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Cheese is the most demanding food in the entire dairy family to emulate using non-animal and dairy free ingredients. The complex physical and taste profiles of animal-derived milk products make plant-based cheese manufacturing challenging to pull off. But the growing appetite for lactose-free and non dairy products is serving alternative platters of cheese.

Which plant-based cheese equipment do you need?

Complete cutting, mixing, emulsifying and heating system

From laboratory scale to large volume food or cosmetic productio...

Ultrafine pin mill

Particularly designed for humid, oily, and greasy products.

Flash drying system

Flash drying refers to the removal of moisture by a stream of hot gas that goes through a stream of small...

Continuous extruder for mixing solids and liquids

An extrusion machine pushes or pulls material through a shaped die to f...

Economic dispersing machine for emulsions and suspensions

For products of medium viscosity and relatively consistent par...

Cheese grater

Breaking down large blocks into grated, shredded, powdered or planed cheese requires multiple graded discs that ...

Industrial sauce pan

For the small and medium food industry, economical use of time, space and human resources is critical wh...

Skin packaging machine

Skin packaging is when a product is placed on a tray or a paperboard with a thin layer of plastic plac...

Stand-alone ultrasonic medium scale food cutting machine

Accurately cutting food products in their desired shape, is a pr...

Cake ultrasonic cutter

Some cake items you may wish to cut can feature substantial amounts of cream. But that cream could sme...

Industrial washer for plastic crates

In the food production sector, hygiene regulations are getting stringent by the day. E...

Grated cheese case packing machine

Large-scale cheese manufacturers process and handle products of different sizes and volu...

Industrial guillotine machine for extruded foods

Textured vegetable proteins made from soy, wheat, and oats are extruded i...
Leak testing machine

Leak tester for pouches and MAP packaging

Nuts are packed with unsaturated fatty acids, which means they are prone to oxid...

Stories about Plant-based cheese

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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Avoid sedimentation of large particles to produce a cheesy mouthfeel

The sensory attributes present a formidable challenge to the preparation of plant-based cheese. The flavors, taste, and aroma of plant ingredients do not match those of dairy products. Blend your base mix with nutritional yeast, tapioca starch and/or different types of alternative milk such as soymilk and nut milk to obtain a dairy-like sensory profile.

Similarly, plant material gives a different mouthfeel, usually produced by the sedimentation of larger particles. Adding sodium bicarbonate softens the plant material to reduce the gritty texture often associated with cheese made from dairy free ingredients.

Cheesemaking without dairy is difficult for many reasons. But the biggest challenge was finding a dairy free ingredient that contained enough fat to make vegan cheese a possibility. However, Food manufacturers found that cashew nuts, coconut and almonds would solve the problem.

Manipulate stretchability with moisture content

The famous Caprese salad or a classic pizza Margherita would be something else without mozzarella. The high water content emulsifies the milk protein to give the cheese its signature stretchability.

But plant protein has a narrow amino acid profile, so water content needs to be adjusted accordingly. Extruded fava protein requires between 40 and 50 weight percentage to achieve a similar stretchability. Moreover, oil and starch content of around 20 wt% each produce mozzarella-like meltability in vegan cheese.

Labeling restrictions for plant-based cheese processing

Many jurisdictions restrict the term ‘cheese’ to animal-derived items. The European Union forbids the term for products made from plant ingredients but stopped short of banning related dairy terms like ‘creamy’ or ‘vegan alternative to cheese’.

In the United States, the standards of identity of cheese products include animal-based dairy products. But the Food and Drugs Administration is assessing proposals to update the definition and applicability of terms.

Processing steps involved in plant-based-cheese making

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