Consumers are not only looking for sustainable and healthy products, but also less processed ones. However, plant-based cheese alternatives are at present highly processed and lacking in nutritional and sensory properties. One innovative process to meet these requirements is to produce a hybrid product using minimally processed lupin seeds. By adding different concentrations of milled lupin into the traditional cheese making process, we developed a hybrid product that reduces the amount of animal protein, maintains nutritional value and is sensorially appealing without the need for highly processed raw materials or the additives required for plant-based alternatives.
