Researchers Develop Vegan Cheese from Vegetable Oils for Improved Health and Sustainability

Vegan cheese is typically produced using a combination of starch and solid fats, including coconut or palm oil. These fats provide the sliceable and meltable texture similar to dairy cheese but contribute to a high saturated fat content, often reaching 25%.

A team at Heriot-Watt University in the United Kingdom has developed a process to make vegan cheese slices from vegetable oils like rapeseed and sunflower. This method is part of broader efforts to improve the health profile and sustainability of vegan cheese products.

The university's work focuses on using crops that can be grown in the UK to minimize food miles.

The team employed a technique called oleogelation, in which oleogelators are added to liquid oils. These molecules form microscopic structures that trap the oil in a three-dimensional gel, mimicking the properties of solid fats. This allows the vegan cheese to achieve a texture comparable to traditional cheese without relying on high-saturated-fat sources.

Professor Stephen Euston, who leads the team, explained the composition differences between dairy and vegan cheese. Dairy cheese primarily consists of protein, while vegan versions rely on starch, fats, colorings, flavorings, and sometimes salt.

“Solid fats help create the sliceable, meltable texture people expect from cheese. But it means that vegan cheese ends up with a high saturated fat content, often up to 25%, which means it isn’t the healthiest option. And consumers are becoming increasingly averse to palm and coconut oil due to the deforestation involved and its impact on wildlife like orangutans.”

The vegetable oil-based vegan cheese demonstrated greater meltability compared to several commercial products made with coconut oil. The team reduced the saturated fat content to as low as 3% in laboratory tests. Future plans include kitchen testing and presentation to a tasting panel within the next 10 months to evaluate sensory qualities.

The project has received funding from the UK Research and Innovation's Engineering and Physical Sciences Research Council. This support will facilitate the transition from laboratory development to practical application. The peer-reviewed study on this work was published in the journal Food Chemistry.

The development addresses concerns over the environmental impact of palm and coconut oil production, which has been linked to deforestation and effects on wildlife. By using locally sourced vegetable oils, the method supports sustainable agriculture practices in the UK.

Stakeholders include vegan consumers seeking healthier alternatives, food manufacturers aiming for greener products, and researchers focused on plant-based innovations.