Innovate with Cheese Powder – meet a researcher!

Description

Food scientists at the University of Copenhagen are working with Lactosan A/S to explore the potential of cheese powder in enhancing the umami flavor and kokumi (mouthfeel) in plant-based dishes.

The concept of pairing cheese with various plant-based foods is established, but the innovation lies in the researchers' efforts to refine these ingredients to create synergistic effects that improve the overall taste.

They aim to pinpoint appealing flavor combinations using a selection of naturally matured cheeses based on Lactosan’s formulations.

The aim of study is to understand the umami and kokumi potential and perception of a selection of mature cheeses (mostly Danish cheese) and cheese powder to promote green eating behavior.

Read more about it at the link below:

Innovating with Lactosan Cheese Powder Solutions