Analogue cheese are products which are made of entirely different ingredients. So, for instance, the milk fat may have been replaced by alternative fats. These are great for vegetarians, vegans, people who are lactose intolerant – or anyone who needs a dairy alternative. With the “ready meal” and convenience food sector growing rapidly, analogue cheese is becoming increasingly popular as it often has a longer shelf life and lower cost. Allied Blending LP, a manufacturer of value-added foods, has a large history of R&D as they drive to provide superior quality foods for their customers.
Recently, they have developed a dry blend for analogue cheese. Their formulation replicates natural cheese, with the ability to melt and stretch and with the same body, shredability, and firmness. Most of the analogue cheese formulations on the market miss the mark on one of these characteristics. Allied Blending has cracked the code and uses the manipulation of surface morphology to get all of these characteristics in a single analogue cheese product. They have modified their formula, creating a dry blend which can be simply combined with fat and water to produce the fully formulated analogue cheese. The formula uses the repulsive forces of oxidized starches and use of hydrophobic attractions between these modified starches. Depending on the end goal for the product, different starches can be incorporated including both vegetable and grain starches. This type of formulation gives the flexibility and quality end product that will help end users save money without sacrificing flavor or consistency.
Are you developing new technology for an existing application? Did you know your development work could be eligible for the R&D Tax Credit and you can receive up to 14% back on your expenses? Even if your development isn’t successful your work may still qualify for R&D credits (i.e. you don’t need to have a patent to qualify). To find out more, please contact a Swanson Reed R&D Specialist today or check out our free online eligibility test.
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