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Vegan cream cheese in the test: Which products are really convincing?
The TU Berlin is researching innovative vegan cream cheese alternatives to reduce sugar and fat content and strengthen plant proteins.
Vegan cream cheese in the test: Which products are really convincing?
The demand for vegan foods has increased significantly in recent years. The focus is particularly on vegan cream cheese alternatives. The Department of Food Biotechnology and Process Engineering at the Technical University of Berlin is currently researching innovative approaches to producing such products. The goal of this research is to develop cream cheese alternatives that are both more nutritious and contain less sugar and fat. In addition, they should be free of artificial additives and be rich in plant proteins, which is considered central to the study. This is reported by the TU Berlin.
The two scientists Julia Matysek and Dr.-Ing. In this project, Robert Sevenich is working with the bacterial species Latilactobacillus sakei to produce exopolysaccharides (EPS). These polysaccharides could be crucial to the texture and creaminess of the alternatives. The current status of vegan cream cheese alternatives shows that many existing products contain high amounts of sugar (approx. 10 g/100 g) and fat (approx. 25 g/100 g) and often contain many additives that require declaration.
Research methods for improved products
Various experimental methods are used in research to optimize the properties of food. This includes fermentation at different temperatures, and stressing the bacteria using pulsed electric fields (PEF) and ultrasound is also researched. This stress aims to increase EPS production in an economically reasonable time. Initial results suggest that the PEF process may be most suitable for this method of production.
The “Vegan Spreads” project receives support from the Federal Ministry for Economic Affairs and Climate Protection and the Agency Innoveren en Ondernemen. At the end of the project, small and medium-sized companies will be provided with a toolbox to identify optimal recipes and processes for producing vegan spreads.
Market analysis and variety of tastes
- Violife Creamy – Preis: 2,79€ (150g), Geschmack: Eher salzig, künstlich, Kokosnote.
- Simply V cremig milder Streichgenuss – Preis: 2,99€ (150g), Geschmack: Starker Eigengeschmack.
- Oatly Aufstrich Natur – Preis: 1,79€ (150g), Geschmack: Angenehm, leicht süßlich.
- Hope Natur Aufstrich – Preis: 2,49€ (140g), Geschmack: Leichte Säure.
- Vemondo Streichgenuss Classic – Preis: 1,69€ (150g), Geschmack: Leicht salzig, gut kombinierbar.
The investigation showed that large differences were found in the consistency and taste of the respective products. Favorites such as Vemondo Streichgenuss Classic and Oatly Tomato Basil stand out due to their taste qualities, while many alternatives still have room for improvement.
Nutritional assessment and challenges
In a broader context, the nutritional quality of vegan products must also be considered. Experts emphasize that a well-planned vegan diet, including nutritional supplements and fortified foods, is possible for all population groups, including pregnant and breastfeeding women. Various professional societies, including the Academy of Nutrition and Dietetics, support this view, while others, such as the French professional society GFHGNP, warn about the risks of nutrient deficiencies.
Vitamin B12 in particular represents a challenge that is often not adequately met by vegans. The German Nutrition Society (DGE) points out that there is a lack of sufficient data on the nutrient supply of vegan people in Germany. Differences in the availability of fortified foods may explain the different assessments of the health risks of vegan diets, such as dge.de reported.
Overall, research shows the potential of vegan nutrition on both a scientific and a market level. The development of new products could not only improve tastes, but also ensure important nutrients in a balanced diet.