Rice-based cheese? Study points to possibility for new rice markets
Phys.org
March 4, 2026
For vegans and people who are allergic to dairy, nuts or gluten, rice is a surprising source to make a hypoallergenic alternative cheese. As a bonus, the protein sources in rice are considered byproducts of white rice processing, adding value and potential domestic demand for one of Arkansas' leading crops, says Mahfuzur Rahman, assistant professor of food science with the Arkansas Agricultural Experiment Station.
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Originally published on Phys.org on 3/4/2026