Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives

Area of Science:

• Food Science
• Biotechnology
• Dairy Alternative Technology

Background:

• Plant-based cream cheese alternatives struggle to match dairy versions' sensory and nutritional profiles due to plant protein limitations.
• Existing texturizers like hydrocolloids can compromise clean-label goals and introduce undesirable textures.
• Fermentation presents a viable strategy to overcome these challenges.

Purpose of the Study:

• To review the potential of fermentation, specifically exopolysaccharide (EPS) biosynthesis, in enhancing plant-based cream cheese quality.
• To explore how EPS production impacts texture, flavor, and nutritional aspects of dairy alternatives.
• To consider current market formulations and identify research gaps.

Main Methods:

• Literature review focusing on fermentation strategies and EPS production in plant-based matrices.
• Analysis of EPS characteristics (type, concentration, structure) and their interaction with food components.
• Consideration of emerging technologies like pulsed electric fields and ultrasound for EPS enhancement.

Main Results:

• Fermentation with EPS-producing cultures can improve creaminess, viscosity, and water-holding capacity.
• EPS can positively influence flavor, protein digestibility, and reduce antinutritional factors.
• The effectiveness of fermentation is contingent upon strain selection, matrix composition, and processing parameters.

Conclusions:

• Fermentation and in situ EPS formation show significant potential for improving plant-based cream cheese alternatives.
• Optimizing strain selection and processing conditions is crucial for maximizing benefits.
• Further research is needed to understand matrix-specific effects in complex plant-based systems and explore novel enhancement techniques.