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Consumption of Cheese by Vegetarians and Vegans: Production, Ethics, and Market Trends
Abstract
This chapter examines vegan and vegetarian cheeses' development, production processes and market dynamics. With the growing demand from vegan and vegetarian communities, the variety and quality of plant-based cheeses has increased significantly. The study examines the consumption of plant-based cheeses from the perspectives of vegetarianism and veganism, exploring the issue comprehensively from ethical, environmental, health, religious and cultural aspects. Then, how plant-based cheeses are produced from various raw materials is presented. Compared to conventional cheeses, the similarities and differences of plant-based cheeses in terms of organoleptic properties and health values were examined. Considering the changes in consumer preferences and the rapidly growing market share of plant-based cheeses, it is revealed how the food industry responds to these changing demands. As a result, it has become clear that vegan and vegetarian cheeses can play an important role not only as an alternative food product but also in the transition to a more ethical and sustainable food system.
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