Technical Aspects of Plant-based Protein Coagulation for Cheese Analogues

Abstract: This report highlights the importance of exploring alternative protein sources to produce sustainable and nutritious cheese analogues. Using legumes such as soybeans and fava beans can be a crucial step towards reducing our reliance on animal products. While also staying within the planetary boundaries, in line with the United Nations global goals. UN global goal 12, Responsible Consumption and Production, stresses the importance of reducing food waste and production waste. Protein rich cheese analogues can be part of this solution by complementing traditional products with plant-based alternatives. The results indicate that both soybeans and fava beans contain proteins that include a complete amino acid profile and a range of bioactive compounds that are believed to be health-promoting. This indicates a great potential for developing new protein-rich plant-based cheese analogues. However, there is still much work to be done. Further research is needed to understand and overcome the technical and nutritional challenges that arise in the production of legume-based cheese analogues, such as achieving desired taste and texture profiles. Nevertheless, this report shows that there is potential for legume protein to be an important protein source in the future and can contribute to achieving the UN's global goals for a sustainable future.