The rising demand for plant-based dairy alternatives raises important food safety concerns, especially regarding spore-forming bacteria such as Bacillus cereus and other pathogens. Building on Agroscope’s expertise in dairy research, starter cultures, and ripening facilities, the SAFE-ReifKa project aims to strengthen the safety of plant-based cheese alternatives by systematically addressing microbial risks. The project will assess contamination in key raw materials such as legumes and oilseeds, and develop both thermal and non-thermal interventions (including sprouting, fermentation, ripening, and other hurdle technologies) to control spore germination and pathogen growth during critical processing stages. Pilot-scale trials will validate these strategies and lead to practical guidelines that support small and medium-sized producers. SAFE-ReifKa will deliver science-based, energy-efficient solutions that ensure safer, high-quality plant-based cheeses while contributing to sustainable processing practices and increased consumer trust.