Yellow peas show promising results as tomorrow’s cheese


Humans have used milk to make cheese for millennia. However, climate change and sustainability concerns are prompting us to look towards the plant kingdom for the cheeses of the future. New research from the University of Copenhagen points to the modest yellow pea, which with its high nutritional content and sustainable cultivation attributes, could become tomorrow’s plant-based cheese of choice


Per capita, Danish people are the crème de la crème of Earth’s cheese consumers. According to the International Dairy Federation (IDF), Danes lead consumption globally with 28 kilos of cheese consumed per capita in 2020. At the same time, mounting pressure on Earth’s natural resources and global climate change demand more sustainable food production, in which animal-based fare is replaced by plant-based alternatives.