Non-dairy cheese analogue

Cargill has launched a breakthrough innovation that enables the cost-effective production of a 100% non-dairy cheese analogue for pizza and other prepared food applications. The LygommeACH Optimum functional system replicates the functionality of dairy protein and replaces it fully at a cost advantage for the manufacturer.

Cheese represents approximately 15% of a pizza recipe and, given its high and fluctuating price, it can have a significant impact on the cost of frozen pizza production. In order to protect their margins, manufacturers have traditionally had to choose between raising pizza prices, limiting portion sizes, or using a blend of different cheeses depending on their current market value.

The LygommeACH Optimum functional system removes this instability by offering manufacturers a cost-effective cheese alternative for pizza which can be used to completely replace highly volatile dairy proteins. Furthermore, its appearance, taste and texture perfectly match those of processed cheese based on dairy proteins and are similar to those of traditional hard cheeses, such as gouda, cheddar or gruyere, thereby ensuring equal enjoyment and satisfaction for consumers.

Due to its specific composition, consisting of a combination of three starches, a galactomannan and a gelling carrageenan, the LygommeACH Optimum functional system is not liable to price volatility, eliminating fluctuations in recipe cost.

Furthermore, the LygommeACH Optimum functional system overcomes the technical challenges associated with the total replacement of dairy proteins, providing the same key physical and rheological properties as those of analogue pizza cheeses: taste, firmness, appearance, shreadability and melting behaviour.

Each component plays a specific role: allow and stabilise the emulsion, bring sufficient viscosity during processing, absorb the water phase, avoid oiling out and syneresis, create a strong network in order to allow the finished cheese product to be shreadable/sliceable and have a remelting profile.

In addition to the important cost and performance benefits, the LygommeACH Optimum functional system also offers health advantages as it contains reduced calories (less fat and no saturated fats) and reduced phosphate intake (no melting salts used). It offers a cheese alternative for people with lactose intolerance and a unique opportunity for vegans to enjoy a product that has the characteristics and taste of cheese but without any animal-derived ingredients.

The LygommeACH Optimum functional system provides the opportunity to make analogue cheese without allergen labelling and it is eligible for Halal and Kosher certification.