New Roots Le Gratiné Works Well on Pizza, Pasta and More
Michael Hemsworth — June 3, 2026 — Lifestyle
References: vegconomist
New Roots Le Gratiné has been added to the Switzerland-based brand's portfolio of plant-based cheese alternatives that takes aim at hot dish applications to work well for elevating the taste and nutrition of any meal.
The product features a sweet lupine-based recipe that gives the cheese alternative a protein-rich composition alongside additional nutritional benefits. The base is then prepared using traditional cheese-making fermentation processes and techniques to achieve a rich taste and texture profile that will work well on pizzas, pastas, tacos, gratins and more.
Co-Founder Freddy Hunziker commented on the New Roots Le Gratiné saying, "If we want a food system that is better for animals, people, farmers and the climate, we have to start with the soil. Lupins give us a way to create high-quality plant-based food while supporting agricultural diversity here in Switzerland and nearby regions.”
Image Credit: New Roots, Le Gratiné © SamHill
The product features a sweet lupine-based recipe that gives the cheese alternative a protein-rich composition alongside additional nutritional benefits. The base is then prepared using traditional cheese-making fermentation processes and techniques to achieve a rich taste and texture profile that will work well on pizzas, pastas, tacos, gratins and more.
Co-Founder Freddy Hunziker commented on the New Roots Le Gratiné saying, "If we want a food system that is better for animals, people, farmers and the climate, we have to start with the soil. Lupins give us a way to create high-quality plant-based food while supporting agricultural diversity here in Switzerland and nearby regions.”
Image Credit: New Roots, Le Gratiné © SamHill
Trend Themes
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Fermentation-forward Plant Cheeses — By applying traditional cheese-making fermentation techniques to plant bases, new products can replicate dairy-like flavors and textures, enabling substitutes that compete directly with conventional cheeses in taste-sensitive applications.
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Lupin Protein Utilization — The adoption of lupin as a sweet, protein-rich base introduces an alternative crop that can reshape ingredient sourcing and nutrition profiles for plant-based products across regions with suitable agroecology.
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Hot-dish Focused Vegan Ingredients — Formulations optimized for melting, browning and gratinée performance create opportunities for plant-based ingredients to displace dairy in pizzas, pastas and baked dishes where functional behavior is critical.
Industry Implications
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Dairy Alternative Manufacturing — Manufacturers able to integrate fermentation expertise with novel plant proteins may redefine product portfolios and pricing strategies to capture mainstream dairy consumers.
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Agritech and Crop Diversification — Investment in lupin breeding, processing and regional supply chains could alter crop rotations and value capture for farmers while supporting sustainable agriculture claims.
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Foodservice and Restaurant Supply — Procurement of heat-stable, flavor-forward plant cheese alternatives offers foodservice operators the potential to reformulate menus and supply chains around vegan-friendly, chef-oriented ingredients.
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