Cheese analogue, commonly known as substitute cheese, is a cheese made with dairy, partial dairy or non-dairy ingredients. In cheese analogues, milk fats or milk proteins are partially or completely substituted with vegetable fats and oils. Milk fat substitution with vegetable oils is a growing trend in producing cheese-like products(Villamil et al., 2021). In recent years, the increase in demand for cheese as a food ingredient has been reflected in the growth of the ready-to eat meals industry. Shredded, diced, sliced and even liquid cheese have been created to fulfil the needs of the modern food industry as the popularity of convenience foods continues to rise (Kamath et al., 2022). According to FutureMarket Insights (2022), the global cheese analogue market was anticipated to be worth USD2.1 billion in 2022. Between 2022 and 2032, the market for cheese substitutes is predicted to increase at a CAGR of 6.3%, reaching around USD3.9 billion.

Main researcher: Nur Haqim Ismail
E-mail: nurhaqim.ismail@mpob.gov.my