Jay&Joy

© Jay&Joy

Jay&Joy Doubles Capacity With Acquisition of Les Nouveaux Affineurs and €2M Investment

Jay&Joy, a French company specializing in plant-based cheese alternatives, has announced the acquisition of its competitor, Les Nouveaux Affineurs, alongside a €2 million funding round. The acquisition, supported by a €2 million funding round, expands Jay&Joy’s production capacity and product range in France and across Europe. Since CEO César Augier assumed leadership in 2023, Jay&Joy has revitalized its production processes, reestablished distribution channels, and initiated market expansion both domestically and internationally. The recent acquisition adds a production facility in Ivry-sur-Seine, complementing the existing site in Lacroix-Saint-Ouen, and retains 10 jobs from Les Nouveaux Affineurs. Augier stated, “Our ambition is clear: to offer exceptional plant-based alternatives while preserving our traditional know-how and accelerating our European expansion. This acquisition marks a crucial step in strengthening our leadership …

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Daiya crustbuster pop up

© Daiya

Daiya Hosts 90s-Themed Pop-Up to Promote Dairy-Free Pizza in NYC

Dairy-free cheese leader Daiya organized a 90s-themed pop-up event last Friday in New York City to promote its dairy-free pizza offerings. Dubbed “Crustbuster,” the event took place at SoHo’s Upside Pizza and attracted more than 500 attendees, including food influencers and local comedians. The event was designed to address what the company has termed “FOMOO” — the “fear of missing out on dairy.” According to Daiya, skepticism about taste remains a primary obstacle for consumers considering dairy-free options. To counter this, the company showcased its revamped pizza line made with the Daiya Oat Cream™ Blend, which it claims replicates the taste and texture of traditional dairy-based pizzas. John Kelly, chief marketing officer at Daiya, explained the purpose of the event, stating, “We’ve worked tirelessly to …

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Stockeld Dreamery PLNT burger

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Stockeld Dreamery Partners with PLNT Burger to Introduce Cultured Cheddar Across 13 Locations

Stockholm-based Stockeld Dreamery has announced a partnership with PLNT Burger, a plant-based burger chain with 13 locations across New York City, Massachusetts, Washington, D.C., Virginia, and Maryland. The collaboration introduces Stockeld’s Cultured Cheddar as the flagship cheese for PLNT Burger’s menu, a deal that has been in development for 18 months. The partnership has been facilitated through Stockeld’s distribution arrangement with Sysco. The move is part of Stockeld Dreamery’s ongoing efforts to establish a stronger presence in the US foodservice sector, particularly in the Northeast and Mid-Atlantic regions. In a LinkedIn post, Sorosh Tavakoli, CEO of Stockeld Dreamery, outlined three key reasons for the collaboration. These include the alignment of both companies’ regional focus, shared emphasis on high-quality food, and PLNT Burger’s recent profitability and …

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Miyoko's x DoubleDave's

© Miyoko’s Creamery

Pourable Plant Milk Mozzarella from Miyoko’s Now Available at DoubleDave’s Pizzaworks

Miyoko’s Creamery, a producer of plant-based dairy alternatives, has announced a partnership with DoubleDave’s Pizzaworks, a regional pizza chain in the US with locations in Texas and Oklahoma. The collaboration introduces Miyoko’s Pourable Plant Milk Mozzarella as a dairy-free option for customers to add or substitute on any menu item. DoubleDave’s Pizzaworks, known for its menu items such as Peproni Rolls® and Philly Cheesesteak Stromboli, views the partnership as an opportunity to expand its offerings to include more inclusive options. Marc Asmussen, director of sales, food service at Miyoko’s Creamery, commented on the partnership: “This collaboration marks a significant step in making delicious, sustainable, and accessible dairy-free options available to even more pizza fans. Because we believe that great food should not only taste amazing …

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Whole pizza in close up with New Culture cheese melt

© New Culture

New Culture Submits Animal-Free Mozzarella Product Label to California Department of Food and Agriculture

