As a species, we have an enduring love for cheese. Worldwide, we eat more than 26 million tons every year... at the moment, less than 1% of the market is from plant-based sources.

Canice Yiu

While plant-based cheese has become incredibly popular in recent years, there is one elusive element it’s failed to mimic – the ability to melt. Until now.

The science behind the ooey-gooey texture of melted cheese is complex, but the genius lies in a delightful blend of old and new food science. By using controlled gel networks, distributed protein particles and fat droplets can mimic the textured layers of cheese. This method can be used to create a whole array of lab-made food. This milestone in food engineering also means less reliance on agricultural practises notorious for their high carbon emissions. Achieving this is a win-win-win for people with food intolerances, the environment and our food supply chain.