Researchers at Heriot-Watt University are pioneering a more health-conscious and environmentally-friendly option for vegan cheese, aiming to address the excessive solid fats prevalent in current offerings.
Professor Stephen Euston, who has dedicated nearly ten years to this initiative, has recently acquired additional funding from the EPSRC, enabling the transition of his research from theoretical frameworks to practical application through taste testing.
The challenge primarily arises from the ingredients found in existing dairy-free cheese products. According to Euston, “It’s fair to say that when most people try vegan cheese for the first time, they don’t wax lyrical.” He elaborates that traditional cheese is predominantly composed of protein, while its vegan counterparts often lack it, instead relying heavily on starches, flavorings, and significant quantities of coconut or palm oils.
At present, many vegan cheeses contain as much as 25% saturated fat to achieve a desirable “sliceable, meltable” quality. Euston adds that “consumers are becoming increasingly averse to palm and coconut oil due to the deforestation involved.” To address this concern, his research team is utilizing oleogelation — a method involving the incorporation of specialized molecules into liquid oils, such as sunflower or rapeseed oil sourced from the UK. This process helps create a 3D matrix that encapsulates the oil, allowing it to imitate the properties of solid fats.
Recent findings published in the journal Food Chemistry reveal that this innovative approach can lower saturated fat content to as little as 3%. An “unintended bonus” of the vegetable oil formulation is improved performance. “Meltability is one of the biggest complaints about vegan cheese — it’s not very oozey — so improving that feature is an unintended bonus,” remarks Euston.
The undertaking is now approaching its concluding phase. Within the next ten months, the cheese will be evaluated by a tasting panel to assess its on-plate performance. Although its flavor may closely resemble existing products, its nutritional benefits and environmental impact will see considerable improvements. “It won’t taste any better or worse than the current vegan cheese slices on the market,” Euston states, “but it will be more heart healthy and greener.”
