would you like to try the vegan cheese? We are getting closer thanks to companies like the one discussed in this article. This has managed to recreate two high-level cheeses in a version that completely dispenses with the milk. Are we prepared as a society? Is changing our way of understanding eating and gastronomy? Let's see it.
Closer to vegan cheese?
It is becoming more and more common for food companies to surprise us with sudden disruptions in R+D+I. many, like Ivy, they do it every time they put on the market products analogous to those that come from animals. Thus, foods such as chicken, tuna or cheese have replicas based on Facilities. These mimic its flavor and nutritional properties. In fact, some do it so well that it's hard to tell the difference!
In today's article we discuss the latest achievement of Flax & Kale. The company is finalizing the launch of two pioneering references: liquid vegan mozzarella and semi-cured vegan Manchego-style cheese. All this has been possible thanks to the work of the team at chefs y food technologist carried in Bolivia by Teresa Carlos. Thus, we have two products of high gastronomic value and outstanding nutritional properties.
La mozzarella cheese will be available for the channel Hotels and Restaurants, Whereas the semi-cured cheese you can also find it in Great Consumption. Both present a breakthrough in the ultimate goal of vegan cheeses. That is to say: imitate the texture, melting or elasticity of traditional cheese. In addition, maintaining healthy nutritional values.
At the moment, most vegan cheeses are ruled out of the haute cuisine. You can find them in the supermarket in sliced format or even lined. They do not offer a very convincing appearance. However, the world changes so fast that surely in a few months we will write about a vegan cheese revolutionary that reaches large surfaces. How about? Would you like to try it?
