New funding and research boost for plant-based alternative ‘Cheese from Peas’

Researchers from the University of Nottingham and The Good Pulse Company are working on ‘Cheese from Peas.’

This is a sustainable plant-based cheese made from yellow peas grown in the UK.

They’ve received funding of over £300,000 from Innovate UK, in addition to investments from Rothamsted Research and Big Idea Ventures.

Dr. Vincenzo di Bari, an assistant professor at the University of Nottingham, is leading this research to create healthier and protein-rich plant-based cheese alternatives.

The Good Pulse Company has crafted 100 plus prototypes of plant-based cheese and gluten-free baked goods from high-protein pulses using their technology and processes.

The company is now part of the EIT Food Seedbed program and they are also partnered with a major European dairy cheese company to co-develop cheese prototypes using their pulse-based ingredients and processes, filing their first patent in the USA.

Dr di Bari, said: “Creating new food products is challenging and the market is hugely competitive, but we believe these new cheese products made from our unique ingredients and technology are completely unique and will offer a tasty, sustainable alternative to what is currently available. With the backing of industry partners and this additional funding we can push the research further to have a commercial product within the next 12 months. For this, the company will open its next investment round in early January 2024.