KaeromaVeg

Plant-based cheese alternatives have seen steady sales growth in recent years. However, consumer surveys have shown that the taste of currently available products is unsatisfactory and does not cover the variety of flavours found in common cheese types. As a result, purchasing decisions have so far been driven primarily by sustainability considerations.
Unlike traditional cheese, the production process for vegan sliced and hard cheese alternatives usually does not include the steps of microbial fermentation and maturation. However, these process steps are essential for flavour generation and form the basis for the variety of cow’s milk-based cheeses. To improve flavour, aromas have therefore been added to vegan cheese or the flavour has been imitated by using yeast.
The aim of the KaeromaVeg project is to generate complex cheese flavours through the targeted fermentation of vegan food ingredients to create authentically matured cheese alternatives. By systematically identifying the flavour compounds formed from various plant-based preparations and comparing them with the composition of classic cheese flavours, it should be possible to produce tailor-made vegan cheese flavours. In close cooperation with the participating companies, manufacturing processes and testing methods for individual vegan cheese alternatives will ultimately be developed.