skip to main content
Cargill Logo
Cargill
  • Our Stories
  • About Cargill

    About Cargill

    • Reimagine What's Possible
    • Company Overview
    • Executive Team
    • 2022 Annual Report
    • Our History
    • Community Engagement
    • Research & Development
    • Diversity, Equity and Inclusion
    • Workplace Safety
    • Ethics & Compliance
    • Supplier Central
    • Contact Us
  • Sustainability

    Sustainability

    • Supply Chains
    • Sustainability Priorities
    • 2022 ESG Report
    • Reporting Hub
    • Newsletter signup
    • Innovation that Sustains
  • Products & Services

    Products & Services

    • Agriculture
    • Animal Nutrition
    • Beauty
    • Bioindustrial
    • Foodservice
    • Food & Beverage
    • Industrial
    • Pharmaceutical
    • Meat & Poultry
    • Risk Management
    • Supplements
    • Transportation
  • News

    News

    • All Press Releases
    • Company Statements
    • In The News
  • Careers
  • Worldwide
  • Contact
Home/Products & Services/... /Europe, Middle East, Africa/INFUSE by Cargill™/Our Expertise/Dairy & Ice Cream/Cheezy Delights: Plant-based alternatives to cheese
Food & Beverage - Europe, Middle East, Africa
  • INFUSE by Cargill™
    • Our Service
    • Our Solutions
      • Nutritional balance
      • Label-friendly
      • Plant-based
    • Our Expertise
      • Bakery & Snacks
        • Plant-based Sweet Bakery
          • Plant-baked Perfection Insights Report
        • Plant-based Lunch Options
        • Bakery In the Spotlight
      • Dairy & Ice Cream
        • Cheezy Delights: Plant-based alternatives to cheese
          • Insights report: Plant-based Cheezy Delights - consumer pleasing innovation
          • Technical white paper: Plant-based Cheezy Delights - beyond the board
        • Plant-based & free from dairy formulation
          • Plant-based Dairy Formulation insights & solutions
        • Dairy fusion delights: Hybrid concepts for increased plant-based eating
          • Hybrid Dairy Formulation: Insights & solutions
        • Nutri-score A Ice Cream
          • Nutri-score A Ice Cream insights & solutions
        • Dairy In the Spotlight
        • Dairy in META
      • Plant-based Meat Alternatives
        • Plant-based Cold cuts
          • Cold cuts insights & solutions
        • Plant-based Hot dogs
          • Top dog insights & solutions
        • Burger Sensations
          • Plant-based burgers: insights & solutions
        • Plant-based Meat Alternatives In the Spotlight
      • Confectionery
        • Plant-based Sugar Confectionery
          • Plant-based Sugar Confectionery insights & solutions
        • Confectionery In the Spotlight
      • Beverages
        • Sports Powder Drinks
          • Sports Powder Drinks insights & solutions
        • Plant-boosted beverages
        • Protein-enriched Smoothie
          • Protein-enriched smoothies insights & solutions
        • Beverages In the Spotlight
    • From Our Experts
      • Experts In the Spotlight
        • Bakery In the Spotlight
        • Dairy In the Spotlight
        • Plant-based Meat Alternatives In the Spotlight
        • Confectionery In the Spotlight
        • Beverages In the Spotlight
    • INFUSE In Action
    • Resource Library
    • Meet The Team
    • Contact Us
    • INFUSE by Cargill™ - Recipe Book
 
INFUSE by Cargill functional ingredients - Cheezy Delights

Cheezy Delights: Plant-based alternatives to cheese

Get in touch and tell us about your formulation challenge

Plant-based alternatives are truly mainstreaming, with especially dairy and meat alternatives driving this trend forward. The majority of plant-based dairy purchasers are consuming more plant-based dairy compared to the past few years, predominantly due to health motivations*. And plant-based alternatives to cheese are no exception. With a high past and future forecasted growth, Euromonitor** has identified the market size from 28k T in 2019, to 48k T in 2023 to grow to 62k T in 2026 in Europe.

