Miyoko's Creamery

Miyoko’s Creamery

© Miyoko’s Creamery
Products & Launches

Miyoko’s Creamery Launches Oat Milk Taco Blend Seasoned Shreds

Miyoko’s Creamery has introduced its new Oat Milk Taco Blend Seasoned Shreds, a dairy-free cheese product designed to offer a meltable texture and bold, spicy flavor. The shreds are made from oat milk and are positioned as a versatile option for dishes like tacos, nachos, and dips, catering to both plant-based eaters and those seeking dairy alternatives. Redefining dairy-free cheese Crafted from oat milk, these seasoned shreds offer a bold, zesty flavor with a combination of spice and meltability. According to CEO Stuart Kronauge, the launch responds to growing consumer demand for flavorful plant-based options. Kronauge stated, “This bold, zesty blend is designed to bring the joy of taco night to everyone. With a perfect balance of spice and meltability, Oat Milk Taco Blend Seasoned …

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Miyoko’s Creamery

© Miyoko’s Creamery
Cheese Alternatives

Miyoko’s Creamery Builds Out Spreadable Cheese Range With Jalapeño Launch

Miyoko’s Creamery has expanded its range of dairy-free products with the launch of a new Jalapeño Plant Milk Cheese Spread. The product combines organic cultured cashew milk with jalapeño peppers and is made using traditional creamery techniques. The spread joins the company’s existing portfolio of plant-based cheese spreads, which includes Classic Chive, Roadhouse Cheddar, and Sundried Tomato, which were launched in 2023. Each variety is formulated with a short list of ingredients intended to offer a dairy-free alternative that replicates the texture and flavor of conventional cheese spreads. The Jalapeño variant is currently being sold in Nugget Market locations, with broader retail distribution anticipated during the summer. The suggested retail price is $6.99 for an 8-ounce tub. According to the company, the spread is designed …

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Miyoko's x DoubleDave's

© Miyoko’s Creamery
Food Service

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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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

© Miyoko's Creamery
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

© Be Better My Friend
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

©Miyoko's Creamery
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

©Miyoko's Creamery
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

© OCHO Candy
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

©Miyoko's Creamery
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

©Miyoko's Creamery
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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