Soft cheese, cream cheese and cheese spread are increasingly being offered as purely plant-based alternatives. Cashew nuts are an important raw material and often the main ingredient in such cheeses. Cholesterol-free, rich in vitamins, minerals and antioxidants, they contain hardly any dietary fiber. Furthermore, they are very effective in terms of processing: one kilogram of nuts allows around two kilograms of cheese alternatives to be produced with vegan fermentation cultures. Food-grade nitrogen is used as a protective gas when packaging these products. This ensures that the cheese has a longer shelf life, thereby also helping to avoid food waste.