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Planteneers sets a new benchmark in the cheese alternative category
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Thursday, 20 November, 2025, 14 : 00 PM [IST]
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Hamburg, Germany
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The market for plant-based milk and cheese alternatives is growing steadily and will continue to offer growth potential going forward. This is particularly the case for cheese alternatives. Planteneers is now setting a new bar – with a stabilising and protein system from the fiildDairy CH series, food producers can now make plant-based alternatives to cheese slices with the classic smooth, elastic texture and a high protein content of up to eight percent. Thus, stabilising expert Planteneers addresses the two most important reasons people buy cheese alternatives: enjoyment and health.
Flexible System Enables Broad Product Palette – Protein-Rich and Gluten-Free
Plant-based alternatives to sliced cheese have until now had low protein contents. The reason is that protein generally negatively influences texture. “The higher the protein component, the more complex the interplay of texture and flavour,” explains Dr. Pia Meinlschmidt, head of Product Management at Planteneers. “As soon as you add protein the structure becomes sandy and friable. The typical elasticity and flexible are lost. In addition there is a plant off-taste, that varies with the protein basis. Quite apart from that, adding protein sources usually shifts the colour towards beige or brownish.” With the new functional system, Planteneers has now succeeded in overcoming these central technical barriers. The final products feature good sensory and functional qualities despite their higher protein content. The elastic slices look good and also cut very well.
“Our basic stabiliser based on modified starches already enables the production of plant-based alternatives to sliced cheese without protein,” notes Meinlschmidt. “This gives elastic slices that can be made in different flavour varieties like butter cheese, gouda, and stronger cheeses. Combining this with a protein mix lets customers offer flexible protein contents up to eight percent, as desired.”
In the development phase, Planteneers started with a combination of fava beans and wheat, giving a particularly elastic texture and very neutral flavour profile. According to Meinlschmidt, the combination was very well received by customers in initial projects. However, freedom from allergens was a central issue. “Many customers don’t want to use gluten in their production,” says Meinlschmidt. “So we tested other protein mixes and finally developed a blend of different plant proteins. These complement each other’s functional and sensory characteristics so well that we can make gluten-free slices whose texture and taste are almost identical to the version with wheat.” Flavours from mild to sharp make for a varied product range. Individual inclusions like fenugreek or peppercorns can create further purchase incentives.
Cubes & Sticks: Cheddar-Style Snacks, Protein-Rich and Clean Label
Alongside appealing flavour and high protein content, clean label is another desirable criterion in the plant-based market. To meet the demand, Planteneers has developed a functional system with which manufacturers can market protein-rich, clean-label products as plant-based alternatives to cheese snacks like cubes and sticks. The system is based on native starch and a mix of plant proteins. The final products in cheddar flavour feature a protein content of up to seven percent, addressing one of the 2026 Top Trends identified by Innova Market Insights – tasty, protein-rich snacks. They offer an authentic taste experience, firm bite, and creamy mouthfeel, without declarable E-numbers or other additives like preservatives or flavour enhancers.
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