-grey colour.
• Spoilage risk in non-fermented formulations due to high pH and water activity.

Solution approach

In a plant-based formulation, texture is determined not by a single ingredient but by three complementary systems:

• Starch and hydrocolloid network: modified starches provide the gel body, while synergistic hydrocolloid combinations such as carrageenan, locust bean gum and konjac gum deliver elasticity, water binding and sliceability. The starch type directly governs meltability.
• Fat phase: the melting profile of the solid fat controls both firmness when cold and flow in the oven; a fine, stable fat dispersion prevents oiling-off.
• Protein phase: microbial transglutaminase creates covalent cross-links between glutamine and lysine residues in plant proteins, tightening the protein gel and yielding a more elastic texture, thereby reducing the formulation's dependence on starch.

Phosphate-based salts can contribute to emulsion stability by influencing the solubility of plant protein and the pH. However, the calcium paracaseinate mechanism found in dairy cheese is absent here; the effect is formulation-specific and must be verified by trial.

PROMEL product groups

• Stabiliser and structure systems (Promel Supermix 20, Promel Süpermix 70, Promel M 391, Promel S4020) — free water binding, firm and sliceable body, reduced clumping of shredded particles; Süpermix 70 is composed of carrageenan, konjac gum and locust bean gum.
• Enzyme (Promel Ultralase-1000) — microbial transglutaminase for strengthening the plant protein gel.
• Phosphate-based salts (Promel MS 31, Promel MS 85) — for trial use in formulations containing plant protein to adjust emulsion stability and meltability.
• Colour, smoke and processing aids (Promel Beta Carotene EM 5%, Promel Smoke Flavour 10E, Promel Antifoam) — cheddar tone, smoked varieties and foam control during mixing.

Some products associated with this application area are of animal origin: EMC and cheddar flavourings are derived from milk, lysozyme from egg; chymosin is intended for milk coagulation and has no function in plant-based systems. These products are not used in formulations carrying a vegan claim.

Process and formulation tips

• The mass is typically heated above 70 °C for full starch gelatinisation; hot filling followed by rapid cooling improves structural consistency.
• Transglutaminase is added to the protein dispersion before heat treatment, typically held at 40–50 °C, and then inactivated by the subsequent heat treatment.
• Hydrocolloids are pre-blended with fat or sugar to ensure lump-free dispersion.
• If part of the solid fat is replaced with liquid oil, firmness and meltability must be readjusted.
• Lowering the pH with organic acid brings the flavour profile closer to cheese and supports microbial stability; this should be validated with shelf life tests.
• Preservative selection and product naming: plant-based alternatives are not classified as dairy products under food regulations. The permissibility of preservatives approved for cheese in these products, and the use of the term "cheese" in the sales name, must be verified separately.

Frequently asked questions

Are analogue cheese and plant-based cheese alternatives the same thing?

No. Most analogue cheeses use vegetable fat instead of milk fat but still contain casein or milk powder; these products are not vegan. In a plant-based formulation, all proteins and additives must be of plant or microbial origin.

The product does not melt in the oven — what can be done?

Meltability is largely determined by the starch type and fat level. Switching to a starch with lower gel strength, increasing the solid fat content and avoiding an overly strong hydrocolloid network will improve meltability.

Does transglutaminase give the same result with every plant protein?

No. The effect depends on the lysine and glutamine content and the solubility of the protein; pea and soy proteins are generally good substrates. Dosage and holding time must be determined by trial.

Once you share your protein source, fat phase and target application (sliced, shredded, pizza), the Technofood R&D team will help you design the right stabiliser and enzyme combination; you can request samples for pilot trials.