Ditaly pizza with Väcka cheese

© Väcka / Ditaly

Food Service

Spain’s Väcka Cheese and and Ditaly Pizzerias Collaborate to Launch ‘La Gazpacha’ Vegan Pizza

Väcka, Spain’s leading vegan cheese producer, has partnered with Ditaly pizzerias to launch a new 100% vegan pizza called “La Gazpacha”. This innovative creation features two of Väcka’s most popular vegan cheeses: Mözza, a fermented cheese made from melon seeds, and Fraïs with Basil, made with almonds, cashews and fresh basil. Made with a pizza dough fermented for 48 hours and coated in sunflower seeds, golden flax seeds, pumpkin seeds, golden sesame seeds,and poppy seeds for a crunchy texture, the new pizza is characterised by its fresh and aromatic taste. The Gazpacha also includes ingredients such as San Marzano D.O.P. tomato, pickled gherkin slices for sweet and sour nuances, nera di Gaeta olive, semi-dried tomato, salt and freshly ground pepper. Estrella Hernández, head of R&D&I …

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Climax Foods blue cheese

© Climax Foods

Cheese Alternatives

Plant-Based Blue Cheese by Climax Foods Launches on Grocery Delivery Service Good Eggs

Plant-based cheese brand Climax Foods has announced that its multi-award-winning Climax Blue cheese has launched on grocery delivery service Good Eggs, which is active in the San Francisco Bay Area and Los Angeles. Described as a “bold and creamy plant-based alternative to traditional dairy blue cheese”, Climax Blue provides 15% protein and does not contain any major allergens. It is made from clean-label ingredients such as pumpkin seeds, coconut oil, and lima beans. The cultured and aged cheese alternative was initially launched for food service last year at price parity with conventional blue cheese. With its blue-green veining and a texture described as “creamy and fudgy”, the product is said to be indistinguishable from dairy cheese. On LinkedIn, founder Oliver Zahn said that more official …

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Quescrem introduces Greenster cream cheese

© Quescrem

Cheese Alternatives

Quescrem Introduces Greenster Cream Cheese Made with Fermented Almonds

Quescrem, a Spanish company renowned for its constant innovation in the food sector, presents Greenster vegan cream cheese, made from almonds fermented in the manner of traditional cheese. Greenster is a vegan alternative to traditional cream cheese, with no preservatives or artificial additives, offering an exceptional taste and creamy texture. Made of almonds, cultures, water and citrus fibre, the product is supplied in a recycled plastic container.  Created using fermented local almonds, Greenster is made in line with the traditional cream cheese method, yet using almonds instead of milk. The result is a product with an exceptional taste that is healthier and has a lower environmental impact. With a Nutriscore A, it is nutritionally superior to most fresh cheeses. In addition, its high fibre content …

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Business Wire

Violife® Launches Canada’s First 100% Dairy Free Cream Cheese Block

From Canada’s #1 selling dairy free cream cheese brand* comes a new whippable, spreadable and bakeable dairy free cream cheese block. TORONTO–(BUSINESS WIRE)–There’s a new kid on the block and it lives up to the hype. Meet Violife®’s 100% dairy free Creamy Block, the first-ever dairy free cream cheese block to be sold in Canada. The new Creamy Block can be whipped, spread and even baked, meaning Canadians can finally indulge in their favourite cream cheese recipes without the dairy. Creamy Block is currently available at retailers across the country, including Save-On-Foods and Longo’s, and will continue to be rolled out throughout the summer across select Loblaws banner stores. “Cream cheese has made its way into so many dishes that Canadians know and love – …

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Founders Andrea Donau (CEO) and Mikkel Dupont. (COO)

Founders Andrea Donau (L) and Mikkel Dupont. Image courtesy of FÆRM

Interviews

FÆRM: “Like Oat Drinks Today, We Want High-Quality Plant-Based Cheese to Become Available Everywhere”

FÆRM is a Danish B2B food tech startup using food science, traditional fermentation techniques, and legumes to craft plant-based cheese “just like dairy cheese.” Andrea Donau (CEO) and Mikkel Dupont (COO), started out in a kitchen, moving to a rented basement-turned-lab in 2020 to achieve a difficult feat: making soy milk coagulate like cow’s milk. Today, FÆRM licenses food manufacturers a patented method that mimics dairy fermentation to produce high-quality plant-based cheese without coconut oil, starches, or additives. The startup recently received €1.3 million in funding from BioInnovation Institute’s Venture House program to further commercialize its technology. We spoke with Andrea and Mikkel about this game-changing cheesemaking method for plant proteins that promises to democratise plant-based cheese. Can you tell us the inspiration behind founding FÆRM …

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Salón del Queso Vegano will debut in Latin America by hosting its first international event in Colombia. 

