Future of Plant Based Cheese
Plant based cheese IS real cheese… a by-product of the fermentation of (plant based) milk. This approach yields an authentic tasting cheese. But beyond that, the cheese process itself addresses a problem which lies at a pressure point in human health which is exceedingly relevant to our time. In short, it’s a discovery which transcends cheese.
Relevant
Inspired
Innovative
Natural
An Intersection Of Emerging Technologies
Closer examination of the plant based cheesemaking process brings up a number of interesting issues. Empirically, it lies at the intersection of established knowledge bases in cheesemaking, wellness, and microbiome research. Plant based cheese does not simply target a wellness market. It is intrinsically aligned with wellness by design.
Connecting The Dots
Cheesemaking is an in vitro model of the gut microbiome with 8000 years of data
Cheesemaking is an evolutionary process discovered accidentally as a way to preserve food. Initially, animal stomachs were used to store milk, and cheese was the natural by-product of it’s fermentation by the microbes which were present in the lining of the stomach.
Cultures which play key role in cheesemaking also play key functional roles in the gut
It’s not surprising when you consider the origin of cheesemaking that this connection with cheese and our gut microbiome exists. It’s simply been forgotten over time. However, thanks to advances in microbiome research, we can now trace these connections using scientific methods.
Cheese is a vessel which connects our internal and external ecosystems.
Cheese is itself a living ecosystem which connects our external and internal biomes. Restoring these ecosystems has the potential to positively impact epidemic issues in human health which the world is confronting today.
Fermentation of plant based materials yield metabolites which have been shown to have direct wellness impacts
A symbiotic relationship with man and microorganisms has always existed. More and more evidence points to the disruption of this ecosystem having negative consequences for human health. Conversely, restoring this balance can have positive impacts as well. Many metabolic by-products resulting from the fermentation of plant based substrates have been shown to play positive roles in health. One example that is getting a lot of attention now would be butyrate which has been connected with better sleep, better digestion, decreased inflammation, protect against cardiovascular disease and colon cancer, and even reducing insulin sensitivity.
Healthy gut microbiome correlates with less severe progression in COVID patients.
Initial studies indicate that a healthy microbiome is a biomarker for positive COVID outcomes while chronic inflammation is associated with more severe progression of COVID. Authentically fermented plant based cheeses address both of these issues positively by design. Additionally, studies suggest that natural immunity offers more long lasting protection from infection than vaccine intervention. In short, authentically fermented plant based cheese is uniquely positioned to positively impact a broad range of health issues which are becoming increasingly relevant to our time.
The Plant Based Cheese Ecosystem
Restoring the health and well being of people, animals, and the planet starts with restoring ecosystems on a macro and microbiotic level. Plant based cheese IS real cheese. It is in itself a living ecosystem. One which connects our external and internal worlds. This has profound implications in the realm of health and wellness and highlights an opportunity which is exceedingly relevant to this moment in time.