vegan cheese doesn't taste the same , but should it?
Plant based cheeses have long been a rubbery, squidgy, structurally questionable mess. But there’s hope on the horizon with plant based foods getting better and better thanks to science and perseverance.
Veganism. Whether you're doing it for the animals, the earth, or any other principle, it means embracing the life of 'alt' options - those plant-based alternatives that attempt to recreate the flavours and textures we've grown accustomed to throughout our lives.
And let's be honest: a lot of the 'alt' options just don't quite hit the same mark as their animal-derived counterparts. There's often something missing - a texture, a flavour profile, or that indefinable quality that makes the original so satisfying.
We want a juicy grilled patty filled with that smoky savoury taste that caramelises perfectly on the outside while remaining tender and moist on the inside - not one that instantly falls apart and is all one strangely uniform grey colour with a texture reminiscent of wet cardboard.
A hot, crispy piece of chicken that tears away between your teeth with just the right amount of resistance - not one that bounces and squeaks like rubber and tastes as artificial as it looks, leaving an equally artificial aftertaste lingering far too long.
You get the picture. The reality of many plant-based alternatives often falls short of our expectations, creating a gap between what we desire and what we experience.
Just because people are giving up things like meat and dairy, it doesn't mean that they don't still crave those experiences. The familiar comfort of a grilled cheese sandwich on a rainy day, the celebratory nature of a cheese board with friends, or the simple pleasure of cream cheese on a freshly toasted bagel - these are food memories deeply ingrained in our cultural consciousness.
With the plant-based food industry estimated to hit $13bn by 2030 in Australia alone - a staggering figure that reflects the growing global shift toward plant-based eating - it's a constant treasure hunt for vegans to find the holy grail of 'alt' options that truly satisfy these cravings without compromise.
But when the core value of veganism is avoiding animal products for ethical, environmental, or health reasons, why has so much time and resources been spent on creating products that mimic that very thing? Wouldn't it make more sense to embrace entirely new food experiences rather than attempting to recreate what has been left behind?
The Controversy of Animal-Inspired Vegan Products and Why Vegans Still Want the Option
It seems almost counterintuitive to replicate meat, dairy, and other animal products and package them as vegan alternatives. This apparent contradiction has sparked debates within and outside the vegan community about authenticity and purpose in plant-based eating.
Well, whilst there's an incredibly wide range of reasons to become a vegan, from animal-focused reasons like preventing cruelty and exploitation, to general societal health/climate change based reasons such as reducing greenhouse gas emissions, simply not liking the taste of meat itself doesn't even crack the top 10. Most people who transition to veganism enjoyed the taste of animal products but chose to give them up for reasons that transcend sensory pleasure.
Majority of new vegans are now changing their diets to plant-based for environmental reasons, such as reducing water usage and their carbon footprint. The environmental impact of animal agriculture has become increasingly apparent, with studies showing its significant contribution to deforestation, water pollution, and carbon emissions.
It's not necessarily even about the animals themselves, and so this means that when swapping their diet, they aren't rejecting the flavours and textures they've enjoyed throughout their lives - just the source of those experiences. This creates a market opportunity for products that bridge the gap between ethical choices and familiar sensory experiences.
Because people aren't just looking for substitutes. They're looking for satisfaction in the entire experience. Food is a unique product in that it is so heavily linked with all of our senses, our emotions, and our memories. The smell that triggers nostalgia, the texture that provides comfort, the appearance that builds anticipation - these elements combine to create food experiences that transcend mere nutrition.
Just Like The Real Thing: How University Research Reinvented the (Cheese) Wheel Through Molecular Innovation
For those wanting a vegan cheese that melts, it's a little bit of a Goldilocks search. Finding that perfect balance of flavour, texture, and functionality has been the quest of many a plant-based cheese maker, with varying degrees of success over the years.
This one is too bouncy, this one is a strangely off-white grey, this one hasn't changed its form no matter how much heat you've exposed it to. The market has been flooded with attempts that miss the mark in one way or another, leaving consumers frustrated and skeptical about whether vegan cheese could ever truly satisfy their cravings.
Well, it's time to call off the search, because it turns out that behind the scenes, the University of New South Wales has been out here doing the Lord's work, and they've cracked the code! Their groundbreaking research represents a quantum leap forward in the world of plant-based alternatives.
They've made not just any normal vegan 'cheese' - they've made one that melts and oozes just like the real thing. This revolutionary advancement could change the landscape of plant-based eating forever, making the transition to veganism more accessible and appealing to those who have been reluctant to give up their beloved dairy products.
The team there has gone full science mode and stripped plant-based cheese right down to its molecules, then rebuilt it into something that mimics our favourite parts of cheese: the stretchy melted strings that pull away from a pizza slice, the creamy mouthfeel that makes mac and cheese so comforting, and the golden, grilled caramelisation that forms on the perfect toastie. Their methodical, scientific approach has yielded results that previous trial-and-error methods couldn't achieve.
What Businesses Can Learn From the Plant Phenomenon and the Future of Food Innovation
Aiming to just tick the box of 'not hungry anymore' isn't going to evoke a deep response from your audience or inspire brand loyalty anytime soon. Today's consumers seek products that align with their values while delivering exceptional experiences - a combination that requires genuine innovation and understanding of human psychology.
Broadening your product range (and view) to include those on a vegan diet means widening your customer base. It's not just about catering to a niche market anymore - plant-based eating has entered the mainstream, with flexitarian, other ‘-arians’, and even the simply curious making up a significant portion of those purchasing plant-based alternatives.
So take advantage of things like 'Meat-Free Mondays', or build on something that connects with the underlying values of your target audience. Create products and experiences that honour tradition while embracing innovation, recognising that nostalgia and novelty can coexist in powerful ways.
It's a lesson for all in the industry - aim to be better, not simply an alternative! The most successful plant-based products don't apologise for being different; they celebrate their unique qualities while delivering on the fundamental promises that make food such an important part of our lives.
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