Cheese is a staple of many diets and, let's face it, it makes us happy. But sometimes we worry about the fat and calories it contains. Add this little guilt trip, plus a rise in veganism over the past few years and an increase in reported allergies to milk and soy, and now you've got a ripening market for cheese alternatives.
But making such a product is easier said than done, says food scientist Kantha Shelke. Shelke, who is the founder of Corvus Blue, a consumer packaged goods consulting company, says cheese is a natural, complex wonder: "It melts, spreads and becomes creamy," Shelke tells The Salt. "To try to duplicate that is to say we're duplicating nature."
Now, non-dairy cheese alternatives have been around for years, but scientists are just beginning to figure out how to make them taste good and melt right.
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