Call for partners | CHEESE! Fermentation for improving taste and texture of plant-based cheese

In the last decade, efforts were focus on enhancing the nutritional quality of plant-based products by means of increasing the protein content. While higher protein content improves nutritional value, it also directly influences sensory attributes. Texturally, increased protein can result in a firmer, sometimes overly dense structure, and may introduce graininess or dryness—qualities that can undermine the eating experience. From a flavour perspective, many plant proteins naturally contain fat oxidation-derived compounds that lead to bitterness and characteristic beany off notes, often overpowering the delicate flavour profile expected from cheese.

To address these limitations, we aim to explore the potential of targeted fermentation for improving both flavour and texture. Carefully selected microbial cultures can convert undesirable volatile compounds into more neutral or pleasant ones, effectively reducing off notes that stem from plant-derived ingredients. At the same time, specific microorganisms are capable of producing key flavour molecules—such as short-chain fatty acids, aldehydes and ketones—that closely mimic the complex aromatic profile of dairy cheese, thereby enhancing authenticity.

Natural fermentation also plays a crucial role in shaping texture. Through proteolysis, microbial cultures break proteins into smaller fractions, influencing firmness, elasticity and overall mouthfeel. Similarly, the enzymatic breakdown of certain polysaccharides can contribute to creaminess and structural refinement, bringing plant-based cheese alternatives closer to the sensory qualities that consumers may desire. In addition, hybrid formulations that combine plant-based and animal-derived feedstocks offer an extra avenue for optimisation.  

Within this project, we aimed to use a semi to high-throughput approach to evaluate various protein-fat matrix formulations (including processing conditions) and screen a selection of microorganisms and their impact on texture and taste formation (during ageing).