But creating viable options is easier said than done, particularly when it comes to texture. In fact, a recent online poll*** of food industry colleagues found 47% of manufacturers to indicate “texture” as the biggest challenge they’re facing when creating plant-based alternatives to cheese; well ahead of “nutritional profile” (27%), and “cost” (21%).  



INFUSE by Cargill functional ingredients - Cheezy Delights
*Cargill proprietary research, November 2022, Plant-based dairy & meat alternatives shoppers, N=900, UK, Germany & France
** Euromonitor Passport - Plant-based cheese, total market, Europe
***Cargill Food Ingredients Poll, LinkedIn

 

Cheezy Dutch Delight: a plant-based alternative to gouda type cheese 

Cheezy Greek Delight: a plant-based alternative to feta type cheese

Cheezy Cypriot Delight: a plant-based alternative to halloumi type cheese

Cheezy Spreadable Delight​: a plant-based alternative to spreadable cheese

Our solutions

As different cheese types have different functionalities and textures that need to be mimicked, they all require different ingredient solutions.

While our first generation of solutions for plant-based alternatives to cheese were focused on taking out dairy proteins, and fully replacing them with texturizing systems, our new wave of solutions go further by incorporating plant-based proteins (e.g. pea protein), primarily for organoleptic properties.  

We have created these recipes using our ingredient building blocks approach leveraging the broad Cargill portfolio of vegetable oils and fats, pea protein, blends of (modified) starches and/or texturizer blends.

 

The building blocks to our concept are: 
 

INFUSE by Cargill functional ingredients - Plant-boosted beverages  

PURIS™ pea protein: Thanks to a process improvement we were able to raise the protein content in the prototypes to min. 2.45% and beyond for the Cypriot Delight. Thanks to its mild flavor, low off notes and outstanding solubility, pea protein delivers great functionality and organoleptic properties.

     
INFUSE by Cargill functional ingredients - Plant-based Burger  

Cargill IY 45 SH: Specialty blend of cocoa butter and rapeseed oil that helps with meltability, and ensures a nice, creamy mouthfeel.

     
INFUSE by Cargill functional ingredients - starches  

ACH 875: A unique blend of functional starches that enables a variety of recipes to be created, such as bloc, soft and fondue types, and a variety of textures depending on dosage (8-23%).

     
INFUSE by Cargill functional ingredients - Plant-based Burger  

Carefully selected combinations of (modified) starch, fibers and other texturizers for their individual functionality.

• ACH 864 K: A blend of modified and native maize starch, guar gum and carrageenan provides the main cheese alternative ‘architecture: it is improving the texture and the eating experience, as it improves elasticity, melting behavior (strings), and - in combination with pea protein – is less sticky on the teeth after melting.  

• ACH 840: A blend of soluble corn fiber, xanthan gum and guar gum helps to deliver key properties such as elasticity, stretch, meltability and texture.  

• ACH 830: A blend of modified and native maize starch, and guar gum allows the plant-based alternative to cheese to not melt and maintain its shape when exposed to hot temperatures, such as those on a barbecue grill, for example. 

 

 

 

Insights report: Plant-based Cheezy Delights - consumer pleasing innovation

Download our insights report and learn more about consumer expectations for plant-based dairy alternatives and how INFUSE by Cargill™ experts can help you design mouthwatering recipes.

More

Technical white paper: Plant-based Cheezy Delights - beyond the board

Download our technical white paper and learn more about the formulation challenges plant-based alternatives to cheese poses and how INFUSE by Cargill™ experts can help you formulate for success.

More
Twitter Facebook Linkedin YouTube Instagram
Contact Worldwide
Privacy Notices Fraud Notice
Website Terms of Use Purchase Order Terms
© 2023 Cargill, Incorporated. All Rights Reserved.