Wageningen University & Research (WUR) in the Netherlands is recruiting industrial partners for a new research project that will use targeted fermentation to address persistent taste and texture limitations in plant-based cheese.
The initiative, led by senior protein technology scientist Dr. Laurice Pouvreau, is intended to be submitted as a public-private partnership (PPP) application to TKI Agri & Food, the Dutch government body that co-funds collaborative research between industry and knowledge institutions. If approved, the Dutch government will cover 50% of project costs, with industry partners contributing the remaining 50%, of which up to half may be provided in-kind. The project is planned to run for three to four years, with a target start date of April 2027.
Why plant-based cheese remains technically difficult
WUR is targeting a well-documented problem in the plant-based cheese category. As protein content in plant-based formulations has increased over the past decade to improve nutritional value, sensory quality has often suffered. Higher protein levels can produce overly firm or grainy textures, while fat oxidation compounds in many plant proteins generate bitterness and beany off-notes that conflict with the mild, complex flavour profile expected of cheese.
The project will explore whether selected microbial cultures can convert these unwanted volatile compounds into neutral or more desirable ones. Specific microorganisms are also capable of producing short-chain fatty acids, aldehydes, and ketones that more closely replicate the aromatic profile of conventional dairy cheese. On the texture side, proteolysis during fermentation can modify protein structures to influence firmness, elasticity, and mouthfeel, while enzymatic breakdown of certain polysaccharides may contribute to creaminess.
The research team intends to use a semi- to high-throughput approach to screen protein-fat matrix formulations alongside a range of microorganisms and assess their combined impact on texture and flavour development during ageing.
Who WUR is looking for
WUR is seeking partners across the plant-based cheese supply chain, including culture houses, protein and fat ingredient producers, plant-based cheese manufacturers, equipment manufacturers, and flavour houses.
WUR has been active in related research areas for several years, including precision fermentation-based dairy proteins and mycoprotein applications, and has previously partnered with industry through the TKI framework on food safety and protein structuring projects.
Interested companies can contact Dr. Pouvreau directly through the WUR website.
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