US cheese-in-tube is an abomination (I’m French ;-) ) and my Italian neighbor thinks the same about pinanle-fat-dough pizzas.

As for every product type there’s good and bad. I love this one[0], it’s made by a bunch of artisan chiefs near my city. Ingredients: soy, cajun nuts, ferments. Probable process: cook, smash, add ferment, wait.

Beside tradition offense there’s no reasons to restrain ourselves torturing-with-ferments lipid products that didn’t came out from udders. Fermented products are delicious and cooking has always co-evolved with technology, product availability and customs, why should someone restrain from experimenting?

I share the ultra processed disdain but to be honest there’s as much UPF in "fascimile" that some of their counterpart. That non-vegan-milk cheese has 16 ingredients in it[1].

0 https://www.vegetalfood.fr/affines/3868-albert-bio-100-gr-ja...

1 https://www.amazon.fr/cfuda-Easy-Cheese-American/dp/B000S5PH...