Miyoko's Creamery

Miyoko's Creamery oat milk butter new

© Miyoko's Creamery
Products & Launches

Miyoko’s Creamery Introduces New Oat Milk Butter in 2 Distinctive Flavors

Miyoko’s Creamery has announced the release of two new flavors of its Oat Milk Butter: Garlic Parm and Cinnamon Brown Sugar. The new Oat Milk Butter flavors are designed to appeal to both dairy and non-dairy consumers, maintaining the brand’s tradition of using simple ingredients and traditional creamery methods. These new products are Miyoko’s first since the late 2023 launch of its range of plant milk cheese spreads. The Garlic Parm and Cinnamon Brown Sugar Oat Milk Butters offer a nut-free alternative to traditional butter, made with organic cultured whole grain oat milk, organic sunflower and coconut oil, and natural flavors, herbs, and spices.  Miyoko’s Creamery, founded by Miyoko Schinner, is now headed by Stuart Kronauge, appointed CEO after Schinner stepped down in February 2023 …

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Miyoko's creamery cheese spread

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Products & Launches

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 …

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Be Better lifestyle

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Milk- and Dairy Alternatives

The Rise of Plant-Based Butter: Market Poised for Exponential Growth by 2030

The vegan butter market is expected to witness significant growth during the forecast period from 2023 to 2030, driven by health-conscious consumers, as it is considered a healthier alternative to butter, according to ResearchAndMarkets. Since butter is a ubiquitous ingredient in cooking and baking, developing alternatives has been imperative. Many companies have successfully created incredible products that replicate the taste and, more importantly, the functions of dairy butter. Let’s take a look at the alternatives stealing the spotlight:  Willicroft Original Better Willicroft, Europe’s first plant-based cheese brand to achieve B-Corp certification, recently launched Willicroft Original Better, a clean-label alternative to butter for cooking and baking applications. The NPD is made with beans and precise fermentation (not precision) that uses non-GMO bacteria. This process allows it to replicate butyric …

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Stuart Kronauge, newly appointe CEO of Miyoko's

Stuart Kronauge, Business Wire
Company News

Miyoko’s Creamery Appoints Stuart Kronauge of Beyond Meat & Coca Cola as New CEO

Miyoko’s Creamery announces today that industry veteran Stuart Kronauge has been appointed as the company’s new CEO following a long search process during which former CFO and interim President Jon Blair held the role temporarily. Kronauge previously spent 20 years at The Coca-Cola Company in senior roles including President of USA Operations, then served as CMO at Beyond Meat, and most recently she acted as CEO of The Juice Plus+ Company. Established in 2014, Miyokos produces award-winning vegan butters and cheeses. Flagship products include the European-Style Cultured Vegan Butter and the Liquid Vegan Pizza Mozzarella. The company is emerging from a troubled period following a legal dispute with the original founder Miyoko Schinner. “We are thrilled to welcome Stuart to the Miyoko’s team and are …

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Plant Milk Butter

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Food Service

Miyoko’s Creamery Partners with Dot Foods to Expand Plant Milk Butter and Cheese in US Food Service

Plant dairy innovator Miyoko’s Creamery announces it is partnering with Dot Foods, North America’s largest food industry redistributor, to bring its award-winning Plant Milk Mozzarella and Butter to US food service nationwide. Through the partnership, Miyoko’s plant-based products – which have been developed for all culinary and baking applications – will become available to over 5,000 food service distributors across the country.  According to the company, it strives to create artisan plant-based cheeses and butter that challenge category norms with taste appeal and culinary excellence. The new lineup at Dot Foods includes:  European Style Plant Milk Butter – A cultured and churned butter made using traditional methods that melts, spreads, bakes, and browns. Pourable Plant Milk Mozzarella – A first-of-its-kind, organic cashew milk made without the …

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Miyoko Schinner

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People

Miyoko Schinner Responds to News That She Has Left Active Role at Miyoko’s Creamery

Miyoko Schinner, founder of alt dairy brand Miyoko’s Creamery, has responded to a press release announcing that she has departed the company. Published on February 16, the release stated that Schinner had exited as CEO and was “no longer involved in day-to-day operations”. The company said CFO Jon Blair would act as interim president until the search for a new “highly qualified, passionate, and mission-driven leader” was complete. “Looking towards the future and exponential growth of the company, we are excited to continue and expand upon our brand mission and uphold our certified B Corporation of innovating products that only contain plant ingredients that are better for human health. We also plan to make our current portfolio of products more available and to innovate products …

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OCHO Candy

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Sweets & Snacks

OCHO Candy Launches Plant-Based Caramels Made With Miyoko’s Vegan Butter

Californian chocolate brand OCHO Candy has collaborated with Miyoko’s Creamery to launch a range of plant-based caramels. Made with Miyoko’s European-Style Cultured Vegan Butter, the caramels come in four flavours — Classic, Cinnamon, Coffee, and Chocolate. They are encased in a moulded dark chocolate shell. According to OCHO, most plant-based caramels are coconut-based, which affects the flavour. However, Miyoko’s butter is said to give OCHO’s products an unusually rich flavour, with an authentic texture that pulls apart like traditional caramel. The result is described as “a breakthrough innovation perfect for vegan and dairy-free consumers”. Miyoko’s Creamery collaborations OCHO is not the first brand to use Miyoko’s products to make plant-based desserts; Renewal Mill offers gluten-free and fully upcycled salted peanut butter cookies made with Miyoko’s …