Image courtesy of Singular Foods

Cheese Alternatives

Vegan Cheese Innovation to Take Center Stage in Colombia at Salón del Queso Vegano’s First LATAM Event

Salón del Queso Vegano (Vegan Cheese Salon), a pioneering event connecting innovators, producers, suppliers, industry professionals and cheese lovers that originated in Madrid, will make its Latin American debut with an upcoming event in Colombia.   Organized by the food design and innovation consultancy Singular Foods, the meeting will take place at Herbívoro, an upscale vegan restaurant in Bogotá, on August 29th and 30th, 2024. The event will host cooking demonstrations, wine and cheese pairings, workshops, and offering a unique opportunity for networking. Salón del Queso Vegano first took place in 2022, with vegan cheese startups Väcka, Mommus, and Vegasauria showcasing their innovations to F&B professionals interested in animal-free and sustainable food solutions.  Lyda Durango, vegan marketing specialist and event promoter, comments, “It’s a well-known …

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Vevan Foods quesedilla

© Vevan Foods

Cheese Alternatives

Vevan Foods Heralds the “Next Generation in Plant-Based Cheesemaking” with Recipe Revamp

Vevan Foods, a division of Schuman Cheese — the largest US importer of Italian cheeses — announces the debut of reformulated plant-based cheese products, updated packaging, and expanded distribution for its UnCreamCheese brand at all Stop & Shop locations across the United States. Founded in 2020 in Wisconsin, a state famous for its cheese industry, and created by dairy cheesemakers, Vevan Foods says that its newest formula marks the “next generation in plant-based cheesemaking”. The reformulation entails a departure from the industry standard oil-and-starch base. According to the brand, it is now “pioneering a base of plant-milks and creams that allows Schuman Cheese, Vevan’s parent company, to implement cheesemaking techniques that they have honed over the last 75 years.” The new formula comprises added protein, …

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© Bolder Foods

Cheese Alternatives

Bolder Foods Showcases “Impressive” Mycoprotein Cheese Prototypes at Givaudan Event

Bolder Foods, a Belgian company using biomass fermentation to produce plant-based cheese alternatives, has showcased its new cheese prototypes to investors and entrepreneurs at an event hosted by Givaudan. The cheeses are made with Bolder Foods’ new MycoVeg technology, which blends fungal biomass with fermented vegetables. Tasters praised the creaminess of the products, describing them as “impressive” and “a very promising use of mycoprotein“. According to the company, the fungi used for MycoVeg is more hydrophilic than other mycoproteins, meaning it is highly water-binding and provides a very creamy texture. The news comes after Bolder Foods was named a semi-finalist in the 2024 FoodTech World Cup, which is sponsored by Givaudan. Bolder Foods co-founder and CEO Ilana Taub was also recently named an F&A Next …

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Germany's Planteneers has introduced a range of plant-based desserts — pudding, fermented oat dessert, tiramisu, cheesecake, and soft ice cream.

Image courtesy of Planteneers

Milk- and Dairy Alternatives

​​Planteneers Unveils Indulgent Desserts Including Vegan Cheesecake, Tiramisu & Fermented Oat Dessert

Germany’s Planteneers, a leading developer and provider of customized plant-based products, has introduced a range of plant-based desserts —  tiramisu and cheesecake, fermented oat dessert,  pudding, and soft ice cream — catering to the growing demand for “healthy but indulgent” alternatives to dairy-based products. According to Linda Eitelberger, Product Manager at Plantenneers, “More and more customers want products that focus more on enjoyment, in addition to health aspects.” Tiramisu and cheesecake Planteneers has introduced an advanced solution for creating plant-based mascarpone: a blend of starch, plant proteins, plant fibers, pectin, and emulsifiers transformed into a smooth, rich base with water and fats. The plant-based mascarpone is said to have a neutral taste and rich mouthfeel. Planteneers says it can be marketed as a standalone product …

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Formo cheese pull

© Formo

Cheese Alternatives

Small Organisms Instead of Big Cows: Formo Discusses Benefits of Microfermentation to Create Animal-Free Cheese and Eggs

They taste like cheese, but are produced without the milk of cows. They are completely vegan, but have a much higher protein content than their plant-based counterparts. We are talking about Formo products. Formo’s microorganisms can perfectly recreate cow proteins such as whey or casein, or make entirely new proteins. A study published last year regarding consumer demand for animal-free cheese in the UK conducted by Formo in collaboration with the University of Saskatchewan in Canada revealed that at price parity, animal-free cheese has the potential to share 33% of the UK cheese market. Moreover, figures suggest that if demand grows and technologies improve, the market share could increase significantly, and such products could become mainstream. A further study from early 2024 also found that …

