The challenge of creating the perfect vegan cheese

Making vegan cheese that imitates the real thing is a challenge that has stumped scientists for years. "The skill of the formulator is to use exactly the right amounts and blend of gums, protein, solids and fats to get a desirable, cheese-like bite and mouth feel while achieving a realistic melt," said Jonathan Gordon of Galaxy Nutritional Foods, which will roll out its new vegan shredded "cheese" product this spring.

View Full Article in:

Cracking The Code: Making Vegan Cheese Taste Cheesier - National Public Radio

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL