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Wikipedia

Vegan cheese

May 11, 2023

Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products.[1]

Vegan cheese made from cashews and almonds
Store-bought vegan shredded cheese

Vegan cheese can be made with components derived from vegetables, such as proteins, fats and milks (plant milks). It also can be made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans; other ingredients are coconut oil, nutritional yeast, tapioca,[2] rice, potatoes and spices.[3] 

History

Non-dairy cheese originated in China in the 16th century and was made with fermented tofu or whole soy.[4]

Later homemade vegan cheeses were made from soy flour, margarine, and yeast extract. With harder margarine, this can produce a hard vegan cheese that can be sliced; softer margarine produces a softer, spreadable cheese.[5]

The product became commercially available around the 1970s or 1980s.[6] These initial products were lower in quality than dairy cheese or today's vegan cheese, with a waxy, chalky or plastic-like texture.[6]

In the early 1990s, the only brand of vegan cheese available in the United States was Soymage.[7] Since then, the number and types (e.g., mozzarella, cheddar, etc.) of widely available vegan cheeses have diversified.[6][7] Also, soy-free options have since been explored. In the 1990s, vegan cheese sometimes cost twice as much as dairy cheese.[5]

 
Modern Kitchen brand strawberry-flavored vegan cream cheese, made with whey protein produced by microbes

From 2018 to 2020, several new companies were founded to make animal-free cheese, including New Culture, Change Foods, Legendairy Foods, and Better Dairy. Some use genetically engineered yeast to synthesize cow milk proteins without the use of cows.[8]

Market

As of 2018, the market for vegan cheese grew on a global scale. According to market research, Europe had the greatest market share of 43%, followed by North America, Asia-Pacific, South America and Middle East & Africa.[9] The global vegan cheese market is expected to attain a market value of $3.9 billion by the end of 2024, up from $2.1 billion in 2016.[10]

According to the Plant Based Food Association, the US market for plant-based foods is anticipated to reach $4 billion in sales by 2024.[11] The expansion is driven by the increased inclination towards vegetarian sources, rising urban populations, and greater preference towards international foods.[12][13] Multiple grocery chains expanded their geographical presence within specialty stores and supermarkets to address the anticipated growth for vegan cheeses, with annual sales growth expected at 8%.[9]

The more common types of vegan cheese being manufactured, distributed, and produced through this market are mozzarella, Parmesan, cheddar, Gouda, and cream cheese non-dairy based cheeses. These vegan cheeses are consumed in restaurants, grocery stores, bakeries, vegan school meals, and in homes. Vegan cheeses are expected to grow and diversify into the mid-2020s.[14]

As of 2017, vegan cheese is generally more expensive than dairy cheese for consumers.[15]

Labeling

Labeling of vegan cheese, like other vegan dairy analogues, is controversial, with dairy industry groups pushing to prohibit the use of terms like "cheese" on non-dairy products.[16] Labeling purely plant-based products as "cheese" is prohibited in the European Union and the United Kingdom.[17]

In February 2019, a Vancouver, British Columbia, vegan cheese shop was ordered by the Canadian Food Inspection Agency (CFIA) to stop calling their products cheese as it was 'misleading' to consumers, despite the store stating that their cheese was always labeled as "dairy-free" and "plant-based".[18] The CFIA later reversed the rejection and stated there was no objection for using the nomenclature "100% dairy-free plant-based cheese" provided that "it is truthful".[19]

European Union regulations state that terms applicable to dairy products, including "cheese", can be used to market only products derived from animal milk.[17] In June 2017 the Court of Justice of the European Union issued a judgement in relation to a German vegan food producer TofuTown, clarifying that purely plant-based products could not be labelled and sold as "plant cheese" or "veggie cheese" (Judgement in case C-422/16).[20]

In the United Kingdom, strict standards are applied to food labelling for terms such as "milk", "cheese" and "cream", which are protected to describe dairy products and may not be used to describe non-dairy produce.[21] In 2019, a Brixton, UK, vegan cheese shop was asked by Dairy UK to stop describing products as cheese because it 'misleads shoppers', although the store owners stated their "products were clearly marked as dairy-free."[22]

