New research explores how underused food-processing byproducts could be turned into plant-based cheeses with better texture and nutrition — with promising early results.

Fast food burgers rely on processed cheese slices designed to melt quickly and taste the same everywhere. While those slices deliver consistency, they sacrifice depth of flavor, texture, and quality.

Fortified with pea protein, the new noodles deliver twice the protein, though experts say the product’s nutritional profile is more complicated — and the benefits come with trade-offs.