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YANGYOO patent application for 'quality maintenance and mass production technology' of vegan cheese
Apr.14.2022
- Additional applications have been completed following two patents, a core manufacturing technology for self-developed vegan cheese 'ARMORED FRESH'
- Resolving the constant problem of vegetable cheese…Maintaining taste, quality, and establishing a mass production system through improvements of the manufacturing process
Photo> 'ARMORED FRESH Plant-based Cheese' developed by YANGYOO independently (from left to right, mozzarella cheese, cream cheese product)
- Resolving the constant problem of vegetable cheese…Maintaining taste, quality, and establishing a mass production system through improvements of the manufacturing process
YANGYOO, a South Korean food tech company, announced on the 8th that it has completed an additional patent application for "quality maintenance and mass production system construction technology" following two patent applications for "ARMORED FRESH plant-based cheese" developed by itself.
Photo> 'ARMORED FRESH Plant-based Cheese' developed by YANGYOO independently (from left to right, mozzarella cheese, cream cheese product)
In February, YANGYOO applied for two patents for core manufacturing technologies of vegan cheese, which were independently developed, such as "Method for making vegetable cheese using almonds" and "Method for Manufacturing Vegetable Lactic Acid Nacteria Fermented Almond Milk." The newly completed patented technology, "Method for Manufacturing Vegetable Almond Cheese Pre-Compound," has further strengthened the company’s expertise in making vegan cheese.
The "Method for Manufacturing Vegetable Almond Cheese Pre-Compound" is a technology that maintains taste and quality by reducing quality deviation in the manufacturing process and builds a mass production system. In the case of vegetable cheese, there may be differences in taste and quality due to the absence of the main ingredient, and it was difficult to re-develop the raw material base every time the product category was expanded, but this patent technology solved the problem.
Meanwhile, "ARMORED FRESH Plant-based Cheese," made by YANGYOO with its unique manufacturing technology in Korea, is produced through almond milk Keymix, unlike conventional vegan cheese using coconut oil. In order to improve the speed of plant lactic acid bacteria, which is significantly slower in fermentation, a technology that combines four plant lactic acid bacteria was able to realize a taste and texture that is very similar to regular cheese.
YANGYOO recently introduced its own "ARMORED FRESH Plant-based Cheese" at global fairs such as ‘CES 2022’ and ‘2022 Fancy Food Show,’ and was recognized for its product competitiveness and innovative technologies. Recently, various collaborative products are being developed with leading domestic and foreign companies, and MP Daesan Co., Ltd., an operator of the pizza brand "Mr. Pizza," is promoting the commercialization of vegan pizza development through MOU.
"We recently applied for a total of three patents for ARMORED FRESH plant-based cheese making technology, which has gained recognition for more independent and professional technology," said YANGYOO, director of Vegan Cheese Research Institute.
The "Method for Manufacturing Vegetable Almond Cheese Pre-Compound" is a technology that maintains taste and quality by reducing quality deviation in the manufacturing process and builds a mass production system. In the case of vegetable cheese, there may be differences in taste and quality due to the absence of the main ingredient, and it was difficult to re-develop the raw material base every time the product category was expanded, but this patent technology solved the problem.
Meanwhile, "ARMORED FRESH Plant-based Cheese," made by YANGYOO with its unique manufacturing technology in Korea, is produced through almond milk Keymix, unlike conventional vegan cheese using coconut oil. In order to improve the speed of plant lactic acid bacteria, which is significantly slower in fermentation, a technology that combines four plant lactic acid bacteria was able to realize a taste and texture that is very similar to regular cheese.
YANGYOO recently introduced its own "ARMORED FRESH Plant-based Cheese" at global fairs such as ‘CES 2022’ and ‘2022 Fancy Food Show,’ and was recognized for its product competitiveness and innovative technologies. Recently, various collaborative products are being developed with leading domestic and foreign companies, and MP Daesan Co., Ltd., an operator of the pizza brand "Mr. Pizza," is promoting the commercialization of vegan pizza development through MOU.
"We recently applied for a total of three patents for ARMORED FRESH plant-based cheese making technology, which has gained recognition for more independent and professional technology," said YANGYOO, director of Vegan Cheese Research Institute.