Innova Market Insights identified “plant forward” is a worldwide phenomenon and one of 2021’s Top Ten Trends. Experts also predict that the rising popularity of plant-based products—especially among flexitarians—will lead to growing demand for new formats, plant proteins and higher-end alternatives. 

One example is cheese alternatives, a product category of high interest to flexitarians. Cheese often is a part of the diet that’s hard to give up. Planteneers doesn’t just focus on taste and texture, but also on the nutritional profile. 

With the all-in compounds in the fiildDairy range, Planteneers offers a selection of plant-based alternatives to cream cheese, pizza cheese, and hard cheese in slices and blocks. Alternatives to cheese fillings, for example for plant-based schnitzel and the like, also are no problem. 

When it comes to developing plant-based products, Planteneers is careful to keep ingredient lists short. For example, the latest highlights include a plant-based alternative to shepherd’s cheese that has no E-numbers. New for cultured products are special alternatives to granular cream cheese (cottage cheese). These are based on either almond or oat protein, and so are soy-free. 

Planteneers also addresses the free-from trend in its plant-based alternative to quark. This clean label system has no E-numbers and can also be used to produce a plant-based version of sour cream. The products are made using almond drinks or almond paste, and thus are also free from soy. 

Networked research around protein qualities 

The market research results from Innova Market Insights show the potential of plant-based cheese alternatives. Consumers like cheese very much, and it is an important product category in the plant-based alternatives market. 

“In terms of technology, plant-based products have reached the point where they are very similar to their animal equivalents,” notes Dr. Dorotea Pein, Director Product Management at Planteneers. “They have the flavor and texture people want; brown well; and with their melting behavior make any pizza a delicious treat. However, their nutritional value has room for improvement, since unlike with meat alternatives, plant protein cannot be readily used in cheese technology.”

To change this, Planteneers continuously researches new solutions in the company’s own Plant Based Competence Center. With its sister company Hydrosol, Planteneers is also a cooperation partner with the NewFoodSystems innovation space supported by the German Ministry of Education. Other members include the Fraunhofer Institute, the Max Rubner Institute and various universities and research institutions.

“As a partner of this expertise network, we are in constant communication with leading scientists in the field of plant protein,” reports Dr. Pein. “We’re also increasing our own research and development work. To this end we’re adding a cheese area to our Plant Based Competence Center, where we can research new technologies. Simultaneously we’re adding to our expert team. Our goal is to make plant proteins more usable for cheese alternatives, ultimately in order to improve their nutritional value.”

Nutritious cheese alternatives address growth trend 

With plant-based alternatives to cream and hard cheese, manufacturers can add new trend products to their offerings. If, in addition to positive technical attributes, these also feature nutritional profiles with the essential amino acids needed by the body, they meet consumers’ desire for healthy nutrition, which is important because healthy indulgence remains one of the mega-trends on the international food market. 

The market for enriched milk alternatives is the best proof of this. 

“Plant-based drinks enriched with special nutrients are the strongest category by a wide margin,” says Dr. Pein. “In close collaboration with our sister company SternVitamin we have already developed enriched plant drinks for special target groups, and so gained experience in this area. Now we’re building on these approaches to improve the nutritional profile of plant-based cheese alternatives.”

About Planteneers: 

Planteneers GmbH headquartered in Ahrensburg, Germany, develops and produces custom system solutions for plant-based alternatives to meat, sausage and fish products, as well as cheese, dairy products and deli foods. As a member of the independent, owner-operated Stern-Wywiol Gruppe with a total of 12 sister companies, Planteneers can make use of many synergies. The company has access to the knowledge of some 100 R&D specialists and to the extensive applications technology of the large Stern-Technology Center in Ahrensburg, Germany. As part of the Technology Center, the Plant Based Competence Center formed in 2019 is the creative pool for alternative solutions and the heart of Planteneers. 

Customers also benefit from the Group's international network of 17 affiliates and numerous qualified foreign representatives in the world's key markets, as well as the Group's shared production facilities and own logistics resources. With revenues exceeding 500 million euros and some 1700 employees around the globe, Stern-Wywiol Gruppe is one of the world's most successful international suppliers of food & feed ingredients. 

www.planteneers.com