Say Cheese, Again!
The Chefs’ Forum conducted a live R&D focus group at the University of West London, a leading institution known for its strong Food Science and Culinary Arts programmes.
The event took place within the University’s state-of-the-art training kitchens, providing the perfect setting for hands-on learning and sensory product evaluation.
The University, located in the heart of West London, has a reputation for integrating practical industry experience into its curriculum, making it an ideal venue for this innovative project.
During the session, final year Culinary Arts Management undergraduates were tasked with evaluating three varieties of cheese – Mozzarella, Cheddar, and Burger Slices.
The blind ‘comparison tasting session’ involved traditional dairy cheese, a well-established vegan competitor brand, and an exciting new dairy-free/vegan alternative to cheddar, mozzarella and burger slices.
All three versions of the ‘new dairy-free cheese are yet to be released to the UK market, with research and development currently underway for NPD experts, New Food Innovation, facilitated by the food marketing specialists at The Chefs’ Forum.
Miley Lui, Final Year Culinary Arts Management student said
“I really enjoyed today, it was very interesting to try the various cheese samples and their applications. I know lots of people who are lactose intolerant.
Having plant-based, non-dairy cheese products available is really helpful as a chef to cater around dietary requirements.”
Miley’s course mate Eden Chun Chung Woo added
“Having worked in a restaurant in Hong Kong, I will definitely tell my boss about this. There is now a genuine replacement option for dairy cheese and this is great news for chefs and restauranteurs when catering for various food allergies and intolerances.”
The live brief not only allowed students to apply theoretical knowledge in a real-world context but also gave them a behind-the-scenes look at the research and development process that drives food innovation.
The University’s Culinary Ambassador, Michael Coaker, worked with Lecturer Nathan Vasanthan to facilitate and organize the session, leading the culinary team in preparing the samples and labelling them for the students to taste, Coaker said
“Live briefs like this one from The Chefs’ Forum, help our students prepare for careers in hospitality, new food development and NPD. In today’s tasting session, they were able to engage in food and get ready for the workplace. As trainee chefs, this focus group taught the students how to taste and evaluate food products within a controlled environment.”
Nathan Vasanthan, a leading Academic and Senior Lecturer at the University, said:
“It’s important to prepare students for the complexities of modern food production. Taking part in this research meant that they were able to evaluate various cheese products for the marketplace and compare and contrast dairy cheese against plant based alternatives. We’re grateful to The Chefs’ Forum for holding the R&D here at University of West London. The plant-based and alternative food sectors are growing rapidly now and we need to stay on top of current trends within the industry.”
Director of The Chefs’ Forum Catherine Farinha concluded: “The students’ feedback will contribute to refining the new product before its official market launch. This partnership between The Chefs’ Forum and the University of West London highlights the essential role of collaboration between industry and education in driving sustainable food innovation.”
For more information on New Food Innovation and their specialist work in the field of food science and New Product Development, please visit www.new-foodinnovation.co.uk
Photography by Carlos Farinha