Animal-free dairy producer New Culture has submitted the product label and registration for its mozzarella to the California Department of Food and Agriculture (CDFA). It is believed to be the first time a label for a product made with animal-free casein has been submitted to the department for review. Produced using precision fermentation, New Culture’s casein enables animal-free cheeses to melt, stretch, bubble, and brown. Traditional cheesemaking techniques are used to turn the casein into mozzarella, with the addition of ingredients such as water, sunflower oil, coconut oil, salt, sugar, starch, and fortifying minerals. The resulting product is claimed to provide the same taste and texture as mozzarella with a much lower environmental impact. Its nutritional profile is said to be similar to conventional mozzarella, …

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Willicroft team

© Willicroft

Willicroft Announces Closure After Six Years of Operations

Amsterdam-based plant-based cheese company Willicroft has officially announced its closure following difficulties in meeting fundraising targets in 2024. The company, founded in 2018 by Brad Vanstone, created sustainable alternatives to dairy inspired by traditional cheese-making techniques, but ultimately could not achieve the financial viability required to continue operations. In a public statement on Linkedin, Vanstone described the decision to close as a difficult one. “2024 was a tough year for Willicroft. After failing to meet our fundraising goals, we made the difficult decision to sell the company,” he wrote. Reflecting on the company’s trajectory, he acknowledged its contributions to the plant-based sector while also noting the challenges it faced in scaling. Willicroft began as a small operation in Vanstone’s kitchen in Amsterdam, drawing inspiration from …

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Those Vegan Cowboys

© Those Vegan Cowboys

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

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

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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JULIENNE BRUNO mozzarella pearl-style vegan cheese

© JULIENNE BRUNO

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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Lallemand Specialty Cultures

© Lallemand Specialty Cultures

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

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

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

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

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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Armored Fresh Parmesan

© Armored Fresh

Armored Fresh Launches Grated Oat Milk Parmesan Products Leveraging Patented Process

Armored Fresh, a food technology company specializing in plant-based cheese alternatives, has announced the launch of two new products: Grated Parmesan and the world’s first Grated Kimchi Parmesan. These offerings aim to replicate the taste and texture of dairy-based cheeses while introducing innovative options for consumers seeking sustainable and non-dairy alternatives. The Grated Parmesan has a rich, nutty flavor with a subtle umami finish, designed to complement a variety of dishes such as pasta, pizza, salads, and soups. Meanwhile, the Grated Kimchi Parmesan introduces a unique new flavor combination, combining the savory qualities of Parmesan with the tangy, spicy profile of kimchi, great for sprinkling it on pizza or pairing it with hot honey for a sweet and spicy flavor contrast. CEO Rudy Yoo explained …

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microbial protein Formo cheese gratin

© Formo

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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Image courtesy of Lallemand

Engevita® HiPRO Beyond: Harnessing the goodness of yeast protein in food applications

In a world of limited resources, the shift toward sustainable protein sources is crucial for global food security. With the increasing global population, coupled with the challenges of climate change and shrinking arable land, we need more efficient ways to produce high-quality protein to nourish people while reducing our ecological footprint. While plant-based proteins offer a valuable alternative, some of these sources may be lower in certain essential amino acids or less digestible compared to animal proteins. Yeast, a microorganism used in fermentation technology, serves as an exceptional source of single-cell protein (SCP). From a food security perspective, yeast protein is particularly compelling. Its production is independent of seasonal constraints, and the process can be completed relatively quickly. In many ways, fermentation can be viewed …

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Daiya new formulation

© Daiya

Canada’s Plant-Based Food Innovation Grows with Pulse-Centered Collaborations Led by Daiya Foods and Partners

The plant-based food sector in Canada is seeing a surge in innovation as companies collaborate to meet the rising global demand for alternative protein sources. A key initiative in this space involves several Canadian partners, including Daiya Foods, Ingredion, and Lovingly Made Flour Mills. Together, they are working on improving plant-based cheese products, with a focus on enhancing taste, texture, nutritional value, and affordability, using Canadian crops such as pea and fava beans. The project, supported by Protein Industries Canada, seeks to address one of the key challenges in the plant-based industry: making products that closely match the characteristics of traditional dairy. By using pulses grown in Canada, the initiative aims to create plant-based ingredients that elevate the taste and nutritional quality of products while …

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Daiya pizza

© Daiya

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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