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Blue mold tofu made of Swedish faba beans and Swedish soya beans

Reference number
Coordinator SP SVERIGES TEKNISKA FORSKNINGSINSTITUT AB - JTI - Institutet för jordbuks- och miljöteknik AB, Uppsala
Funding from Vinnova SEK 500 000
Project duration May 2016 - November 2016
Status Completed

Purpose and goal

The aim was to produce a non-dairy blue mould cheese based on faba beans and soya beans. We have achieved this target and have today developed a method for production of the ´cheese´, and a handful of prototypes with differences in protein content, fat origin, coagulant type, maturity and taste.

Expected effects and result

The result is above our expectations. Consumers testing the final prototype has concluded that it is better than similar non-dairy products on the Swedish market today. Based on the prototypes, we have been contacted by private companies interested to produce the ´cheeses´, or market them towards restaurants or in other ways interested to participate in further development. We expect to apply for further funds in 2017 to develop the Product in order to commercialize it in late 2017 early 2018.

Planned approach and implementation

The ´cheese´ has been produced by wet milling of soaked faba beans and soya beans, followed by heating the resulting milk to 100 degree C. By adding lactobacillus and blue mould cultures, and coagulanting agents, we achieved a yoghurt like product that after draining could be placed in cheese molds. After about 24 hours, the cheese had drained and were able to be salted and placed in fridges/incubators for maturation. The cheeses were tasted by vegans/vegetarians and persons at the participating institutes. The cheese was tested for any hazardous microbs before eating.

The project description has been provided by the project members themselves and the text has not been looked at by our editors.

Last updated 25 November 2019

Reference number 2016-02435

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