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RIND cambleu

© RIND

Cheese Alternatives

Brooklyn-Based RIND by Dina & Joshua’s Journey from Cheese Cave to Upscale Californian Supermarkets

Brooklyn-based vegan cheese company RIND by Dina & Joshua has secured a retail partnership with the upscale supermarket chain Erewhon in California. The launch will feature two of RIND’s 6.5-ounce mini-wheels, Classic Cambleu and Paprika, across Erewhon’s 10 locations starting at the end of this month. Founded in 2017 by Dina DiCenso and Joshua Katcher, RIND is a WBENC-certified and LGBTQ-owned brand. The company has garnered multiple Specialty Food Association (SFA) awards for its plant-based cheese, crafted in North America’s “first dedicated vegan cheese cave” in the Brooklyn Army Terminal, New York City. The brand uses a proprietary blend of plant-based ingredients, microbes, and cultures to replicate the complex flavors of traditional cheeses, complete with an edible mold rind. RIND’s Classic Cambleu combines the characteristics …

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Plant-based made using traditional fermentation

© FÆRM

Investments & Finance

FÆRM Receives €1.3M to “Democratize” Plant-Based Cheese with Fermentation Method

Danish plant-based cheese startup FÆRM has received follow-on funding through a founder-friendly convertible loan of €1.3 million from BioInnovation Institute‘s Venture House program. FÆRM is a B2B company licensing a patented method that mimics dairy fermentation to produce what it describes as flavorful, high-quality, and clean-label plant-based cheese. Food producers or both dairy and plant-based cheese companies can integrate FÆRM‘s process without significant investments to make products and tap into the growing vegan cheese market.  “Every day, Andrea Donau and the rest of our amazing team at FÆRM are working hard to democratize plant-based cheese. And this new collaboration with BioInnovation Institue Venture House is a big step forward,” co-founder Mikkel Dupont shared on social media. What makes cheese great? Andrea Donau and Dupont established FÆRM in 2020 to revolutionize plant-based cheese using …

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Boermarke plant-based cheeses

© Boermarke

Cheese Alternatives

Boermarke Develops “Breakthrough” Plant-Based Cheeses With Added Protein

Dutch dairy alternatives producer Boermarke has announced the development of a new range of plant-based cheeses with added vitamins and 10% protein. Described as a “breakthrough”, the protein-rich products are made with a fermentation process to replicate the taste and texture of cheese. The range features three flavours — Gouda, Cumin, and Mediterranean — all with a Nutriscore of either B or C. This indicates that they are high in fibre and low in saturated fat and salt. The plant-based cheeses will launch at select retailers across Europe on June 1, and will be available to taste at the PLMA trade show in Amsterdam from May 28-29. Boermarke will be in Hall 5 at stand C.13. “Healthy and delicious” Previously a conventional dairy producer, Boermarke …

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I AM NUT OK cheeses

© I AM NUT OK

Cheese Alternatives

Cashew Cheese Brand I AM NUT OK Secures First UK-Wide Retail Listing with Ocado

I AM NUT OK, a UK producer of cashew-based cheese alternatives, has gained its first national listing at online supermarket Ocado. The retailer will stock three of the plant-based cheeses — the parmesan alternative OH GRATE!, the cultured cashew feta Fetamorphosis, and the soy-based Bluffalo Notzarella. The cheese alternatives are made with a unique fermenting and aging process that uses real cheese cultures; by emphasising taste and transparency, I AM NUT OK aims to provide an “alternative to mass-produced and ultra-processed rubbery vegan cheese”. “The brand is focused on developing a new category, products that are uniquely delicious in their own way and not just made for vegans but for people who love good food,” said co-founder Nivi Jasa. “Ocado is a trendsetter and our …

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Sheese unveils complete rebrand and improved recipe

© Sheese

Cheese Alternatives

Vegan Cheese Brand Sheese Unveils Complete Rebrand and Improved Recipe

UK company Bute Island Foods has announced a complete rebrand and improved recipe for its vegan cheese brand, Sheese. The cheese alternatives are now said to have better taste, meltability, and browning, behaving more like their dairy counterparts. The new branding is designed to stand out on shelves and communicate the taste and functionality of the products. It features an updated logo and a colour palette tailored to each variant, tied together by the use of orange on all products to evoke the sensory properties of cheese. The Bute Island Foods logo has also been added to the packaging to emphasise the brand’s quality, expertise, and Scottish heritage. The relaunch will be supported by a shopper campaign, along with further communications activity later in 2024. …

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Climax Foods vegan blue cheese