In 2020, vegan cheese company Miyoko's Creamery filed a lawsuit against the California Department of Food and Agriculture after the department ordered the company to stop using dairy words on its packaging.[23] In 2018, the company was sued in New York in a lawsuit that alleged customers were misled by the label "vegan butter".[24] Company founder Miyoko Schinner[25] is a leading advocate for free speech rights relating to vegan foods.[24][26]

Ingredients

The main ingredients are nuts, soy milk, and soy yogurt. Common plant-based proteins or vegetable proteins used in vegan cheeses are derived from edible sources of protein, such as soybeans, almond, and their milk.[27] Food scientists use a "blend of gums, protein, solids, and fats" to create the mouthfeel and melt of dairy cheese[28] since the ones made with nuts do not melt due to the solid base on which they are composed.[27] One vegan cheese product aims to solve this difficulty by making cheese with casein produced by yeast rather than by cows.[29]

Vegan cheeses used for market purpose are often not cultured or aged; instead acidic ingredients, such as lemon juice, are used to make it taste like cheese. Some cheeses are made in a different way, with more texture and taste. Ingredients of hard or firm vegan cheeses includes natural agents such as agar, carrageenan, tapioca flour, and xanthan gum.[27]

Nutrition

The nutritional value of vegan cheese varies.[30]

Most vegan cheese contains no cholesterol and less saturated fat than dairy cheese. Most vegan cheese is low in calcium, though the Go Veggie brand has similar calcium content to dairy cheese. Vegan cheese is generally not a good source of protein compared to dairy cheese.[15]

A 1998 study comparing cheddar cheese to one type of vegan cheese found that the vegan cheese had lower calories, fat, and protein, though protein content of dairy cheese varies by type. The vegan cheese had higher riboflavin and vitamin B12, making it an acceptable replacement for cheddar cheese in terms of those nutrients. On the other hand, the vegan cheese did not provide vitamin A or vitamin D, in contrast to cheddar cheese. The vegan cheese was found to be a useful source of calcium, but not as good a source as cheddar cheese.[5]

Some vegan cheeses may be fortified to provide vitamin B12, while other vegan cheeses are not.[15]

Production

Plant-based proteins or vegetable proteins are derived from edible sources of protein, such as soybeans and their milk.[31] The manufacturing process of fermentation is often in use to replicate dairy cheese texture and flavor, as well.[32] It is made with a different process from that used in dairy cheeses, as the proteins in plant-based milk reacts differently to culturing agents and do not coagulate as the traditional cheese does. It must be aged with other methods, as ambient temperature and humidity monitoring, and culturing agents, such as rejuvelac, nondairy yogurt, or kombucha, which are not recommended to use due to the risks involved in the fermentation process, and kefir grains that are recommended but not very used at present.[33][27] If these processes are not carried out properly, with good hygiene and correct fermentation methods, the product can carry pathogens, such as Salmonella, Listeria, E. coli, and others.[33]

Bans

Production and sale of vegan cheese has been banned in Turkey since 2022.[34]

