All that cheese !

A new product is widely used in the food industry especially in pizza, cheeseburgers or lasagna. It has the taste, color and texture of cheese but it’s not cheese. This is the « analog » cheese.

Created in the 2000’s, the Lygomme ACH Optimum has been marketed by the giant food and beverage Ingredients’ producers: Cargill. It is a substitute to traditional cheese. It contains no milk nor protein. It is made only from starches and gelling.

Even if, currently, this alternative is far to replace traditional cheese, it is 200 times cheaper than classical cheese. According to Cargill, the « analog » cheese has neither lactose nor “bad” fat. However, it is a « cheese » without calcium and protein.

A good reason to read your food labels and packaging!


KOS Research is a study institute for sensory marketing and develops custom made qualitative and quantitative surveys.

We propose our expertise to accompany you in your marketing surveys: we organize consumer tests, online surveys and group meetings.

KOS Research has received the Research Tax Credit label from the French ministry for Research and Higher Education