Scientists at Heriot-Watt’s School of Engineering and Physical Sciences in Scotland have successfully created a low-fat vegan cheese with ‘superior meltability.’ By replacing coconut and palm oils with healthier, UK-grown vegetable fats from sunflower and rapeseed, the team was able to reduce the saturated fat content of the cheese from 28 percent to just two percent. They achieved this by adding special molecules called oleogelators to create a gel-like texture in the oil.

The improved vegan cheese samples not only have reduced saturated fat content but also exhibit better meltability, which has been a common complaint with vegan cheese in the past. While the new cheese won't necessarily taste better than current options on the market, it is expected to be healthier and more environmentally friendly, making it a heart-healthy and sustainable choice for consumers. Additionally, mainstream vegan cheeses often contain high levels of saturated fat from coconut and palm oils, which have been linked to health risks such as heart disease and stroke.