Emily Nytko-Lutz

Image supplied

Intellectual Property Law Expert Emily Nytko-Lutz Discusses the Chemistry of Non Dairy Cheesemaking

Emily Nytko-Lutz, Senior Associate at intellectual property law firm Reddie & Grose, handles patent work in the chemical and general mechanical fields. Emily advises a range of domestic and international companies. She is experienced in patent drafting and global patent prosecution, conducting due diligence and European freedom-to-operate assessments and European oppositions and appeals. Emily completed a PhD at the Massachusetts Institute of Technology in Inorganic Chemistry with a focus on the development of frustrated magnetic materials. Can non-dairy cheese melt barriers and conquer our tastebuds? By Emily Nytko-Lutz Consumers are increasingly seeking alternatives to dairy-based cheeses due to environmental, animal welfare, and personal health concerns. Producing a plant-based cheese that melts and stretches similarly to dairy cheese, however, represents a significant technological challenge. Casein, a …


Palace Culture Kimcheeze

© Palace Culture

Organic Vegan Cheese Brand Palace Culture Gains First Major Retail Listing at Waitrose

Palace Culture, an organic vegan cheese producer based in London, UK, has gained a nationwide retail listing at supermarket chain Waitrose. Three of the brand’s cheeses are now available at Waitrose stores: Mouldy Goaty — An alternative to aged goat’s cheese, made from cashews and almonds for a creamy texture. The product received a Great Taste award earlier this year. Kimcheeze — Made from cashews combined with kimchi brine. Holy Smokes — Also made from cashews, with the addition of cayenne pepper, garlic, and smoked paprika. All the cheeses are fermented with live cultures, which are said to be beneficial for gut health. Palace Culture cheeses are also available at retailers such as Whole Foods, Planet Organic, Selfridges, Abel & Cole, and The Vegan Kind. …


Purezza announces merger with La Fauxmagerie

© Ellen Richardson/Purezza

Purezza Merges With La Fauxmagerie to “Combine the UK’s Best Plant-Based Restaurant & Cheese Brand”

British plant-based pizza chain Purezza has announced a merger with female-led artisan vegan cheese producer La Fauxmagerie, acquiring a majority stake in the company. Following the merger, the companies will expand their collaborations with the aim of “creating sustainable plant–based products and menus which appeal to all, regardless of dietary requirements”. Purezza says the merger will support its ethos of sourcing high-quality ingredients from local artisans. The chain currently has three locations in Brighton, Camden, and Manchester. The news comes just a few months after Purezza announced that its Stracciazza cheese alternative would be launching on vegan pizzas at all Everyman Cinemas locations UK-wide. Purezza opened a dedicated manufacturing facility for its cheeses in 2021, after receiving significant demand from other food service providers. ’We’re …


© Bel Brands

The Laughing Cow Launches Plant-Based Version of Popular Cheese Triangles in the UK

Cheese brand The Laughing Cow has introduced a plant-based version of its much-loved mini soft cheese triangles in the UK. The new spreadable product is made from almonds and fortified with calcium and vitamin B12. Available as a wheel of eight triangles, it is claimed to be the UK’s first plant-based cheese to be sold in portions. The Laughing Cow is owned by Bel Brands, which previously launched dairy-free versions of the cheese triangles in the US last year. The company has also introduced plant-based versions of its Babybel snacking cheeses in the UK, the US, and Canada. Leader in cheese alternatives In 2021, Bel Brands launched a dairy-free version of its popular cream cheese brand, Boursin. Additionally, the company has created a dedicated plant-based …


© Dreamfarm

Italy’s Dreamfarm Raises €5M for “Groundbreaking” Almond-Based Mozzarella

Italian plant-based cheese startup Dreamfarm has secured €5 million in investment from accomplished food industry entrepreneurs Giampaolo Cagnin and Francesco Mutti. The funding comes after the company achieved a “groundbreaking milestone” by developing a unique almond-based mozzarella alternative. Like conventional dairy mozzarella, the plant-based cheese is sold as a ball suspended in liquid. According to Dreamfarm, it is the first plant-based mozzarella to ever achieve government-certified liquid status. The product also contains less than 1% saturated fat, far lower than conventional mozzarella and other plant-based alternatives. It is made from Italian almonds and has received a Nutriscore of A, the highest possible rating. New facility and expansion Some of the funding has already been used to establish a production facility in Sala Baganza, equipped with …


