Cheese
When it comes to melting behavior and eating experience, our vegetable fats behave like milk fat.
 

When serving vegan markets, taste and mouthfeel are still key in the consumer’s choices.
When it comes to melting behavior and eating experience, our vegetable fats behave like milk fat. They’re easy to process and give your cheese analogues a similar texture and flavor release. They also deliver added benefits like no cholesterol and better oxidative stability to prevent rancidity, making them yet tasty alternative to milk fat.