Project Aims to Develop Innovative Plant-Based Cheese Alternatives.
Dec 20, 2024Explore innovative plant-based cheese alternatives developed by the Cocagne and DELICIOUS projects, focusing on taste, texture, sustainability, and advanced fermentation techniques for a more eco-friendly dairy experience.
Project Aims to Develop Innovative Plant-Based Cheese Alternatives.
Several projects aim to develop innovative plant-based cheese alternatives, focusing on improving taste, texture, and sustainability. Here's a summary of key initiatives:
The Cocagne Project
- Led by: Bel Group (brands include The Laughing Cow, Boursin, Babybel) in collaboration with Avril, Lallemand, and Protial.
- Funding: €9 million, supported by Bpifrance under the France 2030 program.
- Goal: Develop original, minimally processed, and environmentally friendly plant-based cheese options that deliver on taste, nutrition, and sustainability through advanced fermentation and aging processes.
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![Bel and industry partners drive vegan cheese innovation through €9m project]()
DELICIOUS Project
- Led by: RISE Research Institutes of Sweden.
- Funding: €5 million over four years, under the Horizon Europe program.
- Goal: Develop a new production technology integrating microbial fermentation with plant-based raw materials to create affordable, safe, and tasty plant-based dairy analogues like cheese and kefir, reducing environmental impact by up to 30%.
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![DELICIOUS project]()
These projects highlight a significant industry-wide effort to create plant-based cheese alternatives that meet consumer demand for taste and sustainability. Both initiatives utilize advanced fermentation techniques as a core component of their approach. Further details on specific ingredients and processes are available in the linked articles.
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