Honestly Tasty cheese board

Honestly Tasty, image courtesy of PBWE

Say Cheese! Discover an Assortment of Plant-Based Cheeses at the Plant Based World Expo

The quest for delicious plant-based cheese has long been a challenge, with various styles serving different culinary purposes, from pizza toppings to sandwich spreads and cheesecake fillings. However, at this year’s Plant Based World Expo Europe, an exciting array of plant-based, dairy-free cheeses takes centre stage, promising to cater to every taste and culinary application. Whether you’re in the mood for an American-style cheese slice to melt on a burger, a stretchy, gooey mozzarella, or an artisanal blue cheese fit for a holiday cheese board, this expo has you covered. Highlights include: 1. Honestly Tasty (Stand I23): Honestly Tasty‘s 100% vegan and cruelty-free cheese alternatives are available for delivery through its website and stockists across the United Kingdom. Its award-winning plant-based Blue Cheese, made with …


Happy Cheeze products

© Happy Cheeze

Veganz Acquires Brands & Production Site of Germany’s Happy Cheeze

Berlin-based vegan brand Veganz Group has acquired the brands and production site of another German company, Cuxhaven-based Happy Cheeze. Happy Cheeze is a premium plant-based cheese producer that sells its products under the brand name Dr. Mannah’s. The company ran into financial difficulties earlier this year due to the rising cost of energy and raw materials, along with reduced consumer spending power. Insolvency proceedings were opened at the end of August. The acquisition will allow Veganz to expand its plant-based cheese range with more products and distribution channels, along with increased production capacity. Happy Cheese produces 13 varieties of cashew-based cheese at its 1,000m2 production site; these include alternatives to parmesan, camembert, and spreadable cheeses. Dr. Mannah’s products are sold at international food retailers, organic …


Palace Culture vegan cheeses

© Palace Culture

The Compleat Food Group Acquires Organic Vegan Cheese Producer Palace Culture

UK-based organic vegan cheese producer Palace Culture has been acquired by chilled food manufacturer The Compleat Food Group for an undisclosed sum. Located in South London, Palace Culture produces plant-based cheeses using fermented cashews and almonds. The range includes varieties such as Truffled Camemvert and Sacré Bleu, along with a selection of cream cheeses. The brand has won eight Great Taste Awards, and one of its products — Herbes de Provence — was named Best Vegan Cheese by PETA UK last year. The cheeses are currently available at Whole Foods Market, Abel & Cole, and various independent retailers; however, The Compleat Group hopes to expand the brand to national supermarket chains. “We’re excited for the next chapter of Palace Culture’s evolution and to use The …


© Wunderkern

Wunderkern Launches the “First” Cheese Made from Upcycled Apricot Kernels at Billa Plus Austria

Austrian startup Wunderkern introduces what it says is the first plant-based cheese alternative made from fruit pits to be available in national retail. As of now, Wunderkern Kesä is available at Billa Plus throughout Austria, in three variants: Mountain Gaudi, Pesto, and Tomato Olive. At the heart of Wunderkern’s mission is to reduce the waste of fruit pits that would otherwise be produced in the manufacture of juice and jam. Through unique processes, the seeds of apricots, plums and cherries are transformed into sustainable food that not only tastes good, but is also good for the planet. Melts when grated The startup based in Lower Austria has already celebrated considerable success with the Wunderkern Drink, a plant-based milk alternative made from apricot seeds, and last …


Cheese from yellow peas

© University of Nottingham

Researchers Making Cheese From Yellow Peas Receive £300K From Innovate UK

The University of Nottingham and its spinoff The Good Pulse Company have received funding from the UK’s innovation agency, Innovate UK, to further their research into making plant-based cheese from yellow peas. The sum of over £300,000 will allow the researchers to develop commercial processes for the cheese alternatives, which are produced using UK-grown peas to make them as sustainable as possible. The products are also said to be far more nutritious than many vegan cheeses currently on the market, with a higher protein content and no need for modified starches or artificial additives. The project has previously received over £370,000 in funding from Big Idea Ventures and leading scientific research organisation Rothamsted Research. So far, the researchers have developed over 100 plant-based cheese prototypes, …


