“To say plant-based foods are having a moment is an understatement. Green is now mainstream.” says Allen Zelden, in an article originally published by Inside FMCG, which includes insights from plant-based leaders including Mike Messersmith of Oatly, Miyoko Schinner, Chris Kerr of Good Catch, and Kartik Dixit of Evo Foods.
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 …
