Hybrid cheese by Danish startup with 40% less emissions

The cheese industry, while rich in tradition and beloved for its flavor, faces significant sustainability challenges. Dairy production is resource-intensive, requiring vast amounts of fodder and emitting high levels of greenhouse gases, particularly methane. These environmental impacts have spurred demand for eco-friendly alternatives, but plant-based cheese substitutes often fall short in replicating the taste, texture, and nutritional value of traditional cheese.

Denmark based startup, Planet Dairy has developed and filed a patent application on hybrid cheese, an innovative solution that blends dairy and plant-based ingredients to deliver the best of both worlds. This hybrid cheese maintains the authentic flavor and sliceable texture of traditional cheese while significantly reducing its environmental footprint.

PlanetDairy’s hybrid cheese combines:

• Plant Proteins:

  • Derived from pea protein isolate (PPI) or fava bean protein isolate, these proteins provide a sustainable, low-carbon alternative to dairy proteins.

  • Fava bean protein is particularly notable for its balanced amino acid profile and its ability to enhance the firmness and sliceability of the hybrid cheese.

• Plant Fats and Oils:

  • Incorporates fats such as coconut oil, rapeseed oil, or shea butter, which mimic the creamy texture and melting properties of dairy fat.

  • Coconut oil, being solid at room temperature, adds firmness to the hybrid cheese, ensuring a sliceable texture.

• Natural Cheeses:

  • First Cheese: Typically a mature semi-hard cheese like Gouda, Havarti, or Cheddar, it imparts a robust flavor without the need for artificial additives.

  • Second Cheese: A younger semi-hard or hard cheese, such as Mozzarella or Gruyère, contributes to the smoothness and structural integrity of the final product.

• Emulsifying Salts:

  • Ingredients like sodium polyphosphate or sodium citrate ensure that the dairy and plant components blend seamlessly, preventing phase separation and creating a homogenous texture.

This carefully crafted combination creates a hybrid cheese that mimics the sensory qualities of traditional cheese while lowering its carbon footprint. The company claims to achieve 40% less CO2 emission than traditional cheese, while marinating the same taste of original cheese..

Planet Dairy was founded by three former dairy executives and is currently offering their hybrid cheese under their brand name Audu. The hybrid cheese is versatile, suitable for a wide range of culinary uses, from pizza toppings and sandwiches to sauces and baked dishes.

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