© Department of Food Science - University of Copenhagen

Study Shows the Potential of Natural Fermentation to Make Realistic Plant-Based Cheese

In new University of Copenhagen research, scientists demonstrated the potential of natural fermentation to produce climate-friendly plant-based cheese with similar sensory properties as its dairy counterpart. Making realistic plant-based cheese has been challenging since plant proteins behave differently than proteins found in milk. The study highlights that cheese producers add starch, coconut oil, and flavorings to achieve firm textures and dairy-like flavors. However, the research, led by scientist Carmen Masiá in collaboration between the Department of Food Science and microbial ingredients supplier Chr. Hansen shows that natural fermentation and bacteria produce dairy-free cheeses with a firm texture and improved taste, aroma, and mouthfeel. “Fermentation is an incredibly powerful tool to develop flavor and texture in plant-based cheeses. In this study, we show that bacteria can …


Cathedral City extra mature cheddar

© Cathedral City

Cathedral City Expands Plant-Based Range With Extra Mature Block & Cheddar Spread

The UK’s bestselling cheese brand, Cathedral City, is expanding its plant-based range with two new products — the Extra Mature Block and the Cheddar Flavour Spread. Cathedral City first entered the plant-based market last year with the launch of its original plant-based cheddar, available in block, sliced, and grated formats. The products quickly proved to be extremely popular, seeing high repeat purchase rates. According to Kantar figures, the cheese alternatives are bringing 68,000 new buyers into the plant-based category per month, and are contributing to 44% of the category’s shopper growth. The new Extra Mature Block has been launched in response to customer requests for a stronger flavour profile, while the Cheddar Flavour Spread provides a cheesy taste in a convenient spreadable format. The launches …


Boermarke vegan cheese

© Boermarke

Leading Dutch Dairy Company Boermarke Announces it Will Become 100% Plant-Based

Boermarke, a leading Dutch dairy company, announces that after three decades in the dairy industry, it will now focus entirely on the production and development of plant-based dairy products, with the goal of making these products available in all European supermarkets within three years. Following a reported 800 percent growth in its vegan dairy production over the past three years, the company announces it will transfer its animal dairy operations to another Dutch dairy firm, De Zuivelhoeve, and gradually transition the Boermarke range to 100 percent vegan products under its own brand Vairy or via private label. Boermarke’s plant-based cheese is offered at a competitive price and according to the company it is listed at 80 percent of Dutch supermarkets and a large part of …


New Culture team shot

© New Culture

New Culture: “With Our Groundbreaking Science, Any Cheese is Possible and Can Be Made Completely Animal-Free”

Californian animal-free cheese producer New Culture revealed an impressive milestone last month, significantly upscaling its precision fermentation platform, managing to successfully produce enough animal-free casein in a single run to make enough vegan mozzarella for 25,000 pizzas. Since our last interview back in 2019, the startup has received backing from Kraft Heinz, ADM, and biotech giant CJ CheilJedang, for its innovative platform. It was time to catch up with CEO and co-founder Matt Gibson to hear more about New Culture’s string of success. What is New Culture’s mission or long-term goal?  New Culture’s mission and long-term goal is to lead the global change to an animal-free dairy future. We’re revolutionizing how cheese is made with our animal-free dairy products that stretch, melt, and taste like …


Nuts for Cheese food safety

© Nuts for Cheese

Nuts For Cheese Earns Globally Recognized Food Safety Certification

Nuts For Cheese, producer of organic cashew-based artisanal cheese, announces its attainment of the British Retail Consortium (BRC) Certification with an A grade. The BRC creates and implements global standards for food safety, ethical trade, responsible sourcing, packaging materials, and more. The achievement of this internationally recognized certification, overseen by the BRC Global Food Safety Certification program and endorsed by the Global Food Safety Initiative (GFSI), solidifies the company’s commitment to quality, safety, and excellence at its 25,000-square-foot cheese production facility located in London, Ontario. Margaret Coons, the founder and CEO of Nuts For Cheese, expressed, “Quality has always been our number one priority. From our wholesome ingredients to house-made cultures and sauces, our mission is to make delicious cashew-based cheese for cheese lovers everywhere.”  …


