Spanish Co. Introduces Vegan Cheese Made With Olive Oil

Väcka uses melon seed milk and extra virgin olive oil instead of coconut oil and fermented almond milk in two new vegan cheese products.
Väcka’s Mözza and Pumpkin Chxddar spread
By Paolo DeAndreis
Jan. 31, 2023 13:13 UTC

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.


Related Articles