Cargill Makes Vegan Cheese

It doesn’t sound like something many people would want on their pizza, but Lygomme ACH Optimum functional system, a non-dairy cheese, may soon become a staple ingredient in frozen pizzas. Comprised of three starches, the new cheese alternative is estimated by agriculture industry behemoth Cargill to be 200 percent more cost effective than its dairy counterparts. In addition to cost, Cargill lists performance and health as other new benefits. Already nominated for a food excellence award by Food Ingredients Europe 2009, the cheese is said to maintain the taste and appearance of dairy cheese, as well as mirror its ability to melt and shred.