Gallery

  •  

    Assorted vegan cheeses

  •  

    A vegan cheese platter

  •  

    Gnocchi made with vegan cheese

See also

References

  1. ^ Dixie Mahy, Miyoko Schinner, Artisan Vegan Cheese, Book Publishing Company, 2013, p. v.
  2. ^ Moreau, Elise. "What in the World is Vegan Cheese, Anyway? Can it Actually Replace 'Real' Cheese?". Foodie Buzz. Organic Authority. from the original on 3 April 2018. Retrieved 3 April 2018. Depending on the brand and recipe that's used, vegan cheese can be made from soy protein (used in shiny, slick, rubbery varieties), solidified vegetable oil (like coconut, palm, or safflower) nutritional yeast, thickening agar flakes, nuts (including cashews, macadamias, and almonds), tapioca flour, natural enzymes, vegetable glycerin, assorted bacterial cultures, arrowroot, and even pea protein.
  3. ^ "Evaluación de queso análogo a base de papa (Solanum tuberosum) con y sin especias como alternativa vegana" (PDF). UNIVERSIDAD LAICA ELOY ALFARO DE MANABÍ (in Spanish). 2019. (PDF) from the original on 22 October 2020. Retrieved 24 April 2023.
  4. ^ Kanner, Ellen (Spring 2019). "The Cult and Culture of Vegan Cheese". Holistic Primary Care. 20 (1): 21–22.
  5. ^ a b c Lightowler, Helen; Davies, Jill (1 January 1998). "The vegan dairy". Nutrition & Food Science. 98 (3): 153–157. doi:10.1108/00346659810208305. ISSN 0034-6659.
  6. ^ a b c "The Evolution of Vegan Cheese". Fresh n' Lean. 22 June 2015. from the original on 3 April 2018. Retrieved 3 April 2018.
  7. ^ a b Winograd, Jennifer; Winograd, Nathan (15 August 2011). "A Guide to Vegan Cheese". All American Vegan. from the original on 3 April 2018. Retrieved 3 April 2018.
  8. ^ Melody Bomgardner (5 October 2020). "Can Start-Ups Make Us Love Animal-Free Dairy?". C&E News. p. 29.
  9. ^ a b Research Ltd., Infiniti (2019). "Global vegan cheese market 2019-2023". TechNavio: 129.
  10. ^ "Global Plant-Based Cheese Market to Reach $3.9 Billion by 2024!". One Green Planet. 29 December 2017. Retrieved 1 July 2020.
  11. ^ "2018 U.S. Retail Sales Data for Plant-Based Foods". Plant Based Foods Association. Plant Based Foods Association. Retrieved 24 October 2019.
  12. ^ Research Ltd., Infiniti (2019). "Global vegan cheese market 2019-2023". TechNavio: 129.
  13. ^ "Artisanal vegan cheese comes into its own". San Francisco Chronicle. Hearst Newspapers. Retrieved 13 November 2019.
  14. ^ "Vegan Cheese Market 2018 | Industry Key Players, Growth, Trends, Analysis & Forecast to 2025". Amazing Newshub. 29 October 2018. Retrieved 6 November 2018.
  15. ^ a b c "A Guide to Vegan Cheese". Vegetarian Journal (2). 2017.
  16. ^ Lane, Sylvan (24 January 2020). "Senators ask FDA to crack down on non-dairy milks, cheeses". TheHill. Retrieved 18 April 2020.
  17. ^ a b "EU court bans dairy-style names for soya and tofu". BBC News. 14 June 2017. Retrieved 15 January 2021.
  18. ^ "Vancouver vegan cheese shop told they can no longer use the word 'cheese' in packaging". Global News. Retrieved 18 February 2019.
  19. ^ "CFIA to permit Blue Heron Creamery to use the word 'cheese' on label | Dished". Daily Hive. Retrieved 25 February 2019.
