andreew92

Do you use natural flavors in the products (added to the fermented proteins) to achieve vegan suitable cheese analoge? What is the calcium/protein content compared to real cheese? What about the melting properties?

Thanks for the reply. Full disclosure, I work for a flavor house and cheese alternatives are something I have had a focus on at the moment. The news of a nutritionally on-par cheese alternative is excellent and exciting, as bases at the moment are starches or almond.

Some developments in top notes and ripe/aged enrichment notes are quite impressive. Please feel free to DM me if you are interested in discussing anything further.