The CSO of Dutch biotech start-up Legendairy Foods, Dr Britta Winterberg, explained at the Reformulate: Fermentation-Enabled Alternative Protein Digital Summit that plant-based dairy alternatives cannot meet flexitarians’ expectations. Substitutes for yoghurt or cream cheese break down too quickly, and in general these products tend to form lumps. Cheese substitutes lack functional properties such as meltability and stretching, so they are not suitable for heated products such as pizza. That’s why Legendairy wants fto bring ermentative production of dairy ingredients toghether with traditional cheese-making techniques.
