ArticleFoods (Basel, Switzerland)2025
Cheese Analogues, an Alternative to Dietary Restrictions and Choices: The Current Scenario and Future.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Comparative effects of natural and functional lipid sources on physicochemical, textural, sensory, and nutritional lipid indices of spreadable processed cheese analogue.Scientific reports · 2026Article
- Effect of Enzymatic Lactose Hydrolysis on the Quality and Texture of Full-Fat Curd Cheese Produced Without Whey Separation.Microorganisms · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
Abstract
The increasing demand for plant-based cheese alternatives reflects a shift toward healthier and more sustainable food choices. This study aimed to map technological trends, formulation strategies, and major challenges in the development of plant-based cheese analogues through a systematic review of the scientific literature and patents. Following the PRISMA protocol, searches were conducted in ScienceDirect and Lens.org between December 2024 and January 2025 using keywords related to cheese analogues. A total of 1553 scientific articles and 155 patents were initially retrieved. After applying inclusion and exclusion criteria, 88 articles and 66 patents were selected for detailed analysis. The results show a growing interest in this field since 2020, peaking in 2024. Data from 2025 may be limited due to the search period. Keywords were clustered into three main areas: (1) Formulation and Composition, (2) Texture and Processing, and (3) Food Safety and Consumer Acceptance. The United States leads in patent registrations (59). Valio Company and Cargill were the most active assignees, with nine and eight patents, respectively. This study highlights the importance of integrating food science and technology to improve the quality, sensory attributes, and market competitiveness of plant-based cheese analogues compared to traditional dairy products.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.