Planteneers has launched a stabilizing and protein system from its fiildDairy CH range, which aims to help manufacturers achieve smooth, elastic textures in plant-based cheese slices with a high protein content of up to 8%. The innovation responds to the challenge of “low protein content” in plant-based cheese slice substitutes, as protein generally negatively influences texture.

Adding protein often causes a loss of elasticity and flexibility, imparting a plant off-taste, and beige or brownish colors to alt-cheese slices.

The new functional system can help manufacturers overcome these technical barriers by offering final products with good sensory and functional qualities despite their higher protein content.

The elastic slices also have improved appearance, cut well, and can be formulated into different flavors such as butter cheese, Gouda, and stronger cheeses.

“With the plant-based alternatives to cheese slices, our customers can meet the ongoing demand for tasty, protein-rich products, which Innova Market Insights has even defined as a top trend for 2026,” Dr. Pia Meinlschmidt, head of product management at Planteneers, tells Food Ingredients First.

“With their typically smooth, elastic texture, and high protein content, the cheese alternatives address the two strongest selling points: enjoyment and health.”

The slices can be flavored from mild to sharp, offering a broad product range. Individual inclusions, such as fenugreek or peppercorns, can help manufacturers enhance consumer appeal.

Overcoming plant protein barriers

The plant-based pioneer initially developed the cheese slices using a combination of fava beans and wheat. While the product had an elastic texture and neutral profile, it faced challenges due to the rising demand for allergen and gluten-free foods.

The team finally developed a blend of different plant proteins to formulate gluten-free slices whose texture and taste are “almost identical to the version with wheat,” says Meinlschmidt.

While formulating plant-based cheese alternatives, one of the critical challenges is finding the ideal combination of plant proteins and functional ingredients.

“Proteins can have a strong impact on texture, flavor, and even color — so the goal is to create a formulation that delivers a smooth, elastic texture and a clean flavor profile without compromising the bright, yellowish color typical of cheese slices.”

“Achieving this balance requires a deep understanding of ingredient interactions and processing conditions. With our specially developed functional system for plant-based cheese slices, we were able to overcome many of these challenges,” Meinlschmidt adds.

The platform allows for high protein content, a “pleasant, neutral taste, and an appealing appearance.”

However, she emphasizes that flavor still remains one of the key areas for further optimization. “That’s why we are currently exploring fermentation-based approaches to naturally enhance the sensory quality and overall taste experience of plant-based cheese.”

Addressing protein demands

The system is based on native starch and a mix of plant proteins, with the final products in cheddar flavor featuring a protein content of up to 7%.

F&B launches with protein and at least one health claim witnessed a 32% growth globally (Jul 2023–Jun 2024 vs. Jul 2024–Jun 2025), shows Innova Market Insights data.

Meinlschmidt tells us the plant-based cheese slices were developed specifically for cold consumption. 

“For us, it was primarily important to achieve an optimal mouthfeel, a flexible texture, and an authentic taste, even with a high protein content. We have succeeded in doing so.” 

The team plans to address replicating dairy cheese’s melting properties in the next step.

Eyeing scalability and affordability

Scalability was a key focus in developing the stabilizing and protein system.

“It has already been successfully implemented on customer equipment, demonstrating that plant-based cheese slices can be produced on standard industrial lines — including existing dairy or mixed setups — without any major adjustments,” Meinlschmidt shares.

“What matters most, however, is the choice of raw materials. In scale-up trials, we observed that changing even a single ingredient can significantly affect both the processability of the mass and the final product quality. To achieve consistent results, it is therefore crucial to work with the validated raw materials specified in the formulation.”

Cost-wise, Meinlschmidt notes that while consumer prices are determined by retailers, Planteneers’ system allows manufacturers to produce end products that are “highly competitive” on price — both in comparison to conventional plant-based cheeses and traditional dairy cheese.”

Clean label demands

Besides flavor and high protein content, Planteneers is also targeting the clean label trend in the plant-based market. Manufacturers can use the functional system to market protein-rich, clean label products as plant-based substitutes to cheese snacks like cubes and sticks.

The products offer an “authentic taste experience, firm bite, and creamy mouthfeel, without declarable E-numbers or other additives like preservatives or flavor enhancers.”

In 2026, Meinlschmidt anticipates advancements in the snacking segment.

“Protein-rich, gluten-free, clean-label cheese cubes and sticks are perfectly aligned with the growing demand for convenient, high-protein snacks. They offer consumers tasty, nutritious options for snacking on-the-go, at work, at home, or between meals.”

“These versatile products are also highly relevant for the out-of-home market, wher they can be used in bowls, wraps, or salads, both for takeaway and in-house dining.”

Plant-based dairy is entering a new era — driven by consumers who want more protein and full-on sensory indulgence. Aligning with Innova’s “Powerhouse Protein” trend, flexitarian shoppers expect clean label alternatives that don’t feel like a compromise. Food Ingredients First spoke to Roquette, Cargill, ADM, and Planteneers to see how they are targeting this growing market.