  20. ^ "Judgment in Case C-422/16 Verband Sozialer Wettbewerb eV v TofuTown.com GmbH" (PDF). Court of Justice of the European Union. Luxembourg. 14 June 2017. (PDF) from the original on 12 July 2017. Retrieved 15 January 2021.
  21. ^ "Food standards: labelling and composition". GOV.UK. Retrieved 15 January 2021.
  22. ^ "Britain's first all-vegan cheese shop causes a stink as dairy industry demands it changes branding". City A.M. Retrieved 17 February 2019.
  23. ^ "Vegan company Miyoko's Creamery sues California over labeling restrictions". SFChronicle.com. 7 February 2020. Retrieved 9 February 2020.
  24. ^ a b foodnavigator-usa.com. "Miyoko's Kitchen sued over vegan butter labels: 'Products bask in dairy's halo'". foodnavigator-usa.com. Retrieved 9 February 2020.
  25. ^ Kennedy, Alicia (1 April 2021). "Vegan Cheese Is Ready to Compete With Dairy. Is the World Ready to Eat It?". Eater. Retrieved 12 April 2021.
  26. ^ Simon, Michele (6 December 2018). "Miyoko's Scores Plant-Based Victory in Hometown of Petaluma!". Plant Based Foods Association. Retrieved 9 February 2020.
  27. ^ a b c d Schinner, Miyoko (14 March 2013). Artisan Vegan Cheese: From Everyday to Gourmet. Book Publishing Company. ISBN 978-1-57067-927-8.
  28. ^ Estabrook, Rachel (30 April 2012). "Cracking The Code: Making Vegan Cheese Taste Cheesier". The Salt. NPR. from the original on 3 April 2018. Retrieved 3 April 2018. But to make a true vegan cheese substitute, you can't use casein. So [Jonathan] Gordon's latest challenge has been to make a cheese that is completely free of animal byproducts but still retains the properties we love about cheese. 'The skill of the formulator is to use exactly the right amounts and blend of gums, protein, solids and fats to get a desirable, cheese-like bite and mouth feel while achieving a realistic melt (this is very difficult),' he tells The Salt. Those gums replace the casein, working as 'emulsifiers'and 'stabilizers' to hold the other ingredients together, according to Crowe. (The other ingredients include a protein base like soy or rice, water, oil, starches, flavors and colors.)
  29. ^ Messina, Ginny (28 September 2014). "Real Vegan Cheese and Real Nutrition Science". The Vegan RD. from the original on 3 April 2018. Retrieved 3 April 2018.
  30. ^ "Vegan Cheese: New and Improved Versions". Vegetarian Journal (3). 2008.
  31. ^ Jeske, Stephanie; Zannini, Emanuele; Arendt, Elke K. (1 August 2018). "Past, present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials". Food Research International. 110: 42–51. doi:10.1016/j.foodres.2017.03.045. hdl:10468/7832. ISSN 0963-9969. PMID 30029705. S2CID 51704506.
  32. ^ "The Vegan Way". scienceandfooducla. 26 September 2017. Retrieved 27 November 2018.
  33. ^ a b Schmitt, Nicolas; Yu, Gloria; Greve, Richard; McIntyre, Lorraine (2018-09-24). "Outbreak of S. Weltevreden linked to fermented cashew nut cheese in Victoria, BC". Environmental Health Review. doi:10.5864/d2018-017.
  34. ^ Axworthy, Nicole. "Vegan Cheese Is Now Banned In Turkey in Latest Global Label War". VegNews.com. Retrieved 18 July 2022.

