News Briefs
Väcka, a food producer in Spain, has begun using olive oil as a healthy fat alternative in their vegan cheese products.
Focused on plant-based foods, Väcka recently announced two new vegan cheeses made from olive oil and melon seed milk.
Those ingredients replaced coconut oil and fermented almond milk in Väcka’s Mözza and Pumpkin Chxddar cheese products. That reduced saturated fats by 73.6 percent, according to the company.
Other benefits of the innovation include improvements in the sustainability of the new cheeses. Väcka contends that the new Mözza products cut land and water use by 99 percent and CO2 emissions by 92 percent.
Väcka creates the cheese through a “unique disruption innovation” process that was presented at the U.S. Patent and Trademark Office last December and is currently under evaluation, as reported by Revista Aral.
The patent titled “Vegan cheese analogues and method for producing the same” describes a method for non-dairy cheese production through the fermentation of melon seeds.
As reported by Food Navigator, Ana Luz Sans, co-founder and CEO of Väcka, noted that in addition to those two ingredients, the new recipes also provide consumers with pats, beans and calcium supplements.
While the health benefits of olive oil are well known, Väcka also believes that melon seed milk is another healthy alternative to commonly used fats.
One component of melon seed milk, linoleic acid, might help prevent cardiovascular disease and strengthen the immune system. In addition to its many other beneficial elements, extra virgin olive oil also contains a limited amount of linoleic acid.
According to Sans, “we conducted a lifecycle 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 to being used as a novel ingredient in vegan cheese, researchers are studying the use of olives in traditional cheese production.
A recent study showed that adding olive leaves to the diet of sheep might improve their health, increase the sustainability of the food chain and create a better quality cheese.
In that study, a panel of tasters did not notice any difference in the flavor of the olive sheep cheese compared to the traditional product. Still, consumers indicated a greater appreciation for the olive-feed version after being told about its organoleptic characteristics.
More articles on: extra virgin olive oil, plant-based diets, Spain
Apr. 10, 2024
Farmers Protest European Agricultural Policies in Madrid
The protestors demand exceptions for European environmental regulations that they argue make their products less competitive on the global market.
Nov. 14, 2023
Brazilian Producers React to Record-Setting Year at World Competition
Farmers and millers said the record-high 50 awards earned at the 2023 NYIOOC promote locally-produced olive oil at home and abroad.
Oct. 26, 2023
Extremadura Bucks the Trend of Below-Average Harvests in Spain
A steady increase in the number of intensive olive groves in the region may explain the rise in production.
Jan. 2, 2024
Rise in Production of Italian PDO and PGI Olive Oils, New Report Reveals
An estimated 23,500 operators produced 13,500 tons of extra virgin olive oil with geographical indications in 2022, but their export value remained stable at €62 million.
Apr. 22, 2024
How Oleuropein Influences Extra Virgin Olive Oil Taste and Health Benefits
Along with oleocanthal and hydroxytyrosol, oleuropein is one of the main polyphenols found in extra virgin olive oil that determines its sensory characteristics and health benefits.
Nov. 20, 2023
Languedoc Extra Virgin Olive Oil Receives PDO Certification
Made from the local Lucques and Olivière varieties, Languedoc becomes France’s ninth extra virgin olive oil to receive Protected Designation of Origin status.
Mar. 7, 2024
Spanish Campaigners Lobby for Glyphosate Ban After EU Fails to Reach Consensus
The world’s most used herbicide was found in concentrations exceeding the legal limit in Mar Menor, spurring advocates to call for a ban in Spain.
Apr. 1, 2024
Italians Have Changed Their Olive Oil Purchase Habits, Survey Finds
Despite rising prices and lower availability, 48 percent of Italian households continue to purchase as much olive oil as they did in previous years.