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Can Plant-Based Cheese Substitutes Nutritionally and Sensorially Replace Cheese in Our Diet?
Andreja Čanžek Majhenič1, Alenka Levart2, Janez Salobir2
1University of Ljubljana, Biotechnical Faculty, Department of Animal Science, Chair of Dairy Science, Groblje 3, SI-1230 Domžale, Slovenia.
Foods (Basel, Switzerland)
|March 13, 2025
Summary
Plant-based cheese substitutes show significant nutritional gaps compared to dairy cheese, with much lower protein and calcium, and higher salt. While sensory quality is acceptable, further research is needed.
Area of Science:
- Food Science
- Nutritional Science
- Consumer Product Analysis
Background:
- The global market for plant-based dairy alternatives is rapidly expanding.
- Consumer demand for dairy-free options is increasing worldwide.
- Assessing the nutritional and sensory profiles of these products is crucial.
Purpose of the Study:
- To evaluate the nutritional composition and sensory attributes of plant-based cheese substitutes available on the Slovenian market.
- To compare these plant-based alternatives against traditional semi-hard dairy cheese.
Main Methods:
- Chemical analysis was performed to determine nutritional content (protein, calcium, fatty acids, salt).
- Sensory evaluation was conducted to assess taste, texture, odour, and appearance.
- Data were compared against established nutritional values for semi-hard dairy cheese.
Main Results:
- Plant-based substitutes contained significantly less protein (median 200x lower) and calcium (median 40x lower) than dairy cheese.
- Products had higher salt content (median 58% more) and a less favorable fatty acid profile (more saturated, less mono- and polyunsaturated).
- Sensory analysis revealed deficiencies in texture, taste, odour, and colour, though overall quality was deemed acceptable.
Conclusions:
- Plant-based cheese substitutes present substantial nutritional differences compared to dairy cheese.
- While currently acceptable sensorially, improvements are needed to match dairy counterparts.
- Further research is essential to bridge knowledge gaps and enhance product quality.
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