To achieve climate goals, we need to radically reduce the consumption of meat and dairy products. This at the same time as proteins, that many associate with meat and milk, are perceived as a major nutrient. Proteins are also found in plants, and many agree that the food-industry is facing a protein shift, a transition from animal to vegetable proteins. Raw materials should be climate-positive. Leguminous plants contribute, for example, to nitrogen fixation in the soil, which reduces the need for nitrogen fertilizers / pesticides for the plants themselves, but also to the surrounding landscape and successive cultivation. The goal is to create, with functional proteins, a brand-new type of vegetable, climate smart cheese that is like our classic milk-based cheeses.
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