Search Results for: cheese

Those Vegan Cowboys

© Those Vegan Cowboys
Cheese Alternatives

Hochland Group Partners with Those Vegan Cowboys to Develop Animal-Free Cheese Using Microbial Casein

German cheese producer Hochland Group has entered a joint development agreement with Belgian-Dutch company Those Vegan Cowboys to explore the production of animal-free cheese using microbial casein. The collaboration will focus on scaling up the cow-free milk protein for use in semi-hard and hard cheese varieties. Microbial casein, developed through precision fermentation, replicates the functional properties of traditional animal-derived casein, such as melting and stretching, while offering environmental benefits. In a LinkedIn post announcing the partnership, Those Vegan Cowboys stated: “With Hochland’s monumental cheese know-how and market coverage, they are a dream partner to get Margaret’s casein out there, in cheeses available for everyone.” The company claims that the production of microbial casein is resource-efficient, requiring one-fifth of the land and water needed for traditional …

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research cheese stretchiness

© Alejandro Marangoni
Studies & Numbers

Researchers Study Protein-Fat Interactions to Enhance Plant-Based Cheese Texture and Functionality

Scientists at the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan have conducted a study examining how plant-based proteins interact with fat matrices in cheese analogs. Published in Physics of Fluids by AIP Publishing, the research explores strategies to improve the texture, functionality, and nutritional profile of plant-based cheese alternatives. The study focuses on addressing challenges in replicating the sensory properties of traditional dairy cheese, such as creaminess, meltability, and stretchability, which remain key hurdles for plant-based cheese manufacturers. Researchers studied isolates from three plant-based proteins—pea protein, faba bean protein, and lentil protein—to understand their functionality when combined with different fat blends in cheese analogs. The physical properties of the cheese alternatives were analyzed, including melting, stretching, oil loss, and hardness. …

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Misha's acquires dairy-free cheese brand Vertage

Image: Vertage on Facebook
Investments & Acquisitions

Misha’s Announces Strategic Acquisition of Non-Dairy Cheese Producer Vertage

US plant-based foods company Misha’s has announced the acquisition of non-dairy cheese producer Vertage. The strategic acquisition will see Misha’s expand its product line to shredded and sliced plant-based cheeses through Vertage’s current offerings. Misha’s will also benefit from Vertage’s partnership with vertically integrated fresh produce provider Fresh Del Monte, gaining access to the latter’s comprehensive logistics network. This includes production facilities, advanced technology, and logistics capabilities managed by Fresh Del Monte’s inland logistics arm, Tricont Trucking and Logistics. Misha’s will use Fresh Del Monte’s production capabilities to launch new product lines, while the logistics network will help to streamline Misha’s supply chain and enable expansion into new regions. Shared mission Fresh Del Monte and Vertage first announced their partnership in 2023, saying that their …

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Formo completes Series B funding round

© Formo
Cheese

Formo Secures €35M From European Investment Bank to Scale Animal-Free Cheese & Eggs

German food tech company Formo, which specialises in fermentation processes for the production of animal-free cheese alternatives, has secured a €35 million venture debt loan from the European Investment Bank (EIB). The loan is guaranteed by the European Union’s InvestEU program and will enable Formo to further develop and scale its fermentation processes for the production of dairy and egg alternatives. The agreement comes after Formo raised $61 million (€59.43 million) in a Series B funding round in September 2024, and takes the company’s total financing to €135 million. Formo uses two technologies to develop its products — microfermentation and precision fermentation. The former, which involves using microorganisms such as koji fungus to produce taste-neutral proteins, is said to be ideal for the production of …

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JULIENNE BRUNO mozzarella pearl-style vegan cheese

© JULIENNE BRUNO
Products & Launches

JULIENNE BRUNO Launches “World’s First” Commercial Mozzarella Pearl-Style Cheese Alternative at Whole Foods UK

Artisan vegan cheese brand JULIENNE BRUNO has announced the launch of a new product inspired by mozzarella pearls at Whole Foods Market UK. Called Mozzafiore Pearls, the cheese alternative is created using traditional cheese-making techniques, using soy instead of dairy. The fermentation process is said to provide the plant-based cheese with a soft and springy texture and a creamy and subtly salty flavour. The Mozzafiore Pearls are free of nuts, gluten, and artificial flavourings. The product is the first launch of JULIENNE BRUNO’s Collection 02, with more additions set to arrive later in the year. It is also the brand’s first hard cheese, and is claimed to be the world’s first commercial mozzarella pearl-style dairy-free product. According to the company, the name Mozzafiore Pearls has …

