The Future of Plant-Based Cheeses

A wedge of Jarlsberg Danish cheese with crackers and cherry tomatoes on a cheeseboard

SATURDAY, Jan. 18, 2025 (HealthDay News) -- A slice of tasty, stretchy, creamy cheese may soon be easier to come by for those on a dairy-free diet.

Researchers in Canada are working to create plant-based cheeses with all the taste and texture of traditional, dairy cheese but with healthier and more sustainable ingredients, according to a new research review published Jan. 14 in the journal Physics of Fluids.

Recommended for you

Originally published on healthday.com, part of the BLOX Digital Content Exchange.

(0) comments

Welcome to the discussion.

Please log in, or sign up for a new, free account to read or post comments.

Keep it Clean. Please avoid obscene, vulgar, lewd, racist or sexually-oriented language.
PLEASE TURN OFF YOUR CAPS LOCK.
Don't Threaten. Threats of harming another person will not be tolerated.
Be Truthful. Don't knowingly lie about anyone or anything.
Be Nice. No racism, sexism or any sort of -ism that is degrading to another person.
Be Proactive. Use the 'Report' link on each comment to let us know of abusive posts.
Share with Us. We'd love to hear eyewitness accounts, the history behind an article.