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Ancient fermentation techniques might be the key to improving vegan cheese, new study finds. Daiya Foods is already working on creamy shreds, slices, and blocks using the latest science.
Can we skip the dairy and still get a cheese that doesn't taste like plants?
Researchers came up with an idea to create a non-dairy cheese that resembles real cheese, but this time made up of plants.
Scientists use bacteria to make cheese from yellow peas, a plant-based and sustainable alternative to dairy cheese.
To produce plant-based cheeses that feel and taste like dairy cheese, scientists have their sights set on fermentation. In a new research result, scientists demonstrate the potential of fermentation for producing climate-friendly cheeses.