Some products may also contain preservatives, such as olive extract or sorbic acid, and coloring agents, such as beta-carotene or annatto. An emulsion is created which may include oils and protein from plant sources, water, emulsifiers, stabilizers, and natural flavorings. Plant-based cheese alternatives are produced using techniques similar to those used in the production of processed dairy cheese. As interest in reducing one’s consumption of animal-based products has grown, plant-based cheese alternatives based on nuts, oils, grains, soy, and other plant products have been developed. Traditionally, cheese has been made with milk from a variety of animals, primarily from cows, but also from goats, sheep, water buffalo, and others. Few of these products could be considered good dietary sources of either protein or calcium.įor many people, cheese is a favorite food item, in addition to being an important ingredient in favorite foods, such as pizza, lasagna, enchiladas, and cheeseburgers. Those containing coconut oil more commonly had higher saturated fat and sodium levels and were most frequently fortified with vitamin B12. The products based on cashews alone more commonly had the highest protein levels and the lowest sodium and saturated fat levels. Almost 60% had high levels of saturated fat, while 15% had low sodium levels. Only 3% of these cheese alternatives had 5 g or more of protein, while 19%, 14%, and 1% were fortified with calcium, vitamin B12, and vitamin D, respectively. ![]() The various cheese alternatives were based upon coconut oil ( n = 106), cashews and coconut ( n = 61), cashews ( n = 35), oats ( n = 16), almonds ( n = 7), soy ( n = 6), palm fruit oil ( n = 5), and other blends ( n = 9). ![]() A total of 245 non-dairy plant-based cheese alternatives were analyzed using their nutritional facts labels. ![]() The aim of this study was to conduct a cross-sectional survey of non-dairy cheese alternatives available in the United States and to evaluate their nutritional content. With the growing interest in non-dairy products, there has been a surge of interest in consumers seeking plant-based cheese alternatives spurred by a desire to improve individual health and achieve a more sustainable food supply.
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