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Lactosan Cheese Powder in an Authentic French Onion Soup

Cheese Powder as a Catalyst for Greener Eating Behaviour

Cheese Powder as A Catalyst for Greener Eating Behaviour

Fermention, clean-label formulations and bold umami sensations are increasing recognised as key success factors within the savoury and plant-based sectors. Lactosan cheese powder provides a rich source of umami, umami synergy and kokumi sensations, which can enhance the sensory quality of plant-forward meals. By improving palatability and overall eating experience, these sensory attributes may support the adoption of greener eating behaviours and increase consumer acceptance of plant-based foods.


This hypothesis is supported recent research initiatives
Three years ago, Inger Hansen, Head of Strategic Innovation Projects at Lactosan A/S, initiated a collaborative research project with scientists from the University of Copenhagen to investigate the "Possible role of cheese powder in promoting a green transition."

The project comprised an extensive sensory research programme, including the training of an internal sensory panel conducted by University of Copenhagen staff, Postdoctoral Researcher Shaghayegh KeshaniDokht, in collaboration with Lactosan Food Scientist Amalie Søndergaard Warming.

2025 Sherri - Finalizing the Green Food Project.png

As part of the study, plant-based dishes were evaluated by Danish consumers at Madens Folkemøde 2025 to assess perceptions of kokumi and overall sensory quality. During the event, the University of Copenhagen presented plant-based products both with and without Lactosan cheese powder  and invited visitors to take part in blind tastings. Results demonstrated a clear consumer preference for the vegetable pie Lactosan cheese powder. The primary drivers of preference were identified as mouthfullness, harmony, umami and rich taste.

2025 Madens Folkemøde - Lactosan Green Food Project.png
In addition to the consumers studies, the project included a series of academic lectures, notably on umami, delivered by Professor Emeritus Ole G. Mouritsen, followed by a detailed presentation of experimental data and findings by Postdoctoral Researcher Shaghayegh KeshaniDokht from the Department of Food Science at the University of Copenhagen.

2025 Green Food Project - Ole Mouritsen - Umami lecture at Lactosan.png

Overall, the research findings reinforce Lactosan's approach with Lactosan NCB - Natural Culinary Booster, which integrates flavour innovation, functional performance, and alignment with sustainable food trends.

(Source: Innova Market Insights, Copenhagen University)