The Evolution of Protein-Enriched Plant-Based Cheese

The world of plant-based cheese is undergoing a remarkable transformation. Having witnessed this evolution up close, especially in my role at ChickP, I’ve seen firsthand not only how the industry has evolved in flavor and texture but also in its fundamental approach to nutrition. This progression can be mapped out in three phases, each showcasing the industry’s growing sophistication and responsiveness to consumer demands:

Stage 1: The Protein Gap in Early Plant-Based Cheese

When plant-based cheeses first hit the market, they were primarily composed of fats, water, and starches, often loaded with emulsifiers and stabilizers. These products mimicked the appearance of dairy cheese but were nutritionally inadequate, containing little to no protein. Unlike dairy cheeses, which boast 20-30% protein content, most early plant-based options had 0% protein. This was a significant shortfall, especially for those of us who understand the importance of protein in a balanced diet.

Stage 2: Compromised Sensory Experience with Protein Addition

As consumers became more aware of the need for nutritious ingredients, manufacturers started developing healthier plant-based options. This trend gained momentum after a report by NOVA spotlighted that product labels should claim a minimal ingredient list and reflect higher nutritional standards. 

However, adding plant proteins often led to off-flavors, unwanted colors, and poor textures. Specifically, when proteins were added to plant-based cheeses, they disrupted the starch-based structure that provides texture, resulting in significant challenges to the cheese's overall quality and functionality.

Stage 3: Current Focus - High Protein Without Compromise

Today, the focus has shifted toward further elevating plant-based cheeses. Many manufacturers I work with are striving to increase protein content to 8% or more while maintaining a clean label and achieving flavors and textures that closely mimic dairy cheese. 

This shift became particularly evident in my discussions with customers who no longer accept just any protein content—they now demand products that exceed 8% protein that doesn’t affect the consumers’ sensory demands. 

This is no small feat, but it's where the industry is headed, and at ChickP, we're at the forefront of this movement.

How can ChickP Help?

At ChickP, we’ve developed over 10 types of plant-based cheeses to guide our customers. We collaborate closely with them, using our expertise to help create their next optimal plant-based cheese product. 

Our plant-based proteins address all these challenges:

High Solubility and Emulsification:

Our S930 protein isolate integrates seamlessly into the starch matrix, preserving and even enhancing the cheese's texture.

Complete Protein Profile:

Both our S930 and G910 protein isolates, are complete proteins, containing all essential amino acids levels according to the World Health Organization’s recommendations.

Refined for Excellence:

We refine our proteins to achieve a 90% protein concentration, resulting in seamless flavors and white color, perfect for creating visually and tastefully appealing cheeses.

No Need for Stabilizers:

Thanks to the high functionality of our proteins, our cheeses require no additional stabilizers.

Contact us here to discover how ChickP can support your development needs.

To sum up: 

Not all plant-based cheeses are protein-deficient or lacking in flavor. In fact, significant progress has been made in plant protein solutions. I've personally tasted excellent plant-based cheeses made from almonds and cashews that not only offer high protein percentages but also deliver on taste and texture. The plant-based cheese industry is just beginning to realize its full potential. With continuous innovation and a commitment to solving the challenges of taste, texture, and nutrition, the future of plant-based cheese is bright and promising. As we continue to refine and perfect these products, I believe we will soon reach a point where plant-based cheese becomes the preferred choice for consumers, not just an alternative.

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About the Author: 

Maor Dahan is the Head of Development & Applications at ChickP, where he leads the innovation of chickpea ingredient solutions, focusing on the development of high-protein, clean-label alternatives. With over a decade of experience in the food industry, including key roles at Nestlé, Maor has a strong background in R&D and food engineering. His expertise spans developing culinary and dairy alternatives, making him a driving force in the evolution of plant-based products that meet consumer demands for taste, texture, and nutrition.