“Increasing Consumption of Plant-Based Cheese Alternatives”
- The rise of plant-based cheese alternatives is driven by the increasing number of people adopting vegan, vegetarian, and lactose-free diets, with brands such as Daiya and Violife gaining significant market share, particularly in North America and Europe, where plant-based products are increasingly popular
- Plant-based cheese is made from various ingredients such as almonds, cashews, soy, and coconut, catering to a broader audience beyond vegans
- For instance, Miyoko’s Creamery offers cashew-based cheeses, while Cocoon focuses on coconut-based options, expanding the diversity in the market
- The trend is fueled by growing environmental awareness, as plant-based products have a lower carbon footprint compared to traditional dairy cheese. Research shows that producing plant-based cheese results in fewer greenhouse gas emissions, making products such as Follow Your Heart and Chao highly appealing to eco-conscious consumers
- Large dairy companies are responding to this shift by expanding their plant-based offerings. Kraft launched a plant-based line under the “Cracker Barrel” brand, while grocery chains such as Whole Foods and Walmart now carry plant-based cheeses from brands such as Violife, reflecting how quickly these alternatives have entered the mainstream market
- As taste and texture improve, plant-based cheese is becoming more mainstream, with innovations such as plant-based mozzarella being used on pizzas at well-known chains such as Pizza Hut and Domino’s. These major players are increasingly offering plant-based cheese as part of their menu to cater to the growing demand for dairy-free options