GOOD PLANeT Foods olive oil cheese


GOOD PLANeT Foods Unveils Olive Oil Cheese Line

GOOD PLANeT Foods, producer of plant-based cheese products, is tapping into what it’s calling an “underdeveloped plant-based cheese market” with a new product line: olive oil cheese. In a recent announcement, CEO Bart Adlam affirmed the company’s commitment to address the demand from flexitarian consumers. He claims that products being ‘plant-based’ or ‘dairy-free’ may not be enough to sway them towards alternatives, especially if the products contain saturated fats.  Reimagining cheese Adlam commented, “We listened hard and heard consumers’ concerns. Our answer is to reimagine cheese, offering delicious products that have minimal saturated fat and are based on sustainable superfood consumers know and love, olive oil.” The new olive oil cheese line comes in three varieties, including cheese shreds, cubes, and blocks, all available in …


Miyoko's creamery cheese spread

© Miyoko's Creamery

Miyoko’s Creamery Expands Product Line with Plant Milk Cheese Spreads

Miyoko’s Creamery, producer of artisanal dairy-free butter and cheese, announces today it is leveraging traditional cheesemaking techniques in the production of a new line, called Plant Milk Cheese Spreads. Crafted using an organic cultured cashew milk base, the new spreads are certified organic, vegan, lactose-free, soy-free, palm oil-free, gluten-free, and kosher. The range comprises four flavors: Classic Chive, Garlic Harb, Roadhouse Cheddar, and Sundried Tomato, all made with simple ingredients like organic coconut oil, rice miso, and nutritional yeast.  The spreads were inspired by its award-winning cheese wheels and Roadhouse Cheddar, and the company says they are ideal for spreading on sandwiches, melting down as queso, or for use as dips for chips and pretzels. The launch of this new product range comes after the recent …


Alice Fauconnet of New Roots

Alice Fauconnet ©SusanneGoldschmid

New Roots: “We Honour Swiss Cheese Heritage by Making it More Ethical and More Sustainable”

Alice Fauconnet is co-founder and marketing director at New Roots, a vegan cheese company based in Switzerland. When she’s not inventing the cheese traditions of the future, Alice can be found mountaineering in the Swiss Alps, or advocating for animal rights.  New Roots offers a large range of artisan cheeses and spreads as well as yogurts and creamery products. When we last spoke with Alice, back in 2018, she urged that the “dairy industry is an environmental disaster”, and she wasn’t wrong. What is your current product line and which are the bestsellers? We currently offer a range of 12 different cheeses, as well as yogurts and cooking creams. Our two best sellers are the Soft White, our alternative to soft cheese with a rind …


Invest in Les Nouveaux Affineurs

© Les Nouveaux Affineurs

Gourmet Vegan Cheese Producer Les Nouveaux Affineurs is Fundraising to “Build the Food of Tomorrow”

Les Nouveaux Affineurs, known for its award-winning plant-based alternatives to traditional French cheeses, today announces the launch of its participative fundraising with French crowdfunding and crowd-equity platform TUDIGO. This new round of financing will enable the company to step up its sales and marketing drive, improve industrial performance, and make further R&D investments to continue the development of innovative products. Founded in 2017 by Nour Akbaraly, Les Nouveaux Affineurs “imagines, manufactures and markets” 100% plant-based and natural alternatives to traditional cheeses — such as its most recent launch La Bûche (“the log”), a vegan goat’s cheese created with fermented cashews — harnessing a combination of gastronomy, plants and innovation. Since opening its production unit in 2021, Les Nouveaux Affineurs has employed an omnichannel distribution strategy …



©Pizza Pilgrims

Julienne Bruno Partners with Pizza Pilgrims to Bring Artisan Vegan Cheese to Pizzas UK-Wide

Vegan cheese producer Julienne Bruno announces it has partnered with UK pizza chain Pizza Pilgrims, which operates 20 pizzerias across the UK, to add its SUPERSTRACCIA® as a topping for the Marg Extra-Extra and as a plant-based substitute to dairy on all pizzas.  Julienne Bruno, whose portfolio currently consists of Collection 01 — Burrella, Crematta, and Superstraccia — has seen consistent success since raising £5 million last year, reporting a huge quarterly growth rate of over 300% this January then expanding into Ocado and Gail’s bakeries in the UK. Its produce was developed by an international team of chefs: Albert Adria (with multiple Michelin Star awards, previously Head of Creativity at El Bulli) is Head of Product Development; Chi San (previously Head of Food for …