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All Y'alls Foods cheezy bits

© All Y'alls Foods
Sweets & Snacks

Texas-Based All Y’alls Foods Debuts Dairy-Free Cheese Snack with 33g of Protein

All Y’alls Foods, a Texas-based plant-based food company, has introduced a new snacking product called “IT’S BIG CRUNCHY CHEEZY BITS Y’ALL”. The company claims the new offering provides a dairy- and gluten-free alternative to traditional cheese-flavored snacks, targeting consumers who seek plant-based options without sacrificing flavor. The new product is part of All Y’alls Foods’ “Tasty Toppers” lineup, which already includes the “It’s Big Crunchy Bacony Bits Y’All”. Both products are marketed as high-protein, gluten-free, and dairy-free snack options, with the Cheezy Bits providing 33 grams of protein per 2.69 oz bag. The company states that the product can be enjoyed directly from the bag or as a topping for various dishes such as salads, pasta, and potatoes. The new Cheezy Bits are made from …

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Lallemand Specialty Cultures

© Lallemand Specialty Cultures
Fermentation

Lallemand Specialty Cultures Contributes to Project Revolutionizing Plant-Based Cheese Through Fermentation

Lallemand Specialty Cultures, a unit of Canadian company Lallemand focused on solutions for cheese, fermented meats, and plant-based alternatives, has revealed its role in Bel Group’s Cocagne Project. The project will create fermented and ripened plant-based cheeses to enhance taste and nutrition, improve accessibility in price and distribution, and enable consumers to integrate plant-based foods into their diets without changing their habits. The research will focus on local, sustainable, and environmentally friendly plant-based ingredients. Lallemand Specialty Cultures will contribute its expertise in microbiology and fermentation, combined with extensive experience in developing cultures for the dairy and meat sectors. The company will select specialized cultures that enhance the flavor, texture, and safety of plant-based products, helping to meet the needs of the market and support its …

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KMC CheeseMaker

© KMC
Cheese Alternatives

KMC Presents Potato Starch Ingredient for Plant-Based Pizza Cheese With Stretching and Melting Properties

KMC, a Danish co-operative focused on the production of potato-based ingredients, announces the development of a new ingredient called Cheesemaker for the production of plant-based pizza cheese. The new development is KMC potato starch, which is designed to provide extensibility and texture in plant-based cheese alternatives. According to the cooperative, the new ingredient will improve the range of plant-based cheeses in three areas. Firstly, it will provide good stretchability when melted. Secondly, it would offer a practical advantage over its dairy counterpart. And finally, a plant-based cheese with the new ingredient should have a strong nutritional profile. “This opens the door for manufacturers to produce a best-selling plant-based pizza cheese that fulfils consumer expectations in many ways,” explains the cooperative, which has previously developed a …

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Armored Fresh

© Armored Fresh
Cheese Alternatives

Brooklyn Dairy-Free Cheese Eatery Wins Over 70% Non-Vegan Customers, Signaling the Ongoing Flexitarian Shift

Armored Fresh, a food tech company specializing in dairy-free cheese products, has reported considerable success for its first foodservice venture, Armored Grilled Cheese, located in Brooklyn’s Dekalb Market Hall. Opened on October 14, 2024, the establishment has attracted a customer base that is 70% non-vegan and achieved a 24% repeat customer rate within its first month. Rudy Yoo, CEO and founder of Armored Fresh, stated, “These numbers are more than just data points; they’re a testament to Armored Fresh’s dedication and quality. We take immense pride in offering sandwiches that are not only reasonably priced but also so delicious that most people don’t even realize they’re zero dairy.” The restaurant sold over 5,000 sandwiches during its initial month of operations, offering menu items such as …

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The Laughing Cow garlic & herb

© Bel Group USA
Cheese Alternatives

Bel Group Announces Three-Year Collaborative Project to Develop Fermented Cheese Alternatives

