A plant-based cheese was the winning idea at a national competition.
Project lead researcher Dr Debashree Roy from Massey University won the Falling Walls Lab Aotearoa New Zealand competition.
The new technology, created by the Riddet Institute food innovation team, can be used to make a range of different cheese types with a variety of plant-based proteins such as peas or soy.
Roy joined the Riddet Institute as a post-doctoral fellow in 2021 after completing her PhD in food technology at Massey University. Roy’s research focused on the fundamental understanding and development of novel technologies to design structurally and nutritionally superior future foods.
Last month, Roy presented at Falling Walls, an interdisciplinary pitch competition. Her presentation focused on breaking the wall of plant-based cheeses, based on the Riddet Institute’s patented technology for making protein-enriched plant-based cheeses with comparable protein content to dairy cheeses.