The culinary challenge of replicating the texture, flavor, and mouthfeel of traditional dairy-based cheese has been a bottleneck in the mass adoption of plant-based cheeses. Recent research from the University of Copenhagen,…
The culinary challenge of replicating the texture, flavor, and mouthfeel of traditional dairy-based cheese has been a bottleneck in the mass adoption of plant-based cheeses. Recent research from the University of Copenhagen,…