Nutritional and sensory evaluation of plant-based cheese alternatives on the Czech market

The demand for plant-based cheese alternatives is increasing, yet many products show unsatisfactory taste, texture, and nutritional balance. This study evaluated the sensory and nutritional characteristics of ten plant-based cheese products available on the Czech market. Sensory testing with 34 trained assessors, using descriptive profiling and ranking methods, revealed significant differences among samples across appearance, aroma, texture, taste, and overall impression. The nutritional assessment included analysis of ingredient composition, macronutrient content, and indicators of processing level and fortification. Products made with nuts or legumes had higher protein content and more favourable nutritional profiles but were rated lower in sensory acceptance compared with starch- and oil-based alternatives. Products based primarily on coconut oil generally achieved higher sensory scores despite offering lower nutritional quality. Overall, current plant-based cheese products often sacrifice nutritional value for sensory appeal. Future product development should focus on combining minimally processed ingredients with improved fat structuring, fermentation techniques, and consistent micronutrient fortification to achieve a better balance between consumer acceptance and nutritional quality.