Evaluation and Manipulation of the Mechanisms and Interactions of Protein-Carbohydrates-Ingredients for Formulating Novel Plant-Based Cheese

Informations projet

NovelPBC

N° de convention de subvention: 101105558

DOI

10.3030/101105558

Projet clôturé

Date de signature de la CE 20 Mars 2023

Date de début 1 Octobre 2023

Date de fin 31 Janvier 2026

Financé au titre de

• Marie Skłodowska-Curie Actions (MSCA)

Coût total

Aucune donnée

Contribution de l’UE

€ 199 694,40

Coordonné par

TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
Ireland

Periodic Reporting for period 1 - NovelPBC (Evaluation and Manipulation of the Mechanisms and Interactions of Protein-Carbohydrates-Ingredients for Formulating Novel Plant-Based Cheese)

Période du rapport: 2023-10-01 au 2026-01-31

Résumé du contexte et des objectifs généraux du projet

The transition towards more sustainable food systems is a key priority at European and global level, driven by climate change mitigation targets, resource efficiency, and growing consumer demand for healthier and environmentally responsible diets. Dairy production is associated with high greenhouse gas emissions and energy use, while current plant-based cheese alternatives often fail to meet consumer expectations in terms of nutritional quality, texture, and functionality. Many commercially available plant-based cheese alternatives are characterized by low protein content, high fat levels, and limited resemblance to conventional cheese products. These limitations reduce consumer acceptance and slow the transition towards more sustainable dietary patterns.
Europe’s Farm to Fork Strategy and the European Green Deal call for innovative food solutions that are both environmentally sustainable and nutritionally adequate. However, achieving this transition requires products that consumers are willing to adopt at scale.
The overall objective of this project was to address these challenges by developing a scientifically grounded approach to the formulation of a novel plant-based cheese alternative with improved nutritional and functional properties. The project focused on understanding and manipulating the interactions between plant proteins, carbohydrates, and other ingredients to design cheese-like structures that better mimic the physicochemical and textural characteristics of dairy cheese, while supporting healthier nutritional profiles. Rather than relying on trial-and-error product development, the project applied advanced food material science and statistical optimization tools to systematically design improved plant-based cheese prototypes.
By combining food material science, experimental design, and advanced characterization techniques, the project aimed to deliver optimized plant-based cheese formulations with increased protein content and reduced fat levels compared with existing commercial plant-based products. The expected pathway to impact includes contributing to more sustainable food production, supporting innovation in the plant-based food sector, and providing knowledge that can be transferred to industrial development of next-generation dairy alternatives in line with European sustainability and food security strategies. Ultimately, the project contributes to enabling consumers to choose more sustainable food options without compromising on quality, nutrition, or functionality.

Travail effectué depuis le début du projet jusqu’à la fin de la période considérée dans le rapport et principaux résultats atteints jusqu’à présent

The project was implemented through a structured experimental approach combining ingredient screening, formulation optimization, and comprehensive product characterization. Initial pre-tests were conducted to identify suitable plant-based ingredients and define feasible concentration ranges. Based on these results, experimental designs were developed using response surface methodology to systematically evaluate the effects of formulation variables.
The functional properties of plant protein–carbohydrate systems were studied, followed by the preparation of plant-based cheese prototypes. The samples were characterized using a wide range of analytical techniques, including physicochemical composition (protein, fat and moisture), color, texture, meltability, thermal behaviour, and microstructure using advanced microscopy methods. Optimized formulations were then produced with and without flavour and color components and benchmarked against commercial dairy cheddar cheeses and commercial plant-based cheese alternatives. This benchmarking ensured that performance was assessed against real market references rather than laboratory targets alone.
The project generated robust scientific evidence on how specific plant protein combinations and formulation parameters influence structure, texture, and nutritional quality in cheese-like systems. The main achievements of the project include the successful development of optimized plant-based cheese formulations with improved structural integrity, desirable textural properties, and enhanced nutritional quality. In particular, the project demonstrated the feasibility of significantly increasing protein content while reducing fat levels compared with commercially available plant-based cheeses, without compromising key functional attributes. These results demonstrate that plant-based cheese alternatives can be designed using a science-driven approach to achieve both improved nutritional value and competitive technological performance.

Progrès au-delà de l’état des connaissances et impact potentiel prévu (y compris l’impact socio-économique et les conséquences sociétales plus larges du projet jusqu’à présent)

The project advances the state of the art by establishing clear structure–function relationships between plant proteins, carbohydrates, and formulation parameters in plant-based cheese systems. Unlike many existing products that rely heavily on fats and starches to achieve texture, this work demonstrates how targeted manipulation of protein–protein and protein–carbohydrate interactions can deliver cheese-like properties with improved nutritional profiles. This represents a shift from empirical formulation towards predictive, knowledge-based food design.
The results highlight new opportunities for the formulation of plant-based cheeses that are higher in protein and lower in fat, addressing a key limitation of current market offerings. Beyond product formulation, the project provides transferable methodological knowledge, including the use of systematic experimental design and multi-scale characterization, which can be applied to other plant-based food products. The approach developed in this project can therefore support innovation not only in cheese alternatives but across a broader range of plant-based food categories.
Further uptake of these results could be supported through scale-up studies, industrial validation, and alignment with food quality and safety standards. The findings also open pathways for future research into flavour optimization, consumer acceptance, and the integration of bioactive or functional ingredients. By reducing technical barriers in plant-based product development, the project strengthens Europe’s competitiveness in the rapidly growing alternative protein sector.

Project Summary