Friday 10 June 2022 04:55 PM Scientists reveal plans to make plant-based cheese out of yellow PEAS  trends now

Friday 10 June 2022 04:55 PM Scientists reveal plans to make plant-based cheese out of yellow PEAS  trends now
Friday 10 June 2022 04:55 PM Scientists reveal plans to make plant-based cheese out of yellow PEAS  trends now

Friday 10 June 2022 04:55 PM Scientists reveal plans to make plant-based cheese out of yellow PEAS  trends now

From bug bolognese to plant-based salmon - scientists across the globe have been working hard to create vegan alternatives to our favourite foods.

And they show no sign of slowing down, as researchers are well on the way to formulating a brand new vegan cheese - made out of yellow peas.

A study from the University of Copenhagen describes a 'functional base' for a plant-based cheese made from pea protein.

This means they have created a foundation from fermented yellow peas that can act as a starting point for a cheese, and contains 10 per cent protein. 

Further work needs to be done to fine tune the flavour and texture until it is indistinguishable from a milk-based cheese.

A study from the University of Copenhagen describes a 'functional base' for a plant-based cheese made from split pea protein, extra-virgin olive oil, sucrose and glucose (stock image)

A study from the University of Copenhagen describes a 'functional base' for a plant-based cheese made from split pea protein, extra-virgin olive oil, sucrose and glucose (stock image)

The scientists created a functional base using a pea protein isolate. They will next be testing the various types of fermentation and microorganisms to add flavor (stock image)

The scientists created a functional base using a pea protein isolate. They will next be testing the various types of fermentation and microorganisms to add flavor (stock image)

Milk-based cheese has been refined and redefined since the time of the ancient Egyptians, giving it a distinctive flavour that is hard to replicate (stock image)

 Milk-based cheese has been refined and redefined since the time of the ancient Egyptians, giving it a distinctive flavour that is hard to replicate (stock image)

Humans have been using milk to make cheese and other dairy products for millennia, that remain incredibly popular.

However, an increased awareness of the damage the meat and dairy industries have on the environment is making vegan alternatives to these products more in demand than ever.

We also are more knowledgeable about our own dietary requirements, as experts from the University of Bergen estimate that about 68 per cent of the world's population has lactose malabsorption.

The Denmark-based researchers also have their own motive as, according to the International Dairy Federation, Danes lead cheese consumption globally with 28 kilos of it consumed per capita in 2020.

Their paper, published in January in the journal Foods, details the high nutritional content and sustainable cultivation attributes of the yellow split pea.

It states: 'Yellow peas have become one of the most acclaimed raw materials for the development of plant-based alternatives due to their high protein content, availability, and low cost production.'

These peas can be cultivated in Denmark, making them sustainable, but the team hope to become more familiar with how their protein works and how it ferments. 

An increased awareness of the damage the meat and dairy industries have on the environment is making vegan alternatives to cheese more in demand than ever (stock image)

An increased awareness of the damage the meat and dairy industries have on the environment is making vegan alternatives to cheese more in demand than ever (stock image)

Milk-based cheese has been refined and redefined since the time of the ancient Egyptians, giving it a distinctive flavour that is hard to replicate.

Many of the vegan cheeses available today, often based on coconut oil and

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