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Cheese
Plant-based dairy: Functionality and flexitarians drive innovation in 2026
As the alt-dairy industry works to bolster its resilience in the face of challenges such as labelling legislation and sensory hurdles, The Plant Base takes a deep dive into the current state of the market.
New Culture secures second patent for animal-free casein cheese technology
US-based animal-free dairy company New Culture has strengthened its intellectual property portfolio after securing a second US patent covering cheese made with animal-free casein.
Heriot-Watt team targets low-saturated-fat vegan cheese development
Scientists at Heriot-Watt University are exploring next-generation vegan cheese designed to tackle high saturated fat content.
Dutch consortium secures €1.3m to develop fungi-derived milk proteins
A Dutch research consortium has secured €1.3m in funding to develop milk proteins for vegan cheese using fungi, through precision fermentation.
French plant-based cheese producer Jay&Joy raises €2m to fuel growth
French plant-based cheese producer Jay&Joy has raised €2 million in funding to support its growth in the UK and Europe.
Milk and creamer alternatives leading the way in alt-dairy taste parity, new Nectar report finds
Nectar has unveiled its Taste of the Industry 2026 report, built on what is claimed to be the most comprehensive public sensory analysis of dairy alternatives to date.
Arkansas study points to potential of rice-based cheese alternatives
A study from researchers in the US is exploring the potential of rice proteins in the development of hypoallergenic and sustainable cheese alternatives.
Those Vegan Cowboys celebrates crowdfunding record in win for precision fermented dairy
Those Vegan Cowboys, a Belgian start-up specialising in precision fermented dairy, has celebrated record-breaking progress since launching its crowdfunding campaign last week.
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