Proteins

Thick parts of cheese served on a plate in front of a dark background with pommegranat seeds sprinkled around
Industry

Creating tastier vegan cheese using synchrotron X-rays

The quest for tastier, more sustainable vegan cheese has led Swedish food company Cassius AB to take a closer look at cheese protein structures. Using synchrotron X-rays at MAX IV, Cassius are searching for the perfect scientific recipe for plant-based cheese.