Dr. Nytko-Lutz completed her PhD in Inorganic Chemistry at MIT and has a BA in Chemistry from Dartmouth College. She has worked in the medical device industry and as a patent examiner at the US PTO. Prior to her current position, she worked at a London-based IP firm.
In terms of plant-based cheese production, most options on the market are made by isolating functional ingredients from different sources, processing them, combining them to form an emulsion, and then solidifying them. These cheeses often lack protein and contain additives like thickeners, stabilizers, and gelling agents to maintain their shape at room temperature. These additives prevent the cheeses from being marketed as “clean-label” products. On the other hand, some plant-based cheeses are made from whole, plant-based ingredients such as soy or nuts. These cheeses typically have more protein but still struggle to replicate the texture and melting behavior of dairy-based cheese due to the absence of casein.
Technology has played a significant role in plant-based cheese innovation. Recombinant DNA technologies and genetic engineering allow proteins like casein to be produced from plants, bacteria, and fungi. Precision fermentation, which combines artificial intelligence and machine learning with fermentation, can produce proteins at high yields in a short time. However, processing technology can still be improved to make it more energy-efficient.
Leveraging precision fermentation in dairy-free cheese manufacturing offers opportunities to create plant-based alternatives that have similar sensory properties to dairy cheese. Start-ups like New Culture and Fooditive are using this technology to develop meltable, stretchable non-dairy cheeses. These companies are seeking regulatory clearance to bring their products to the market.
There are several patent applications in the plant-based cheese R&D space. Companies are innovating by producing recombinant casein using precision fermentation processes or transgenic plants. Other companies are working on producing plant-based analogs to casein. This progress is promising as having protein closely resembling dairy casein is crucial for achieving the desired texture in plant-based cheese.
In terms of health claims, plant-based cheeses historically have been high in saturated fats and lack protein. Fortifying these cheeses with protein and adding micronutrients like calcium and vitamins A and B12 can support health claims and improve their nutritional value.
