What's Happening?
FoodNavigator reports on the use of AI and fermentation to improve plant-based cheese products. The article outlines the challenges faced by plant-based cheese manufacturers, such as achieving the right texture and flavor. Fermentation is highlighted
as a natural method to enhance flavor and texture while maintaining a clean label. AI is being used to screen microbes that can improve the quality of plant-based cheeses, potentially accelerating innovation in this sector.
Why It's Important?
The development of plant-based cheese alternatives is crucial for meeting the growing demand for vegan and lactose-free products. By leveraging AI and fermentation, manufacturers can create products that closely mimic traditional cheese, appealing to a broader consumer base. This innovation supports the plant-based food industry's growth and contributes to more sustainable food production practices.
