Daiya today announces a multi-million dollar investment in a new natural fermentation technology that it states will launch the next generation of plant-based cheese.
“This is one of the largest investments in next-generation plant-based cheese since we started the company 15 years ago”
Instead of relying on precision fermentation to create dairy cheese with milk proteins, Daiya’s new fermentation breakthrough combines traditional cheesemaking methods with modern technology to continue producing plant-based cheese that offers similar features to dairy cheese, says the company.
Raising the bar for the category
Daiya states it can now develop a new category of cheese that surpasses other available products in terms of taste, melting, and stretching capabilities.
“This is one of the largest investments in next-generation plant-based cheese since we started the company 15 years ago,” said Daiya CEO Michael Watt. “This is Daiya raising the bar for what consumers can expect from the category.”
Applying this fermentation tech to plant-based products on a large scale is an exceptional accomplishment for both itself and the entire plant-based industry, says Daiya.
To produce this range of next-gen cheese, the company will install a fermentation site within its “state-of-the-art” production facility in Burnaby, British Columbia, which is said to be the largest stand-alone plant-based facility in North America.
The company already offers a wide range of dairy-free products, including two new oat-based grilling Mediterranean-inspired kinds of cheese; its Plant-Based Cheeze Shreds (selected 2022 Product of the Year); cream cheese and classic, jalapeño, smoked and cheddar blocks. In January 2022, Daiya announced a partnership with Hyundai Green Food to distribute its dairy-free cheese line expanding in South Korean markets.
“No small task”
R&D Director, Advanced Research and Technology at Daiya, Jamie Siu, said: “We’ve worked with experts to develop a facility and formulation that is world-class. For our team to be able to deliver, this fermented product has been no small task. It has involved extensive research and development in the traditional art of cheesemaking, applied in a plant-based setting.”
The company plans to launch its new range of fermented cheese in the marketplace by the end of the year and states the formula will be used across shreds and slices.
