In a nutshell * Scientists have developed a plant-based cheese using a specific pea protein and oil blend (25% coconut oil, 75% sunflower oil) that matches the texture and melting properties of dairy cheese while containing less saturated fat. * The breakthrough challenges the common belief that high saturated fat content is necessary for proper cheese texture, as the new formulation achieved similar firmness (80 Newtons) to versions made with 100% coconut oil. * The research demonstrates that carefully selected plant proteins can create healthier cheese alternatives without sacrificing the stretchy, melty qualities consumers expect, potentially revolutionizing the plant-based dairy...