Vegan cheese alternatives
Production
- Imitation: Combination of fats (e.g. coconut fat), starches (e.g. potato starch), vegetable proteins (e.g. soy) and flavouring
- Fermentation: Fermentation of raw materials (e.g. nuts/seeds), traditional processing technique
- Hybrid: combination of fats, starches and proteins and fermentation of different raw materials
Example products
- vegan "cheese" in pieces, slices or grated on almond and coconut basis
- vegan "mozzarella" made from nuts or sprouted rice
- vegan "cream cheese" with an almond base
The ALPMA process technology combines long-standing experience in the extraction and processing of proteins from various sources.
Contact us: veganoprot(at)alpma.de
Together we develop customized solutions for you.