Further reading

  • Shurtleff, W.; Aoyagi, A. (2013). History of Cheese, Cream Cheese and Sour Cream Alternatives (With or Without Soy) (1896-2013):: Extensively Annotated Bibliography and Sourcebook. Soyinfo Center. ISBN 978-1-928914-61-7.

May 11, 2023
vegan, cheese, category, dairy, plant, based, cheese, analogues, range, from, soft, fresh, cheeses, aged, cultured, hard, grateable, cheeses, like, plant, based, parmesan, defining, characteristic, vegan, cheese, exclusion, animal, products, made, from, cashew. Vegan cheese is a category of non dairy plant based cheese analogues Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant based Parmesan The defining characteristic of vegan cheese is the exclusion of all animal products 1 Vegan cheese made from cashews and almondsStore bought vegan shredded cheese Vegan cheese can be made with components derived from vegetables such as proteins fats and milks plant milks It also can be made from seeds such as sesame sunflower nuts cashew pine nut peanuts almond and soybeans other ingredients are coconut oil nutritional yeast tapioca 2 rice potatoes and spices 3 Contents 1 History 2 Market 3 Labeling 4 Ingredients 5 Nutrition 6 Production 7 Bans 8 Gallery 9 See also 10 References 11 Further readingHistory EditNon dairy cheese originated in China in the 16th century and was made with fermented tofu or whole soy 4 Later homemade vegan cheeses were made from soy flour margarine and yeast extract With harder margarine this can produce a hard vegan cheese that can be sliced softer margarine produces a softer spreadable cheese 5 The product became commercially available around the 1970s or 1980s 6 These initial products were lower in quality than dairy cheese or today s vegan cheese with a waxy chalky or plastic like texture 6 In the early 1990s the only brand of vegan cheese available in the United States was Soymage 7 Since then the number and types e g mozzarella cheddar etc of widely available vegan cheeses have diversified 6 7 Also soy free options have since been explored In the 1990s vegan cheese sometimes cost twice as much as dairy cheese 5 Modern Kitchen brand strawberry flavored vegan cream cheese made with whey protein produced by microbes From 2018 to 2020 several new companies were founded to make animal free cheese including New Culture Change Foods Legendairy Foods and Better Dairy Some use genetically engineered yeast to synthesize cow milk proteins without the use of cows 8 Market EditAs of 2018 the market for vegan cheese grew on a global scale According to market research Europe had the greatest market share of 43 followed by North America Asia Pacific South America and Middle East amp Africa 9 The global vegan cheese market is expected to attain a market value of 3 9 billion by the end of 2024 up from 2 1 billion in 2016 10 According to the Plant Based Food Association the US market for plant based foods is anticipated to reach 4 billion in sales by 2024 11 The expansion is driven by the increased inclination towards vegetarian sources rising urban populations and greater preference towards international foods 12 13 Multiple grocery chains expanded their geographical presence within specialty stores and supermarkets to address the anticipated growth for vegan cheeses with annual sales growth expected at 8 9 The more common types of vegan cheese being manufactured distributed and produced through this market are mozzarella Parmesan cheddar Gouda and cream cheese non dairy based cheeses These vegan cheeses are consumed in restaurants grocery stores bakeries vegan school meals and in homes Vegan cheeses are expected to grow and diversify into the mid 2020s 14 As of 2017 vegan cheese is generally more expensive than dairy cheese for consumers 15 Labeling EditLabeling of vegan cheese like other vegan dairy analogues is controversial with dairy industry groups pushing to prohibit the use of terms like cheese on non dairy products 16 Labeling purely plant based products as cheese is prohibited in the European Union and the United Kingdom 17 In February 2019 a Vancouver British Columbia vegan cheese shop was ordered by the Canadian Food Inspection Agency CFIA to stop calling their products cheese as it was misleading to consumers despite the store stating that their cheese was always labeled as dairy free and plant based 18 The CFIA later reversed the rejection and stated there was no objection for using the nomenclature 100 dairy free plant based cheese provided that it is truthful 19 European Union regulations state that terms applicable to dairy products including cheese can be used to market only products derived from animal milk 17 In June 2017 the Court of Justice of the European Union issued a judgement in relation to a German vegan food producer TofuTown clarifying that purely plant based products could not be labelled and sold as plant cheese or veggie cheese Judgement in case C 422 16 20 In