Service-Information

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: Anita Rhein, veganoprot(at)alpma.de
Together we develop customized solutions for you.