The process of making Cheese from Peas involves grinding the peas into a flour, which is then used to make a powdered cheese mix. This mix, which is about 90% yellow split peas, is combined with water and cooked for a certain amount of time. The cheese is then molded and allowed to ripen overnight. The researchers are excited about this product because it allows people to consume legumes in the form of cheese, which is both healthy and nutritious.

Cheese from Peas currently contains about 4-5% protein, but the researchers are working on adjusting the recipe to increase the protein content to 9-10%. This is still lower than the protein content in traditional cheddar cheese, which is around 25%. However, mass-produced vegan cheese typically contains as little as 0.2% protein. Some homemade and artisanal vegan cheeses made from nuts can contain about 10% protein, but these are not suitable for people with nut allergies and are often expensive.

The researchers have not revealed all the details of how they made the product taste like cheese, as they have submitted a patent that is under review. However, they have removed the "earthy" flavors typical of yellow split peas, and manufacturers can add different flavorings to give it a more cheese-like taste. The researchers believe that their cheese has environmental benefits as well, as peas and pulses have a lower carbon footprint compared to milk and cheese.

The Good Pulse Company plans to sell the powdered cheese mix to cheese manufacturers and vegan cheese manufacturers so that they can create different types of cheeses with it. They are currently seeking a partnership with a UK-based dairy or vegan cheese manufacturer. The researchers have received funding from Innovate UK to further develop their technologies.

Original news source: Could cheese made from peas be a healthy alternative for vegans? (BBC)

– News Summary
Instructions:
1. Divide the class into pairs.
2. Give each pair a copy of the article.
3. Instruct the pairs to read the article and together, create a summary of the main points.
4. After a few minutes, have each pair share their summary with the class.
– Opinion Poll
Instructions:
1. Divide the class into groups of 3-4 students.
2. Assign each group a topic related to the article (e.g. vegan cheese, plant-based diets, environmental impact of food production).
3. Instruct each group to come up with 3-4 questions related to their assigned topic.
4. Have each group conduct an opinion poll within the class, asking the questions and recording the responses.
5. After the poll, have each group present their findings to the class and facilitate a discussion.
– Sketch It
Instructions:
1. Divide the class into pairs.
2. Assign each pair a specific scene or step from the process of making Cheese from Peas.
3. Instruct each pair to sketch out their assigned scene or step.
4. After a few minutes, have each pair share their sketch with the class and explain what they drew.
– Vocabulary Pictionary
Instructions:
1. Write down 10-15 vocabulary words from the article on separate index cards.
2. Divide the class into two teams.
3. One student from each team will come to the front of the class.
4. Show a vocabulary word to the two students.
5. The students will have 30 seconds to draw a picture that represents the word.
6. The rest of their team will try to guess the word based on the drawing.
7. Repeat with different students and vocabulary words until all words have been used.
– Pros and Cons
Instructions:
1. Divide the class into two groups: one group representing the researchers and the other group representing the general public.
2. Instruct each group to brainstorm a list of pros and cons for the development and production of Cheese from Peas.
3. After a few minutes, have each group present their pros and cons to the class.
4. Facilitate a discussion where students from both groups can debate and discuss the different perspectives.

Researchers at the University of Nottingham and a spin-out company ? The Good Pulse Company have ? a vegan cheese made from yellow split peas. This cheese, called "Cheese from Peas," is higher in protein ? to traditional vegan cheese, which is typically made from coconut oil and low in protein. The researchers believe that many companies ? to create vegan products without considering the nutritional aspect, but now they are focused on creating healthier and more sustainable options. Yellow split peas are naturally high in protein, making them an ideal ingredient for vegan cheese. The process of making Cheese from Peas involves grinding the peas into a flour, which is then used to make a powdered cheese mix. This mix, which is about 90% ? split peas, is combined with water and cooked for a certain amount of time. The cheese is then molded and allowed to ripen overnight. The ? are excited about this ? because it allows people to consume legumes in the form of cheese, which is both healthy and nutritious. Cheese from Peas currently ? about 4-5% protein, but the researchers are working on adjusting the recipe to increase the protein content to 9-10%. This is still lower than the ? content in traditional ? cheese, which is around 25%. However, mass-produced vegan cheese typically contains as little as 0.2% protein. Some homemade and artisanal vegan cheeses made from nuts can contain about 10% protein, but these are not suitable for people with nut allergies and are often ?. The researchers have not revealed all the details of how they made the product taste like cheese, as they have submitted a patent that is under ?. However, they have removed the "earthy" flavors typical of yellow split peas, and ?s can add different ? to give it a more cheese-like taste. The researchers believe that their cheese has environmental benefits as well, as peas and ? have a lower carbon footprint compared to milk and cheese. The Good Pulse Company plans to sell the powdered cheese mix to cheese manufacturers and ? cheese manufacturers so that they can create different types of cheeses with it. They are currently seeking a partnership with a UK-based dairy or vegan cheese manufacturer. The researchers have received funding from Innovate UK to further develop their technologies.

1. What is your opinion on the idea of vegan cheese made from yellow split peas?
2. How would you feel if you had the opportunity to try Cheese from Peas?
3. Do you like the taste of traditional vegan cheese made from coconut oil? Why or why not?
4. Do you think it's important for vegan products to be nutritionally balanced? Why or why not?
5. What is your favorite vegan cheese alternative? Why do you like it?
6. How do you think the taste of Cheese from Peas compares to traditional cheddar cheese?
7. Do you think it's necessary for vegan cheese to have a similar protein content to traditional cheese? Why or why not?
8. What other ingredients do you think could be used to make vegan cheese more nutritious?
9. How do you think the taste of Cheese from Peas could be improved?
10. What are some potential advantages of consuming legumes in the form of cheese?
11. How do you think the environmental benefits of Cheese from Peas compare to traditional cheese?
12. Would you be interested in trying Cheese from Peas? Why or why not?
13. How do you think the market for vegan cheese will change with the introduction of Cheese from Peas?
14. What challenges do you think the Good Pulse Company will face in selling their powdered cheese mix to cheese manufacturers?
15. How do you think the development of Cheese from Peas will impact the vegan food industry?

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