The resulting vegan cheese aims for a healthier profile with saturated fat potentially as low as 3% while delivering improved meltability and a more oozy texture than many current vegan options.

Researchers plan to use UK-grown crops to reduce food miles and anticipate testing the cheese in a kitchen and with a tasting panel within about 10 months.

Current lab results show potential to lower saturated fat and improve texture, with real-world tasting on the near horizon.

The update emphasizes sustainability by prioritizing domestically grown crops and reducing deforestation risks associated with palm and coconut oils.

The project seeks to create a heart-healthy, greener vegan cheese that maintains comparable flavor and texture to market options, without compromising taste.

Overall, the goal is a healthier, greener cheese with lower saturated fat and better meltability and texture.

Professor Stephen Euston leads the project, which is funded by UK Research and Innovation’s EPSRC, with findings published in the journal Food Chemistry.

Peer-reviewed work from the team has appeared in Food Chemistry, underscoring the scientific rigor behind the development.

Funding for the research comes from the UK Research and Innovation EPSRC, with results published in a peer-reviewed journal.

A key motivation is that conventional vegan cheeses often carry high saturated fat—up to about 25%—and rely on palm or coconut oils linked to environmental and wildlife concerns, including deforestation.

The new process reduces reliance on coconut and palm oils by trapping liquid oil in a 3D structure to mimic solid fat, improving health and sustainability.

Professor Euston notes that traditional vegan cheese often lacks protein and relies on starch and fats, with fats commonly from coconut or palm oil contributing to higher saturated fat.