Rice cheese may be the next big thing

Early test batches contained 12 percent protein. Food scientists with the Arkansas Agricultural Experiment Station investigated proteins from three parts of a single rice cultivar for plant-based cheesemaking and discovered each source offered different qualities. Breakthroughs, discoveries, and DIY tips sent six days a week. There are a lot of non-dairy and vegan cheese alternatives on the market today. But while the tastes and textures of many of them almost pass for the real thing, they usually lack one major component: protein .