Bel Group has partnered with agro-industrial group Avril, probiotic manufacturer Lallemand, and agri-food service provider Protial for a three-year project that aims to drive forward the development of fermented and aged plant-based cheese alternatives. The €9 million Cocagne Project will focus on developing minimally processed, nutritious, and environmentally friendly plant-based products that deliver on taste. Through the use of advanced fermentation and aging processes, Bel hopes to significantly improve on the taste and texture of existing plant-based cheeses, meeting consumer demand for healthier and tastier products. The initiative has received support from Bpifrance under the France 2030 program. The Cocagne Project will take place at Bel’s global RID center in Vendôme, France, which the company has announced will be expanded with the help of a …

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Bel UK launches Boursin Plant-Based

© Bel UK
Cheese Alternatives

Bel UK Launches Improved Plant-Based Boursin Cheese

The UK subsidiary of multinational cheese producer Bel Group has launched a new plant-based version of its popular Boursin soft cheese. Available in the flavour Garlic & Herbs, the cheese alternative is said to replicate the taste and texture of dairy Boursin. It is suitable for a range of applications such as spreading on bread or adding to cooking. Bel previously launched a plant-based Boursin product in 2021, available in both the UK and the US. However, the new version is said to have an improved taste and texture, along with updated packaging. While the original plant-based Boursin was sold in a plastic tub, the new version comes in the same foil-wrapped format as conventional Boursin. “We’ve worked to ensure the flavour, texture, and packaging …

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microbial protein Formo cheese gratin

© Formo
Charity & Campaigns

World Vegan Day: Celebrating 80 Years of Veganism with a Spotlight on Plant-Based Cheese Innovations

The Vegan Society, the world’s oldest vegan charity, is celebrating its 80th anniversary today, marking World Vegan Day. The society was founded in 1944 by Donald Watson and five other non-dairy vegetarians, who sought to create a movement distinct from vegetarianism and coined the term “vegan.” Over the past 80 years, the vegan movement has grown significantly, with veganism now recognized as a protected philosophical belief in the UK. Vegan options are available in supermarkets, restaurants, fashion, and cosmetics in Europe and North America, and the offer is slowly increasing in other continents. To celebrate its 80th anniversary, the charity is launching a virtual reality campaign, “The Future is Vegan.” The campaign features an AI-created avatar of co-founder Donald Watson, guiding users through a virtual world to …

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ADM

© ADM Texperien
Ingredients

Say Cheese to an Improved Plant-Based Alternative

Discover the secret to plant-based cheese perfection Read more Finally, a cheese alternative that performs like the real thing! In a crowded and competitive marketplace, brands are looking for the perfect combination of ingredients to help them stand out. ADM’s innovative Texperien® starch system combined with its robust pantry of complimentary ingredient solutions create the winning formula that offers consumers an exciting plant-based cheese solution that outshines current market offerings. A Flavor-Packed Solution One of the biggest challenges in creating plant-based cheese has always been achieving the right texture and flavor profile. Traditional dairy cheese is known for its smoothness, sliceability, and melt – qualities that have traditionally been difficult to replicate with alternative ingredients. That is – until now! Using its leading-edge Texperien® starch …

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Daiya pizza

© Daiya
Company News

Daiya’s Improved Pizzas with New Fermented Oat Cheese Are Huge Hit with Consumers

Coinciding with National Pizza Month, Daiya, a leading North American product of plant-based dairy alternatives, has introduced a significantly updated version of its plant-based pizza line. The company recently completed a multi-million-dollar upgrade to its bakery facility, allowing for significant improvements in both production capacity and product quality. The reformulated pizzas are now available at major retailers throughout the United States and Canada. The new pizzas feature a gluten-free crust that is lighter, crispier, and fluffier than previous versions, paired with a tomato sauce that has been refined for a richer flavor. However, the most notable difference is the new cheese blend, made with Daiya’s proprietary Daiya Oat Cream™ blend, which was developed and introduced earlier this year. Created through fermentation using plant-based cultures, the …

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Formo completes Series B funding round

