The cream cheese of the future? Same traditional taste and 100% plant-based!
Whether you spread it on a bagel or use it in a cheesecake, cream cheese is versatile in use. Cream cheese is known for its fresh mouthfeel and smooth spreadable texture. We succeed to develop two recipes for a plant-based alternative for cream cheese that are ridiculously good when it comes to taste, texture, and nutritional values.
If you’re looking for a recipe for a traditional fermented plant-based alternative for cream cheese, or a non-fermented variant. We’ve got the solution for you! Our Tendra® Fava Bean Protein Isolate is the perfect plant-based protein to use to retain the same properties as animal protein.
Every product developer thought about it: a fermented plant-based alternative for cream cheese. But developing it is challenging and takes time. But we’re happy to share that our application team achieve to develop a plant-based alternative for fermented cream cheese with Tendra®. Fermented cream cheese undergoes a process of fermentation that not only enhances its taste, but also contributes to its creamy texture.
Cheesecake is a delicious dessert that’s been popular for decades. That typical creamy texture, and sweet flavor are irresistible. But as the food industry is changing to a more plant-based environment, product developers are seeking for solutions to develop plant-based alternatives for these kinds of products. Our Tendra® Fava Bean Protein Isolate is the perfect ingredient to replace dairy proteins.
Our application team tested, improved, and succeed to develop a plant-based cheesecake with Tendra®! Cheesecake with Tendra® is indistinguishable from traditional cheesecake made with dairy. It’s bake stable and gives the same smooth mouthfeel with a nice freshness to it.
We’re happy to share this great recipes with you, please request via:
With the harvest of 13 hectares of fava beans by farmer Henderik Jan Hommes in…Read more