Possible role of cheese in promoting a green transition
A global change towards a more sustainable eating behaviour requires a cutdown in meat consumption and a more plant-rich diet. The challenge is that except for some ripe fruits, most plants lack the umami taste that humans are genetically primed to crave. We propose as a solution using umami-rich cheeses for umamification of plant-based foods and present data on the actual umami potential for a range of cheeses.
Authors
- Pier Paolo Becchi (ORCID: https://orcid.org/0000-0002-8121-0151)
- Valentin Rauh
- Karsten Olsen
- Michael Bom Frøst (ORCID: https://orcid.org/0000-0002-0854-960X)
- Ole G. Mouritsen
- Shaghayegh Keshanidokht
- Inger Hansen
- Husnain Raza
Institutions
- Università Cattolica del Sacro Cuore (IT)
- Copenhagen Business School (DK)
- Arla Foods (Denmark) (DK)
Publication Details
- Journal
- International Journal of Gastronomy and Food Science
- Published
- 2025-12-24
- DOI
- https://doi.org/10.1016/j.ijgfs.2025.101403
- Citations
- 1
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 1.12
Funders
- Innovationsfonden
- Mejeribrugets ForskningsFond