Plant-based cheese

Amano's enzymes can help create high-protein plant-based cheeses that stretch and melt beautifully like regular cheese while maintaining its creamy texture and robust flavor.

Solutions of Amano Enzyme
Application Resources

Overview

With the growing interest in non-dairy products for a more sustainable food supply, consumer interest in plant-based cheese is also rising. While regular dairy cheese is generally considered a good source of protein and calcium, plant-based cheese often contains very little protein and is high in carbohydrates. The addition of protein to plant-based cheese significantly reduces its extensibility, heat melting, and gelatinizing capacity resulting in a brittle, unappealing product.

Plant-Based Cheese Nutrition Facts Table

Nutrition Facts per 100g¹⁾²⁾

Content	Plant-based cheese (Coconut-based)	Dairy cheese (Cheddar)
Calories	250 kcal	429 kcal
Total Fat	21 g	36 g
Staturated Fat	14 g	21 g
Sodium	0.8 g	0.8 g
Total carbohydrate	21 g	0 g
Dietary fiber	0 g	0g
Total Sugars	0 g	4 g
Protein	0 g	25 g
Calusium	0 g	0.7 g

Solutions of Amano Enzyme

CheeseMax™ PB can help create high-protein cheese that stretches and melts beautifully.

Texture is a major challenge for high-protein plant-based cheeses, leading to difficulties in processing and resulting in a product with a brittle, unappealing texture. CheeseMax PB, developed with Amano Enzyme’s technology, solves all these problems, and helps develop plant-based cheese with high protein content, extensibility, and heat-melting ability.

References and Cited Papers

1)Nutrients 2022, 14, 1247.

2)U.S. Department of Agriculture. FoodData Central. Cheddar Cheese. April 1, 2019

Application Resources

We provide a diverse collection of application materials that highlight the use of enzymes across different fields and our product offerings. Please don't hesitate to request these materials.

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