How Do You Make Vegan Cheese More Like Cheese?

Moderator(s)

• 

  Alejandro Marangoni, FRSC, FAOCS, FIFT, FRSC (U.K.)

  Professor and Canada Research Chair
  University of Guelph
  Guelph, Ontario, Canada

Speaker(s)

• 

  Monica Henry

  Scientist
  Amano Enzyme
  Elgin, Illinois, United States

Session Organizer(s)

• 

  Nickolas Broches, MS

  Scientist
  Amano Enzyme
  Elgin, Illinois, United States

Speaker(s)

• 

  Stacie Dobson, MSc (she/her/hers)

  PhD Candidate
  Food Science
  University of Guelph
  University of Guelph
  Guelph, Ontario, Canada
• WC

  Winston Craig

  Professor
  Nutrition at Andrews University & Loma Linda University, United States
• RN

  Reed Nicholson

  Food Scientist
  Motif FoodWorks, Inc.
  Boston, Massachusetts, United States

Session Description:

Vegans do not want to give up their cheese! It is a key ingredient in many traditional meals. Consumers are demanding plant-based cheese with the functionality, the taste, and the nutritional value of milk-based cheese. This Hot Topic session will present new technological advances in functionality and processing of plant-based substitutes, as well as a review of the challenges associated with creating an equivalent nutritional replacement.

Presentations:

• 8:30 AM – 8:50 AM MDT

  Improvement of physical properties in high protein plant-based cheese with the use of enzymatic treatment
  

  Author: Monica Henry – Amano Enzyme
• 8:50 AM – 9:10 AM MDT

  Protein functionality in high protein plant-based cheese
  

  Presenting Author: Stacie Dobson, MSc (she/her/hers) – University of Guelph

  Co-Author: Alejandro G. Marangoni, PhD (he/him/his) – University of Guelph
• 9:10 AM – 9:30 AM MDT

  Plant-based cheese formulated with corn prolamin
  

  Presenting Author: Reed A. Nicholson – Motif FoodWorks, Inc.

  Co-Author: Nabil Ramlawi – University of Illinois at Urbana-Champaign
• 9:30 AM – 9:50 AM MDT

  Nutritional quality of plant-based cheeses
  

  Presenting Author: Winston J. Craig – Loma Linda University