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Am I wrong in assuming that most people who eat alternative cheeses do so because they object to the conditions/treatment of dairy animals? Having dairy ingredients like casein in soy cheese kind of defeats the purpose.
Am I wrong in assuming that most people who eat alternative cheeses do so because they object to the conditions/treatment of dairy animals? Having dairy ingredients like casein in soy cheese kind of defeats the purpose.
I have wondered that myself. It makes no sense. The only thing I can think of is that they are marketed to people who are looking for a lower cholesterol cheese. Just a thought.
Or, a bad tasting cheese-ish type product. There are better actual vegan cheeses on-line.
Trader Joe’s sells soy cheese that still has casein in it. I wonder if that’s what you bought? I think it may be geared toward people who are lactose intolerant, as it contains no lactose. Their almond shreds are completely vegan though.
Trader Joe’s sells soy cheese that still has casein in it. I wonder if that’s what you bought? I think it may be geared toward people who are lactose intolerant, as it contains no lactose. Their almond shreds are completely vegan though.
That is what prompted this thread. I know a couple other brands do the same thing though.
If one was inclined to do so one could make casein in something which is not an animal, such as a plant or a bacteria. Like all proteins, its just basically a string of amino acids. Then it wouldn't be dairy.
People probably would want casein from bacteria or plants though, and it'd be an expensive way to make it. Plus everyone freaks out when they see GMO.
Am I wrong in assuming that most people who eat alternative cheeses do so because they object to the conditions/treatment of dairy animals? Having dairy ingredients like casein in soy cheese kind of defeats the purpose.
That's predominantly for the lactose-intolerant. I used to wonder about that myself, until I met someone who purchased Trader Joe's non-dairy cheese that had either whey or casein in it, and she said that she was fine eating that because it was such a small amount of the dairy product that it didn't affect her as far as being lactose intolerant. Not sure if that's how all lactose-intolerant people are, but you'd think that would be a segment of the market that could be eliminated with the plethora of vegan cheeses available these days!
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It makes no sense. The only thing I can think of is that they are marketed to people who are looking for a lower cholesterol cheese. Just a thought.
or food allergies
