Work

Can plant-based cheese substitutes nutritionally and sensorially replace cheese in our diet?

Year: 2025

Type: article

Abstract: Plant-based substitutes for dairy products represent a rapidly developing market worldwide as they become increasingly popular with consumers. This study aimed to determine the nutritional and sensory quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’ purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. When the results of chemical analysis were compared with the nutritional composition of a semi-hard type of cheese, the plant-based cheese substitutes differed greatly. On average, they contained 60 times less protein, 8 times less calcium and 50% more salt per 100 g of product. Considering median values, plant-based substitutes had 200 times less protein, 40 times less calcium, and 58% more salt compared to cheeses. The fatty acid composition was less favourable when compared to a regular semi-hard type of cheese: 50% more saturated fatty acids, almost five times less monounsaturated fatty acids, and only one third of the polyunsaturated fatty acids per 100 g of product, respectively, but no trans fatty acids. Despite some sensory deficiencies (absence of eyes

Source: Repository of the University of Ljubljana (University of Ljubljana)

Authors: Čanžek Majhenič, Andreja, Levart, Alenka, Salobir, Janez, Prevc, Tina, Pajk Žontar, Tanja

Language: English

Topic: Consumer Attitudes and Food Labeling

Subfield: Public Health, Environmental and Occupational Health

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W7036455759

FWCI:

Cites:

Cited by:

Related to: