Articles by Prateek Sharma Ph.D.

Meltability of cheese is one of the most researched properties, write Prateek Sharma, Ph.D., and Nitin Joshi, Ph.D. Among all dairy ingredients, cheese is atypical in that its functionality is highly versatile, as it can be modified to meet consumer needs.

With constant population growth, consumer expectations toward quality of food and its impact on nutrition and public health shift significantly. 

With 6.45 million metric tons (MT) of cheese production in 2023, the U.S. cheese market is projected for a 4.64% compound annual growth rate (CAGR) and a business of almost $56 billion by 2029. 

By incorporating plant-based proteins into dairy products, manufacturers could tap into trends, appeal to new markets, and add functional characteristics.