Researchers at the University of Guelph and Canadian Light Source Inc. are working on developing plant-based cheeses that mimic the characteristics of dairy cheese while offering improved health benefits. The research focuses on understanding how plant-based proteins interact with alternative cheese structures to replicate the creamy texture and melting properties of traditional cheese. Studies have found that a blend of sunflower and coconut oils, along with pea protein, can create a desirable cheese texture while also reducing saturated fat content.

The transition to non-dairy cheese alternatives could have a significant impact on reducing the overall carbon footprint of the global food system. Conventional cheese production contributes to deforestation, water pollution, and greenhouse gas emissions, making plant-based cheese a more sustainable option. Researchers are also working to improve the nutritional profiles of cheese alternatives by increasing protein content and lowering saturated fat content. Ultimately, these healthier and environmentally-friendly alternatives aim to meet consumer expectations while promoting sustainable agricultural practices.