Fermentation—A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives

Plant-based cream cheese alternatives are gaining popularity, yet replicating the sensory and nutritional attributes of dairy cream cheese remains challenging. Plant proteins often impart undesirable flavors and differ structurally from dairy proteins, resulting in weaker emulsifying and gelling properties, as well as compromised product structure and texture. Hydrocolloids are commonly used to improve organoleptic properties and/or spreadability but may introduce gummy textures and conflict with clean-label expectations. Fermentation represents a promising strategy to address these challenges. Exopolysaccharide (EPS)-producing starter cultures can naturally enhance texture. Depending on EPS type, concentration, molecular structure, and interactions with the food matrix, fermentation can improve creaminess, viscosity, and water-holding capacity while supporting cleaner-label formulations. In addition, fermentation may improve flavor, protein digestibility, and amino acid bioavailability and reduce antinutritional factors, while EPS may confer health-related benefits. This review examines how fermentation, particularly EPS biosynthesis, can improve the overall quality and texture of plant-based cream cheese alternatives, considering current market formulations. The reviewed literature indicates that fermentation and in situ-formed EPS offer potential, although their effects depend on strain selection, matrix composition, and processing conditions. Pulsed electric fields and ultrasound may enhance EPS production, representing an underexplored field of research. Future studies should assess these strategies in complex plant-based matrices to clarify matrix-specific effects.