Cultured nut-based cheese analogues: Advances in production, functionality, and food applications

In recent years, there has been a significant shift towards plant-based alternatives to cheese due to consumer concerns over sustainability, animal welfare, and quality health. These dairy-free cheese alternatives are developed from plant-based ingredients viz; nuts, seeds, soy, and vegetables. This review provides an overview of the production process of cultured nut-based cheese analogues as well as the factors that affect their quality and functionality. Moreover, the review discusses the application of cultured nut-based cheese analogues in the plant-based food industry and their regulatory and labeling considerations in the consumer market. Optimized fermentation techniques and the addition of new ingredients are being used to enhance the quality and functionality of cultured nut cheese, resulting in innovative flavors and textures. Overall, the review highlighted the potential of cultured nut-based cheese analogues as a sustainable and versatile alternative to dairy cheese, providing valuable insights for food scientists in the plant-based food industry.