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The quest to make genuinely cheesy dairy-free cheese


Thursday 8 April 2021
The dairy-free cheese fridge at your local health food store could stand as a monument to the human capacity for both boundless creativity and self-deception. Roam its chilled confines and you might find ersatz cashew-nut camembert or blue-veined wedges of coconut-derived faux stilton. There may be pale logs of rice starch mozzarella, or chickpea flour formed into a ridged truckle of imitation parmesan. These products point to an ever-expanding galaxy of choices and a buoyant industry where, according to The Good Food Institute, sales grew by 18 per cent in the US in 2019 (compared with just one per cent growth for traditional animal-derived cheese). There is a revolution underway; an artisanal boom in plant-based fermentation far better than what was available even a decade ago. And forecasts predict the global vegan cheese market to almost triple in worth, to $7 billion (£5.1 billion), by 2030. ....

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Could this be the lab-made dinner party of our future?


Could this be the lab-made dinner party of our future?
22 Feb, 2021 06:00 AM
10 minutes to read
The menu consisted of a mushroom ravioli and a little gem lettuce salad with lab-made labneh and fake bacon made from the root systems of fungi. Photo / Amy Lombard, The New York Times
The menu consisted of a mushroom ravioli and a little gem lettuce salad with lab-made labneh and fake bacon made from the root systems of fungi. Photo / Amy Lombard, The New York Times
New York Times
By: Joel Stein
A slew of start-ups are engineering faux meats, eggs and dairy products that conjure a time when we move from farm-to-table to lab-to-table. ....

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