Väcka launches plant-based cheese made from melon seeds
Spanish food tech company Väcka has developed two new alternative cheeses made from olive oil and fermented melon seed milk: Mözza and Pumplin Chxddar.
The company applied for a patent to protect this 'disruptive innovation' at the end of last year. The recipe replaces fermented almond milk with melon seed milk and coconut oil with extra virgin olive oil. Väcka claims the approach delivers improvements in both the taste and sustainability of existing plant-based cheese alternatives. It claims the new recipe has recued the water footprint of its Mözza brand by 99.1%, cut land use by 98.7% and lowered CO2 emissions by 91.8%. The new recipe also contains 73.6% less saturated fat.
"We conducted a Life Cycle Analysis, where we researched various seeds, and the melon seeds stood out for their nutritional value and properties in terms of aroma and taste. In addition, we have added ingredients of high nutritional value to the new versions, such as pats and beans and calcium supplements. The result is a product that, among other properties, guarantees a 3.3 increase in the melted area, giving it greater elasticity and versatility," explained Ana Luz Sans, co-founder and CEO.
Melon seeds contain linoleic acid, which is positive for neuronal functioning, has immune system strengthening properties, is linked to reduced cholesterol, and acts as a preventative for cardiovascular disorders, the Spanish food tech company explained.
The innovation has allowed Väcka to develop sliced and grated formats for both the Mözza and Pumplin Chxddar brands.
Looking to the coming year, Väcka said that international growth is an important priority. The company will enter the French market 'soon' and is working to expand in European markets like Germany.