the United Kingdom strict standards are applied to food labelling for terms such as milk cheese and cream which are protected to describe dairy products and may not be used to describe non dairy produce 21 In 2019 a Brixton UK vegan cheese shop was asked by Dairy UK to stop describing products as cheese because it misleads shoppers although the store owners stated their products were clearly marked as dairy free 22 In 2020 vegan cheese company Miyoko s Creamery filed a lawsuit against the California Department of Food and Agriculture after the department ordered the company to stop using dairy words on its packaging 23 In 2018 the company was sued in New York in a lawsuit that alleged customers were misled by the label vegan butter 24 Company founder Miyoko Schinner 25 is a leading advocate for free speech rights relating to vegan foods 24 26 Ingredients EditThe main ingredients are nuts soy milk and soy yogurt Common plant based proteins or vegetable proteins used in vegan cheeses are derived from edible sources of protein such as soybeans almond and their milk 27 Food scientists use a blend of gums protein solids and fats to create the mouthfeel and melt of dairy cheese 28 since the ones made with nuts do not melt due to the solid base on which they are composed 27 One vegan cheese product aims to solve this difficulty by making cheese with casein produced by yeast rather than by cows 29 Vegan cheeses used for market purpose are often not cultured or aged instead acidic ingredients such as lemon juice are used to make it taste like cheese Some cheeses are made in a different way with more texture and taste Ingredients of hard or firm vegan cheeses includes natural agents such as agar carrageenan tapioca flour and xanthan gum 27 Nutrition EditThe nutritional value of vegan cheese varies 30 Most vegan cheese contains no cholesterol and less saturated fat than dairy cheese Most vegan cheese is low in calcium though the Go Veggie brand has similar calcium content to dairy cheese Vegan cheese is generally not a good source of protein compared to dairy cheese 15 A 1998 study comparing cheddar cheese to one type of vegan cheese found that the vegan cheese had lower calories fat and protein though protein content of dairy cheese varies by type The vegan cheese had higher riboflavin and vitamin B12 making it an acceptable replacement for cheddar cheese in terms of those nutrients On the other hand the vegan cheese did not provide vitamin A or vitamin D in contrast to cheddar cheese The vegan cheese was found to be a useful source of calcium but not as good a source as cheddar cheese 5 Some vegan cheeses may be fortified to provide vitamin B12 while other vegan cheeses are not 15 Production EditPlant based proteins or vegetable proteins are derived from edible sources of protein such as soybeans and their milk 31 The manufacturing process of fermentation is often in use to replicate dairy cheese texture and flavor as well 32 It is made with a different process from that used in dairy cheeses as the proteins in plant based milk reacts differently to culturing agents and do not coagulate as the traditional cheese does It must be aged with other methods as ambient temperature and humidity monitoring and culturing agents such as rejuvelac nondairy yogurt or kombucha which are not recommended to use due to the risks involved in the fermentation process and kefir grains that are recommended but not very used at present 33 27 If these processes are not carried out properly with good hygiene and correct fermentation methods the product can carry pathogens such as Salmonella Listeria E coli and others 33 Bans EditProduction and sale of vegan cheese has been banned in Turkey since 2022 34 Gallery Edit Assorted vegan cheeses A vegan cheese platter Gnocchi made with vegan cheeseSee also EditMiyoko Schinner Plant milkReferences Edit Dixie Mahy Miyoko Schinner Artisan Vegan Cheese Book Publishing Company 2013 p v Moreau Elise What in the World is Vegan Cheese Anyway Can it Actually Replace Real Cheese Foodie Buzz Organic Authority Archived from the original on 3 April 2018 Retrieved 3 April 2018 Depending on the brand and recipe that s used vegan cheese can be made from soy protein used in shiny slick rubbery varieties solidified vegetable oil like coconut palm or safflower nutritional yeast thickening agar flakes nuts including cashews macadamias and almonds tapioca flour natural enzymes vegetable glycerin assorted bacterial cultures arrowroot and even pea protein Evaluacion de queso analogo a base de papa Solanum tuberosum con y sin especias como alternativa vegana PDF UNIVERSIDAD LAICA ELOY ALFARO DE MANABI in Spanish 2019 Archived PDF from the original on 22 October 2020 Retrieved 24 April 2023 Kanner Ellen Spring 2019 The Cult and Culture of Vegan Cheese Holistic Primary Care 20 1 21 22 a b c Lightowler Helen Davies Jill 1 January 1998 The vegan dairy Nutrition amp