Scientists at the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan have conducted a study examining how plant-based proteins interact with fat matrices in cheese analogs. Published in Physics of Fluids by AIP Publishing, the research explores strategies to improve the texture, functionality, and nutritional profile of plant-based cheese alternatives.
“We want to improve the nutrition, increase the protein content, and lower the saturated fat content of cheese alternatives”
The study focuses on addressing challenges in replicating the sensory properties of traditional dairy cheese, such as creaminess, meltability, and stretchability, which remain key hurdles for plant-based cheese manufacturers.
Researchers studied isolates from three plant-based proteins—pea protein, faba bean protein, and lentil protein—to understand their functionality when combined with different fat blends in cheese analogs. The physical properties of the cheese alternatives were analyzed, including melting, stretching, oil loss, and hardness.

Texture and performance findings
One key finding from the study is that a blend of 25% coconut oil and 75% sunflower oil paired with a particular pea protein isolate produced the firmest texture. This formulation achieved comparable or superior functionality, such as meltability and stretchability, compared to analogs made with 100% coconut oil.
Cheese made with the pea protein isolate and 25% coconut oil demonstrated a hardness value of 80 N, closely matching the performance of cheese made with 100% coconut oil, which had a hardness value of 100 N. The researchers attributed this result to the unique interactions between the protein and fat in the formulation.
“The behavior of milk proteins and meat proteins is reasonably well understood, but knowledge about the functionality of plant proteins is lacking. There is also a huge variety of different plant proteins, each one very different from another.” explained lead researcher Alejandro Marangoni.

Incorporating sunflower oil into the fat blend reduced the saturated fat content of the plant-based cheese, aligning with growing consumer demand for healthier options. The researchers aim to develop products that improve nutritional profiles by increasing protein content and lowering saturated fat levels while maintaining key sensory and functional attributes.
“Ultimately, we want to improve the nutrition, increase the protein content, and lower the saturated fat content of cheese alternatives. But keeping all the functionality in there, which includes the melt and the stretch of the ‘cheese,’ is very difficult,” Marangoni said.
Implications for the industry
The findings have implications for food manufacturers seeking to produce scalable and sustainable plant-based cheese alternatives. By optimizing protein-fat interactions and utilizing healthier fat blends, manufacturers can create products that closely mimic the sensory characteristics of traditional dairy cheese while offering environmental and health benefits.
Marangoni continued, “If you wanted to strictly only eat plant-based products, you would end up eating a lot of beans and tofu, which can be little bit boring after a while. Now, consumers expect essentially the same animal product but with plant-based ingredients.”