Cheese analogues: a review "Per favore registrati qui per vedere il link :-) "
Conclusions and future trends
Analogues have not made much impact on the retail
market, and this is thought to be for several reasons.
Firstly, the manufacturers are still faced with quality
problems. The flavour systems are still insufficiently
developed to the point where the analogues could be
consumed as ‘‘cheese board’’ products. Consumer
demand for imitation cheese as ‘‘cheese board’’ products
is limited to a small group (including vegetarians)
(Anonymous, 1989). Secondly, there is psychological
resistance to change on the part of the consumer. Cheese
analogues suffer very much from their unnatural image
even though they can be nutritionally equivalent and
cheaper. Thirdly, the lack of regulations, varying state
laws and labelling problems contribute to slow growth
rate at the retail level. That is why cheese analogues
represent little threat to the continued consumption of
natural cheeses: Their major role at present is undoubtedly
in the cost-cutting exercises of pizza manufacturers.
However the dairy industry should not be complacent.
With continuing development of the cheese analogues
and, in particular, their flavour systems, coupled with
lower costs, dietary considerations and the inevitable
move to more informative product labelling, these
products could find their way into the retail market in
the not too distant future (Shaw, 1984). There is a strong
and growing need for clear labelling. Efforts must be
made to ensure that the appearance of imitation
products will not convey a misleading impression on
the consumer (Anonymous, 1989).
The dairy industry continues to provide attractive
options for food formulators. In spite of this, vegetable
proteins are providing alternative solutions and have
made strong gains in several of the application areas
that have been a traditional forte for casein and
caseinates. In the longer term, environmental concerns
in some areas and reductions in institutional subsidies
will further reduce the consumption of milk proteins. In
this situation the competition between isolated soy
protein and casein and caseinates will intensify in
application areas like cheese analogue, non-dairy topping
bases and the rapidly expanding nutraceutical food
business. The situation for all participants in the
industry will also be greatly affected by advances in
plant and animal gene technology and the impact which
geneticengineer ing has on the cost profile of the various
functional proteins (Hoogenkamp, 1996). According to
Mortensen and McCarthy (1991) it would be unrealistic
not to accept that imitation cheese products will offer
competition for a share of the cheese market. He
concluded that imitation cheese will compete with dairy
cheese on a increasing scale. The dairy industry has to
take the view that imitation products are the result of
developments in product technology and market demand.
Thus not to get involved would mean curtailment
of product innovation and market opportunities.