Plant-based substitutes for animal-based foods represent a fast-developing market as they have been gaining in popularity with consumers. This is due to several factors, such as change of lifestyle, growing interest in alternative diets, and the increasing awareness about sustainable food production. The main aim of the master thesis was to determine the quality of ten plant-based cheese substitutes labelled ‘classic’/‘original’, purchased on the Slovenian market. The quality was checked using chemical and sensory analysis. Results of the chemical analysis were compared with the label values and with the nutritional composition of regular semi-hard type of cheese, by means of which the nutritional values of both types of products were compared. Compliance of the labelling against the applicable legislation was also checked. In terms of nutritional composition, plant-based cheese substitutes differed greatly from regular semi-hard type of cheese. The former contained 60 times less protein, eight times less calcium and 50 % more salt per 100 g of product. The fatty acid composition was less favourable when compared to regular semi-hard type of cheese: 50 % more saturated fatty acids, five times less monounsaturated fatty acids, only a third of polyunsaturated fatty acids (barely any α-linolenic acid), but no trans fatty acids, according to the label. Despite sensory defects – absence of eyes; crumbly, granular, and tough texture; discordant, fatty, and salty taste; foreign odour and pale colour – the overall sensory quality in this product category was acceptable. Two samples were not named in accordance with the applicable European legislation, while eight samples with pictorial representations suggested that the product could be a dairy product, which is not in line with fair consumer information practices.
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