Potato-Based Cheese Analogues: Innovation by McCain Foods

In the quest for healthier, allergen-free, and sustainable food products, McCain Foods has filed a patent application on a process for producing potato-based cheese analogues. This novel method addresses the common challenges in plant-based food production, such as taste, texture, and nutritional quality, while leveraging the widely available potato as a key ingredient.

The Need for Better Dairy Analogues

The rise in dietary preferences, including veganism and lactose intolerance, has fueled demand for dairy alternatives. Existing options, however, often fall short due to poor taste, suboptimal textures, and high production costs. McCain Foods’ innovation seeks to overcome these barriers by utilizing potatoes—a cost-effective, widely available, and versatile ingredient—to create cheese analogues that replicate the sensory experience of traditional cheese.

How It Works?

1. Starting with Potatoes:
   The process begins with an initial potato feed, where whole potatoes are partially gelatinized to create a starchy base. This step ensures the right consistency and texture for subsequent stages.

2. Shearing and Gelatinization:
   A critical innovation lies in the shearing process, which involves mechanical work at controlled temperatures (above 50°C) in the presence of specific additives like oils or modified starches. This shearing transforms the potato feed into a liquid potato product with a particle fineness of less than 125 microns.

3. Molding and Solidifying:
   The liquid potato product is introduced into molds and solidified at temperatures between 1°C and 20°C for up to five days. This slow curing process imparts the desired firmness and elasticity, resulting in a product that closely mimics traditional cheese.

4. Key Additives for Texture and Flavor:
   The inclusion of oils such as coconut oil, cocoa butter, or shea butter, and modified starches with specific amylose content ensures a rich, creamy texture. These components enhance the meltability and stretchability often sought in cheese analogues.

The Final Product: A Cheese Analogue with Superior Qualities

The resulting potato-based cheese analogue boasts impressive properties:

• Taste and Texture: A creamy, authentic flavor profile paired with a firm yet elastic texture.

• Nutritional Value: A healthier alternative with reduced allergens and no animal-derived ingredients.

• Durability: The product retains its texture and quality over time, with a maximum load capacity of at least 100 grams, as measured 15 days after solidification.

Implications for the Food Industry

By utilizing potatoes, a low-cost and widely cultivated crop, McCain Foods addresses both economic and environmental concerns. This method also paves the way for scalable production of plant-based cheese alternatives, opening opportunities for mainstream adoption across global markets.

In 2022, Dutch starch manufacturer Avebe has also launched potato starch and potato protein ingredients for plant based cheese. As consumer interest in plant-based diets grows, such innovations will likely play a crucial role in reshaping the food landscape, catering to diverse dietary needs while promoting environmental sustainability.