PLANTCURD - Functional plant proteins for cheese curd

There is an ever-increasing focus on producing food in a more globally sustainable fashion, and milk-based products have been identified as a focus area due to their contribution to green-house gas emissions. However, most of the plant-based “cheese” products today have a huge quality and taste trade-off compared to conventional dairy cheeses. Current offerings have a low appeal to the general consumer.

By: Grith Mortensen

The objective of this project is to enable production of plant-based curds with diverse cheese-like functionalities as well as “cheeses” based on both plant and dairy ingredients. The starting point will be a combination of processing technology and biotechnology expertise.

The project will equip the Danish dairy industry with the technical solutions and knowledge to adapt quickly to an ever-changing market.

Project period: January 2022 - December 2024

Budget: 2.203.335 DKK

Financing: Milk Levy Fund, Arla Foods, University of Copenhagen

Project manager: Fergal Rattray

Institution: Department of Food Science, University of Copenhagen

Participants: Department of Food Science, University of Copenhagen and Arla Foods