© Formo
Fermentation

Formo Raises $61M, Launches Fermented Cheese Alternatives at 2,000+ Stores

Formo, a German producer of fermented cheese alternatives, has raised $61 million in a Series B funding round. The round saw participation from existing investors such as Foodlabs, EQT Ventures, Lowercarbon Capital, Happiness Capital, Elevat3 Capital, and Grazia Capital. New investors, including Sazaby League, Seven Ventures, Woodline Partners, The Nature Conservancy, and REWE Group, also took part. Formo will use the funding to achieve several objectives, including expanding internationally, diversifying its product range, driving revenue growth, and achieving net profitability by 2027. The company is also working to accelerate the commercialisation of animal-free casein, which will enable the production of hard cheeses. Product launches Additionally, Formo has announced that two of its cheese alternatives — Frischhain and Camembritz — are now available at over 2000 …

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Formo animal-free cream cheese

© Formo
Fermentation

METRO Germany Becomes “First” Wholesaler to Sell Formo Animal-Free Cream Cheese

METRO Germany is now offering Frischain, an animal-free cream cheese produced by the German startup Formo. The wholesaler claims to be the first in the world to stock the product. Frischain is made using microfermentation, which produces functional proteins that can be processed using traditional dairy cheese production methods. These proteins are derived from koji, a fungus traditionally used in soy sauce, miso, and sake to break down complex molecules and enhance flavours. The resulting cheese alternative is said to be almost indistinguishable from dairy cream cheese. METRO is offering the product on its refrigerated shelves in a 1.5 kilogram catering container. The wholesaler operates 102 stores and 11 delivery depots across Germany, boasting around three million customers. “With Frischhain, we are pleased to be …

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Armored Fresh Melty Vegan Cheeses

© Armored Fresh

Company News

Armored Fresh Files Patent for Plant-Based Grated Cheese, Vegan Parmesan Arriving This Fall

Zero-dairy food tech company Armored Fresh, known for its fermented almond and oat-based cheeses, continues to innovate in manufacturing to create products that rival the taste and texture of traditional dairy cheese. The South Korean company operating in the US announces that it has filed a new patent for a technology that mimics the process of grating traditional hard-aged cheese. Instead of using the standard spray-drying process for grated plant-based cheese, which involves a liquid mixture that is then atomized into particles, the food tech company creates cheese blocks and physically grates them. This method achieves a more authentic taste and texture, explains the company. Rudy Yoo, founder and CEO of Armored Fresh, shares, “With this patented process, Armored Fresh will continue to prove that …

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pizza cheese stretch

PAVEL SIAMIONAU COPYRIGHT
Ingredients

Ingredion Unveils Clean-Label Native Corn Starch Texturizer That Makes Vegan Cheese Stretch

Illinois-based Ingredion Inc. this week unveiled NOVATION® Indulge 2940, described as the “first” functional native corn starch on the market that offers distinct gelling and film-forming properties, making it well-suited for use in dairy alternative cheeses, as well as in batters and breadings. NOVATION® Indulge 2940 is a minimally processed, label-friendly texturizer that enhances formulation flexibility for manufacturers aiming to cater to the growing demand from health-conscious consumers. The texturizer provides a novel texture and mouthfeel while supporting natural product claims, according to the ingredients leader. Ingredion consumer insights reveal that in the EMEA region, consumer acceptance of corn starch rose by 20 percentage points between 2020 and 2023, indicating its expanding popularity across various product categories. In line with this consumer preference, the new …

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Plonts Hero Image

Image credit Stephanie Gonot
Products & Launches

Plonts Emerges from Stealth Using $12M to Bring “Plant-Based Cheese That Stinks” to US Restaurants

California’s Plonts (formerly Tezza Foods) emerges from stealth, claiming it is “creating a new category of cheese”, and launching its debut product —  an aged plant-based cheddar — at selected restaurants in New York City and the San Francisco Bay Area. Plonts describes itself as a “public benefit corporation that discovers and designs microbial communities to transform inexpensive plants into new categories of sustainable fermented foods.” Nathaniel Chu and Josh Moser founded the company in 2019 to create a new type of nutritious, “stinky,” and sustainable plant-based cheese using an old biotechnology tool: fermentation. After years of working in stealth mode to develop an initial product, Plonts now announces an inaugural pilot plant in Oakland following a raise of $12 million. Lowercarbon Capital led the …

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