Food Science 98 3 153 157 doi 10 1108 00346659810208305 ISSN 0034 6659 a b c The Evolution of Vegan Cheese Fresh n Lean 22 June 2015 Archived from the original on 3 April 2018 Retrieved 3 April 2018 a b Winograd Jennifer Winograd Nathan 15 August 2011 A Guide to Vegan Cheese All American Vegan Archived from the original on 3 April 2018 Retrieved 3 April 2018 Melody Bomgardner 5 October 2020 Can Start Ups Make Us Love Animal Free Dairy C amp E News p 29 a b Research Ltd Infiniti 2019 Global vegan cheese market 2019 2023 TechNavio 129 Global Plant Based Cheese Market to Reach 3 9 Billion by 2024 One Green Planet 29 December 2017 Retrieved 1 July 2020 2018 U S Retail Sales Data for Plant Based Foods Plant Based Foods Association Plant Based Foods Association Retrieved 24 October 2019 Research Ltd Infiniti 2019 Global vegan cheese market 2019 2023 TechNavio 129 Artisanal vegan cheese comes into its own San Francisco Chronicle Hearst Newspapers Retrieved 13 November 2019 Vegan Cheese Market 2018 Industry Key Players Growth Trends Analysis amp Forecast to 2025 Amazing Newshub 29 October 2018 Retrieved 6 November 2018 a b c A Guide to Vegan Cheese Vegetarian Journal 2 2017 Lane Sylvan 24 January 2020 Senators ask FDA to crack down on non dairy milks cheeses TheHill Retrieved 18 April 2020 a b EU court bans dairy style names for soya and tofu BBC News 14 June 2017 Retrieved 15 January 2021 Vancouver vegan cheese shop told they can no longer use the word cheese in packaging Global News Retrieved 18 February 2019 CFIA to permit Blue Heron Creamery to use the word cheese on label Dished Daily Hive Retrieved 25 February 2019 Judgment in Case C 422 16 Verband Sozialer Wettbewerb eV v TofuTown com GmbH PDF Court of Justice of the European Union Luxembourg 14 June 2017 Archived PDF from the original on 12 July 2017 Retrieved 15 January 2021 Food standards labelling and composition GOV UK Retrieved 15 January 2021 Britain s first all vegan cheese shop causes a stink as dairy industry demands it changes branding City A M Retrieved 17 February 2019 Vegan company Miyoko s Creamery sues California over labeling restrictions SFChronicle com 7 February 2020 Retrieved 9 February 2020 a b foodnavigator usa com Miyoko s Kitchen sued over vegan butter labels Products bask in dairy s halo foodnavigator usa com Retrieved 9 February 2020 Kennedy Alicia 1 April 2021 Vegan Cheese Is Ready to Compete With Dairy Is the World Ready to Eat It Eater Retrieved 12 April 2021 Simon Michele 6 December 2018 Miyoko s Scores Plant Based Victory in Hometown of Petaluma Plant Based Foods Association Retrieved 9 February 2020 a b c d Schinner Miyoko 14 March 2013 Artisan Vegan Cheese From Everyday to Gourmet Book Publishing Company ISBN 978 1 57067 927 8 Estabrook Rachel 30 April 2012 Cracking The Code Making Vegan Cheese Taste Cheesier The Salt NPR Archived from the original on 3 April 2018 Retrieved 3 April 2018 But to make a true vegan cheese substitute you can t use casein So Jonathan Gordon s latest challenge has been to make a cheese that is completely free of animal byproducts but still retains the properties we love about cheese The skill of the formulator is to use exactly the right amounts and blend of gums protein solids and fats to get a desirable cheese like bite and mouth feel while achieving a realistic melt this is very difficult he tells The Salt Those gums replace the casein working as emulsifiers and stabilizers to hold the other ingredients together according to Crowe The other ingredients include a protein base like soy or rice water oil starches flavors and colors Messina Ginny 28 September 2014 Real Vegan Cheese and Real Nutrition Science The Vegan RD Archived from the original on 3 April 2018 Retrieved 3 April 2018 Vegan Cheese New and Improved Versions Vegetarian Journal 3 2008 Jeske Stephanie Zannini Emanuele Arendt Elke K 1 August 2018 Past present and future The strength of plant based dairy substitutes based on gluten free raw materials Food Research International 110 42 51 doi 10 1016 j foodres 2017 03 045 hdl 10468 7832 ISSN 0963 9969 PMID 30029705 S2CID 51704506 The Vegan Way scienceandfooducla 26 September 2017 Retrieved 27 November 2018 a b Schmitt Nicolas Yu Gloria Greve Richard McIntyre Lorraine 2018 09 24 Outbreak of S Weltevreden linked to fermented cashew nut cheese in Victoria BC Environmental Health Review doi 10 5864 d2018 017 Axworthy Nicole Vegan Cheese Is Now Banned In Turkey in Latest Global Label War VegNews com Retrieved 18 July 2022 Further reading EditShurtleff W Aoyagi A 2013 History of Cheese Cream Cheese and Sour Cream Alternatives With or Without Soy 1896 2013 Extensively Annotated Bibliography and Sourcebook Soyinfo Center ISBN 978 1 928914 61 7 Portals Food Drink Retrieved from https en wikipedia org w index php title Vegan cheese amp oldid 1151449578, wikipedia, wiki, book, books, library,

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