WHITE PAPER
Optimising plant-based cheese production
Vegging up on plant-based cheeses
Plant-based cheeses are a growth industry in many parts of the world, particularly in Western Europe, North America and India. Health awareness, lactose intolerance, avoidance of animal products, and cultural preferences are some of the factors driving this growth.
But plant-based cheeses rely on vegetables, grains and nuts rather than dairy milk, so how does it work? How can you choose ingredients, formulations and process parameters that will yield cheeses that mimic the beloved taste, texture and aroma of dairy cheeses? Tetra Pak now offers a well-formulated set of principles for achieving that quality level in a cost-efficient manner.
We’ve created a new white paper called “Optimising plant-based cheese production,” which shows you how to leverage ingredients, equipment, and application knowhow to achieve the tastes, textures and aromas you want to deliver to your customers.
Our white paper describes plant-based cheese production from three perspectives:
- Ingredients – which vary greatly in protein/fat content and functional characteristics, and make special demands on equipment
- Technology – using familiar line components, but in different ways than the dairy industry, mainly due to ingredient chemistry
- Application knowhow – how ingredients interact with processing in special ways… and the secret is all in the mixer.
We also present some sample line solutions that are specifically designed for plant-based production – tuning the process for greater efficiency through clever engineering and machine configuration.
Sign up to download “Optimising plant-based cheese production”
Our new white paper, “Optimising plant-based cheese production,” shows you how to leverage ingredients, equipment, and application knowhow to achieve the tastes, textures and aromas you want to deliver to your customers.
Note: downloadable asset in English
