Plant-based cheese alternatives: Unconvincing ingredients, but positive climate impact and large selection

Plant-based cheese alternatives: Unconvincing ingredients, but positive climate impact and large selection

According to a report by www.nw.de, the Hamburg Consumer Center analyzed 17 plant-based cheese alternatives and found that the ingredients were not very convincing. Vegan cheese substitutes therefore contain little calcium and very little protein compared to normal cheese. The protein content of plant-based alternatives is on average only two percent, while normal cheese contains around 18 percent protein. There are also big differences in taste; Some substitute products taste rather sour or artificial, but others can hardly be distinguished from real cheese.

However, plant-based cheese alternatives have an advantage when it comes to the climate balance. Normal cheese production is resource-intensive and has a poor carbon footprint, while vegan products perform better. This aspect is becoming increasingly important given the trend towards plant-based nutrition.

The consumer advice center's analysis could have an impact on the market and consumers. On the one hand, growing awareness of environmental issues could lead to more consumers purchasing plant-based cheese alternatives. However, the lack of nutrients and low protein content of vegan products could also lead some consumers to stick with classic cheese. Additionally, manufacturers may want to rethink the composition of their vegan cheese products to improve protein and nutrient content and optimize taste.

Overall, the analysis by the Hamburg Consumer Center illustrates the advantages and disadvantages of vegan cheese substitutes and shows that the decision for or against plant-based alternatives depends on various factors.