Listen "Cheese Reimagined: The Science of Plant-Based Stretch and Melt"
Episode Synopsis
Let’s be honest—if there’s one food that keeps people from going fully plant-based, it’s cheese. That oozy, stretchy, melty goodness has long been tough to replicate. But a groundbreaking study out of the University of Guelph is changing the game. In this episode of Let’s Talk Vegan, host Michael Princeton dives into the cutting-edge science behind plant-based cheese that actually melts and stretches like the real deal. Led by food scientist Alejandro Marangoni, researchers have unlocked a formula using pea protein, sunflower oil, and a dash of coconut oil to deliver indulgent texture with a fraction of the saturated fat. You’ll learn: – Why melt and stretch have been the holy grail of vegan cheese – How protein-oil-starch ratios are being dialed in for dairy-like performance – What CT scans of cheese can reveal about structure and function – How this new formula slashes saturated fat and environmental impact – Why this could be the moment vegan cheese goes from compromise to upgrade If you’ve ever wondered whether vegan cheese could finally deliver the comfort food experience without the cholesterol, cruelty, or carbon footprint—this one’s for you. 🎧 Tune in now to discover how food science is reinventing cheese for the future. Don’t forget to follow, rate, and share with a cheese-lover who’s still on the fence.
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