- Fermented plant-based cheese is made by culturing plant-derived ingredients such as nuts, soy, or oats using microbial fermentation to replicate the texture and flavor complexity of dairy cheese. This process improves digestibility, adds nutritional value, and creates a more authentic cheese-such as experience for consumers
- The growing demand for fermented plant-based cheese is primarily driven by the expansion of vegan and flexitarian lifestyles, innovations in food processing, and a strong retail presence of premium dairy-free products. As consumers seek ethical, health-conscious, and allergen-free food options, the market is witnessing increased investment and product diversification across multiple regions
- Europe dominated the fermented plant-based cheese market with a share of 35.5% in 2024, due to a well-established vegan consumer base, progressive food regulations, and strong product availability across mainstream retail
- Asia-Pacific is expected to be the fastest growing region in the fermented plant-based cheese market with a share of during the forecast period due to rising health awareness, dietary diversification, and urbanization
- Mozzarella segment dominated the market with a market share of 30.5% in 2024, due to its extensive use in pizza and foodservice applications. Mozzarella’s mild flavor, excellent melting properties, and versatility in hot and cold dishes make it a staple across global cuisines. The growing demand for vegan pizza and ready-to-eat meals across quick-service restaurants and casual dining outlets has significantly boosted the adoption of plant-based mozzarella, reinforcing its leadership position in the segment
