Pizza Cheese

KMC CheeseMaker

© KMC
Cheese Alternatives

KMC Presents Potato Starch Ingredient for Plant-Based Pizza Cheese With Stretching and Melting Properties

KMC, a Danish co-operative focused on the production of potato-based ingredients, announces the development of a new ingredient called Cheesemaker for the production of plant-based pizza cheese. The new development is KMC potato starch, which is designed to provide extensibility and texture in plant-based cheese alternatives. According to the cooperative, the new ingredient will improve the range of plant-based cheeses in three areas. Firstly, it will provide good stretchability when melted. Secondly, it would offer a practical advantage over its dairy counterpart. And finally, a plant-based cheese with the new ingredient should have a strong nutritional profile. “This opens the door for manufacturers to produce a best-selling plant-based pizza cheese that fulfils consumer expectations in many ways,” explains the cooperative, which has previously developed a …

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Pleese Cheese shreds

© Pleese Cheese

Cheese Alternatives

Pleese Cheese Partners with Performance Food Group for Nationwide US Expansion

Article amended 12 April to reflect Webstaurant’s shipping capabilities, at the company’s request. Pleese Cheese, a NYC-based plant-based pizza cheese brand, has announced a national expansion in partnership with Performance Food Group (PFG), a leading American foodservice distributor with a network of 150 hubs and 300,000 restaurants. The company creates plant-based cheese alternatives designed specifically for pizza, offering a delicious, melty option free from dairy, nuts, and soy. Crafted with a mixture of fava bean protein, potato, and coconut oil, its formulation prioritizes meltability. This cheese substitute adopts a clean label strategy, utilizing a minimal selection of natural ingredients. Following its launch in 2022, the company originally partnered with Webstaurant Store to serve the US foodservice market through ecommerce. However, it found that one of …

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raclettes with bedda cheese

© bedda
Cheese Alternatives

bedda Reveals Several Exciting New Vegan Cheeses Incuding First Fermented Offering

Hanburg’s multi-award winning bedda brand, producer of plant-based cheeses, sauces, desserts, dips and dressings, plans an upcoming launch of several new vegan cheeses including its first fermented offering. The news comes less than two months after the German company’s partnership with Dominos pizza, which now uses its vegan grated melt as a topping for the Oh Jacky jackfruit pizza, launched to coincide with Veganuary. The upcoming new products include: The first fermented product from bedda –“bedda Shepherd” — a new iteration of its shepherd’s cheese alternative. bedda “Come on Bert”, its camembert alternative, has an updated recipe and is extended by the red smear alternative Red Bert and the blue mould alternative Blue Bert. bedda “Mo Zart” is its mozzarella alternative, a soft, mildly acidic …

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numu vegan mozzarella

© NUMU
Food & Beverage

Whole Foods Switches Cheese on Its Plant-Based Pizzas to NUMU Vegan Mozzarella

Whole Foods US has swapped the Daiya cheese on its plant-based pizzas for NUMU vegan mozzarella. The change has taken place at all locations nationwide. NUMU was founded by New Yorker Gunars Elmuts, who was disappointed with the lack of vegan cheese at pizzerias when he first began eating a plant-based diet in 2011. At the time, many chefs were unimpressed with the functionality of vegan cheeses and were reluctant to use them. Elmuts first developed vegan mozzarella so that he could bring it with him to pizzerias. But chefs soon took notice, and Elmuts set up the company so that they could buy the cheese for wholesale use. NUMU vegan mozzarella is made from a mixture of coconut oil and starch, and is described …

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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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Founded by Kobi Abev ( pleesecheese tm) • Instagram photos and videos

©Pleese Cheese
Food & Beverage

Pleese Foods Develops Gamechanging “New Yorker Approved” Vegan Pizza Cheese – Free of Nuts, Soy & Gluten

New York-based Pleese Foods, supported by Harlem incubator Hot Bread Kitchen and backed by Big Idea Ventures’s New Protein Accelerator, debuts a game-changing pizza cheese developed with the help of pizzerias across New York and with a big difference. Co-founder Kobi Regev tells us the secret behind what makes this one unique.

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Miyokos Creamery pizza cheese

The new Mt. Diablo pizza at Pizza My Heart with Beyond Meat hot Italian sausage & Miyoko's vegan pizza cheese
Food & Beverage

Miyoko’s Launches “Breakthrough” Cultured Vegan Mozzarella For Foodservice

Miyoko’s Creamery, America’s leading plant dairy brand known for its award-winning vegan cheese and butter, announces the launch of a new breakthrough Cultured Vegan Pizza Mozz ready for immediate delivery to the food-service industry, and will make its debut in North Californian restaurant chain Pizza My Heart. 

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