Cheese alternative thanks to CO2 sequestration trial

Yet that's how it happened. Dairy producers would prefer to continue what they are doing: adding value to their livestock farmers' milk. The dairy sector also does not want dairy substitutes to be called milk or cheese. Yet many companies in the dairy sector also make plant-based alternatives themselves. To be able to offer a complete range or not to miss the boat on a potentially promising development.

Things were slightly different at Rouveen Cheese Specialties, says Hokse. The cooperative looked for ways to make its members more sustainable. In collaboration with the province of Overijssel, she came up with a pilot for the cultivation of lupine, because it seems to be an ideal soil improver and more sustainable.

Lupine draws a lot of CO2 and nitrogen from the air and fixes it in the soil. Because of the generous commitment, farmers could even milk more per hectare than they do now, Hokse believes. As an additional benefit, the crop produces protein-rich fruits. That is why six members of the cooperative sowed 15 hectares of land with lupine.

However, cultivation of lupine beans for protein-rich animal feed is not possible. The product can be supplied much cheaper from Australia. Upgrading to human food is an option. Rouveen Cheese Specialties opted for this and decided to use the product to create a cheese alternative. WildWestLand markets it as Staphorster Fromance. Shea butter is used for the fat component. This is a plant-based, albeit tropical, alternative to milk fat. Compared to many other types of vegetable oil, it has the advantage that it contains few hard fats. 

If the results of the trial are successful, more members of the cooperative will be able to benefit from it and lupine cultivation will probably be expanded.