© Climax Foods

Cheese Alternatives

Good Food Awards Withdraws Climax Foods’ Vegan Cheese Nomination Over “Ingredient Concerns”

Climax Foods, a producer of plant-based cheese alternatives, was disqualified from the Good Food Awards just one week before the ceremony. The company’s Climax Blue, a cultured and aged blue cheese, had initially been selected as a winner in the cheese category, according to a confidential letter sent to the company in January. The disqualification stemmed from the use of kokum butter, an ingredient in Climax Blue. The Good Food Foundation (GFF), which oversees the awards, expressed concern that kokum butter might not meet the “Generally Recognized As Safe” (GRAS) designation by the US Food and Drug Administration (FDA). The foundation also noted that the product was not “retail ready,” as the company’s offerings are currently exclusive to foodservice. Disputes over kokum butter Dr. Oliver …

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Dreamfarm almond-based cheese

© Dreamfarm

Cheese Alternatives

Italy’s Dreamfarm Launches Innovative Almond-Based Cheeses in Germany

Italian startup Dreamfarm has announced that its almond-based cheese alternatives are launching in Germany. The cheeses will initially be available at Edeka stores in Berlin, and may later launch at restaurants and pizzerias. The news comes less than two months after Dreamfarm expanded to Delhaize stores in Belgium, following an “incredibly positive” reception in Italy. A launch in the Netherlands is also said to be on the cards. The startup’s rapid expansion has been made possible by a €5 million investment from food industry entrepreneurs Giampaolo Cagnin and Francesco Mutti, which has also allowed for the establishment of a new production facility. Dreamfarm aims to provide a healthier alternative to other plant-based cheeses on the market. While many cheese alternatives are made predominantly from coconut …

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Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and the Austrian upcycling and food tech company Kern Tech have partnered to launch a 100% cheese plant-based sausages.

© Kern Tec

Products & Launches

Ham Producer Berger-Schinken & Upcycled Fruit Pit Startup Kern Tec Unveil Plant-Based Cheese Sausages

Berger-Schinken, a German firm with over 130 years of history in ham and sausage processing, and Austrian upcycling and food tech company Kern Tec, have launched a co-branded product: plant-based cheese sausages. The new vegan sausages are crafted from pea protein and feature Kern Tec’s most recent development — Berg-Gaudi — a plant-based cheese made from upcycled fruit pits.  This first-of-its-kind cheese launched in various flavors last year under Kern Tec’s brand Wunderkern, joining a range of no-milk drinks made with apricot kernels that became the most-sold product at vegan superstore BILLA Pflanzilla a few months later. Wunderkern also offers oils and chocolate spreads from waste seeds from the juice and jam industries.  The plant-based cheese sausages are gluten-free, lactose-free, certified vegan, and are available just in time for …

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JULIENNE BRUNO artisan vegan cheeses launch at Coop Switzerland

© JULIENNE BRUNO

Cheese Alternatives

Artisan Vegan Cheese Brand JULIENNE BRUNO Expands to Switzerland with Updated Packaging

UK-based artisan vegan cheese brand JULIENNE BRUNO has announced an expansion to Switzerland, rolling out at hundreds of Coop stores across the country. The brand’s burrata alternative, Burrella, will be available at 375 Coop locations, while its stracciatella alternative, Superstraccia, has gained listings at 170 stores. Both products are award-winning — Burrella won the Dairy Alternative Innovation category at last year’s World Dairy Innovation Awards, while Superstraccia has received a Great Taste Award. This is JULIENNE BRUNO’s first international launch, with further market expansion planned in the coming months. The brand is also developing a new product range called Collection 02. New packaging In the meantime, JULIENNE BRUNO has relaunched its Collection 01 (featuring Burrella, Superstraccia, and the cream cheese alternative Crematta) with updated packaging. …

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Pleese Cheese shreds

© Pleese Cheese

Cheese Alternatives

Pleese Cheese Partners with Performance Food Group for Nationwide US Expansion

Article amended 12 April to reflect Webstaurant’s shipping capabilities, at the company’s request. Pleese Cheese, a NYC-based plant-based pizza cheese brand, has announced a national expansion in partnership with Performance Food Group (PFG), a leading American foodservice distributor with a network of 150 hubs and 300,000 restaurants. The company creates plant-based cheese alternatives designed specifically for pizza, offering a delicious, melty option free from dairy, nuts, and soy. Crafted with a mixture of fava bean protein, potato, and coconut oil, its formulation prioritizes meltability. This cheese substitute adopts a clean label strategy, utilizing a minimal selection of natural ingredients. Following its launch in 2022, the company originally partnered with Webstaurant Store to serve the US foodservice market through ecommerce. However, it found that one of …

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