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Fairs & Events

Discover the Next Generation of Plant-Based Food

Is your organization keeping up with consumer demand for plant-based? Are you looking for the latest products before they hit menus and shelves? Plant Based World Expo North America is the only professional 100% plant-based focused event for foodservice and retail professionals, distributors, investors, and manufacturers.  The demand for plant-based foods has never been stronger, and shows no sign of slowing down. In fact, the total plant-based market value in the U.S. is now around $7 billion, according to data from the Plant Based Foods Association (PBFA), The Good Food Institute, and SPINS. Consumers are hungry for healthier, more humane and more environmentally friendly options, and new and exciting products are hitting shelves every day to help meet that demand.   The Plant Based World Expo …

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Miyoko's Creamery liquid vegan mozzarella

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Cheese Alternatives

Miyoko’s Award-Winning Liquid Vegan Pizza Mozzarella in Whole Foods Launch

Miyoko’s Creamery’s award-winning new Liquid Vegan Pizza Mozzarella is launching in Whole Foods Markets in the South and Southern Pacific regions. The liquid cheese innovation offers superior melting qualities when cooked, according to CEO Miyoko Schinner, who told vegconomist the product will “revolutionize vegan pizza cheese”. The unique Liquid Vegan Pizza Mozzarella format differs from the conventional block or shredded cheese approach, which is made from organic cultured cashew milk, which is the brand claims is fermented according to traditional cheesemaking techniques. This format means the product does not have any added flavors or excess ingredients.  After recently winning the Best New Product Supporting a Plant-Based Lifestyle at the Expo West 2022 NEXTY Awards, Miyoko’s Liquid Vegan Pizza Mozzarella will be hitting shelves at Whole Foods …

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Miyoko

©Miyoko Schinner
Gastronomy & Food Service

Miyoko’s Creamery Launches Vegan Butter Channel on YouTube

Miyoko’s Creamery, the pioneering alt-dairy brand known for its popular butter, is officially launching The Vegan Butter Channel. From yesterday November 23rd, the YouTube channel will stream acclaimed chefs showcasing how Miyoko’s plant-based butter melts, browns, bakes and spreads exactly like traditional animal butter.  Timed to coincide with the start of the holiday baking and cooking season, the show follows a high-profile court victory for Miyoko‘s over its use of the words “butter” and “dairy” on its product packaging. In August, a California court ruled in Miyoko’s favor, handing her a landmark win and setting a major precedent for a plant-based company’s right to use dairy terminology that is familiar to consumers. Bolstered by the victory, Miyoko’s has since closed $52 million in Series C …

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liquid-vegan-pizza-mozzarella_540x

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Products & Launches

Miyoko’s Liquid Vegan Pizza Mozzarella Arrives to Change the Future of Pizza

Following last month’s landmark $52 million raise, Miyoko’s Creamery today announces the launch of its Liquid Vegan Pizza Mozzarella, which Miyoko said to vegconomist “is a mind-blowing concept. Miyoko’s threw away the rule book to revolutionize vegan pizza cheese”. Upon securing the phenomenal $52M in Series C, much-loved industry pioneer Miyoko Schinner revealed that her next move would be a vegan pizza cheese with the potential to change the future of pizza.  “Miyoko’s new Liquid Vegan Pizza Mozzarella is so good that pizza lovers cannot believe it is vegan.” Schinner commented that the “product launched last year in food service in a limited manner, and we hope to build on that to land on pizzas at chains across the country. In addition, we are launching …

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Miyoko

©Miyoko Schinner
Interviews

Miyoko On This Week’s $52 Million Raise: “The Holy Grail is Never to Stop Innovating, Never to Stop Thinking About How Change Can Be Made”

Miyoko’s Creamery yesterday announced an incredible $52M in Series C to further disrupt the dairy market, as it has been since 2014. We spoke with industry pioneer Miyoko Schinner about product re-development, expansion into Europe, some exciting new developments, and how a blind test for an airline found her butter superior to dairy (of course). Following this landmark raise, Miyoko’s future distribution expansion will focus on conventional grocery, club and food service, and the funds will be used to launch a liquid mozzarella for pizza that bakes into a stretchy cheese, reformulate the Medium Cheddar and Pepper Jack cheeses, and advance R&D as well as double the team. A vegan cottage cheese will also be showcased at this Expo West next month. “game-changing products that …

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Market & Trends

What’s the Next Plant-Based Boom? Miyoko’s, Good Catch, Evo Foods and Oatly Respond

“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.

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Miyoko with cheese

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Company News

Miyoko Wins First Round in Its Lawsuit Against California Dept of Food and Agriculture over use of the Word ‘Butter’

Plant-based creamery Miyoko has won the first round in its lawsuit against the California Department of Food and Agriculture, in a dispute over labelling. The US district judge for the Northern District of California has denied a Motion to Dismiss, in a case brought by Miyoko’s Kitchen, over the use of the word ‘butter’ for plant-based products.

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