How to Perfectly Cut Plant-based Cheese Alternatives with FAM-Stumabo Technology?

As plant-based foods, specially dairy alternatives, are nowadays a trend market in the food industry, we would like to talk about our findings on plant-based cheese alternatives and the challenges to process them. These findings are the outcome of different projects between Ghent University and FAM-STUMABO. It is an important subject that needs to be addressed before any manufacturer starts formulating their cheese alternatives because a produced cheese needs to be ultimately size reduced.