Cecilia Roratto Kohn

Abstract Plant-based cheese analogs have emerged as a novel global market trend driven by sustainability concerns for our planet. This study examines eleven soft ripened plant-based cheese analogs produced in Europe, primarily with bloomy rinds and cashew nuts as the main ingredient. First, we focused on exploring the macronutrients and salt content stated on the labels, as well a detailed fatty acid analysis of the samples.

1 Introduction Petroleum-derived plastic polymers are widely used by the food industry due to their physical, chemical and mechanical properties. These properties include tensile strength (TS), flexibility and impermeability to gases and liquids, as well as being economically viable and easy to process. However, the difficulty of biodegradation and the persistence of plastic residues, even after degradation processes, generate significant negative environmental impacts.