In Part 1, we saw how the first two waves of plant-based cheese brought us to where we are today. From homemade recipes to impressive improvements in form and functionality, the evolution of plant-based cheese products have been truly remarkable.
Still, while the second wave of innovations has carved out a clear space for plant-based cheese products to evolve in the market, taste, texture, and ingredient/nutritional challenges are bringing it to its plateau.
The question is, what’s next?
Fortunately, we don’t have to look very far because it’s already here.
The Third Wave of Plant-Based Cheeses
The second wave looks poised to continue, refining and improving itself while these new approaches get underway.
Yet, unlike the previous stages in this evolutionary process, this third wave isn’t strictly linear. If anything, this wave is more branching off from what came before plant-based cheeses.
Where health-minded consumers may have been turned off by the long list of ingredients and “ultra-processed” nature of previous products, these newer items seek to return to nature.
How? By leveraging and innovating around the traditional and ancient art of fermentation.
“Much of the complexity of cheese is produced by the microflora and the enzymes they produce during the fermentation process. Through the degradation of the different milk components (proteins, carbohydrates, fats, etc.), they produce various metabolites that contribute to the flavor of the finished product,” explains Dr. Lourdes Mato, Associate Principal Scientist–Applied Research at Edlong.
“Different cultures of bacteria are associated with producing specific compounds. These compounds are responsible for the unique characteristics of various cheeses. For example, esters provide the fruity notes you might expect from hard-Italian and Swiss cheeses, whereas ketones create the defining notes of Bleu cheeses.”
She illustrates how, far from being limited to dairy products, similar knowledge has been utilized for much of human existence by everyone from bakers to brewers and with everything from kimchi to cocoa.
Through this fermentation renaissance, developers can use this traditional method to produce a product with the perception of being more natural than previous generations of plant-based cheese.
It also provides the opportunity to lean into the unique characteristics of ingredients for an even more delicious taste experience.
“Although you are working with a very different matrix than milk, fermentation of your plant-based ingredients has the potential to generate positive attributes. For example, foods made with pea proteins can have an overpowering beanie note. After the cultures work to degrade this ingredient, they may produce a more pleasant profile or modify/reduce the presence of that unwanted note.” says Dr. Mato.
While this won’t necessarily yield a direct analog to dairy cheese, after all, the media and substrates are entirely different; it can provide a cleaner tasting and more natural jumping-off point to work with.
This is where a company like Edlong can use its deep knowledge of dairy and fermentation to help top note or create an authentic profile to fill in the flavor gaps.
Evolution From Plant-Based Cheese to Alternative Cheese
This new wave might also be when we stop referring to these offerings as plant-based cheeses and start calling them, more appropriately, “alternative cheeses”.
The reason is the game-changing potential of precision fermentation.
Although this technology has been around for over thirty years, the fruits of its labor are finally making their way to store shelves.
This process aims to produce specific byproducts with no animal or plant involvement. Casein, one of the main proteins in milk, is already successfully being produced through precision fermentation.
Being neither plant nor animal-based, these ingredients have the power to jumpstart sustainable innovation and turn the animal-free alternative space upside down.
Beyond Analogs–Focus on Flavor
Lastly, this new wave of “alternative cheeses” may see the rise of more cheese-like than strict analogs.
As Dr. Mato expressed earlier, the fermentation of these plant-based formulations may yield unique and delicious attributes even if they don’t directly correspond to known cheese profiles.
According to Innova, in 2024, the #2 reason why people decided to purchase 100% plant-based products was because “It brings variety to my diet”, jumping ahead of “Being better for the environment”.
This goes to show that, at the end of the day, consumers want something that can fill a need and be delicious at the same time.
Still, whether you’re looking to mimic dairy cheeses better or show shoppers something new, it’s all about making it taste amazing.
So whether you are still riding the second wave or trying to catch the third, find out how Edlong can help you make it happen.
About the Authors:
Topics: Cheese applicationsDairy flavorsInnovationPlant-BasedVegan
Resource Type: Article
Resource Region: US