- In April 2024, The Compleat Food Group strengthened its foothold in the plant-based market through the acquisition of Palace Culture, a U.K.-based dairy-free cheese company. This strategic move broadened The Compleat Food Group’s plant-based portfolio by adding innovative, fermented cheese alternatives, enhancing its competitiveness in the expanding dairy-free segment and moving beyond conventional meat substitutes
- In February 2024, Swedish startup Stockeld Dreamery advanced the market with the launch of a fermented Cheddar slice made from legume milk. This product marked a breakthrough in taste and texture for plant-based cheese, representing a key milestone in the "third wave" of vegan dairy innovation. It raised consumer expectations and set a new standard for quality in fermented plant-based cheese
- In October 2023, PETA contributed to market awareness by distributing Babybel dairy-free cheese at the International Dairy Federation World Dairy Summit. The initiative played a pivotal role in promoting ethical consumption and plant-based alternatives on a global industry platform, thereby encouraging broader acceptance of dairy-free cheese among mainstream consumers
- In July 2021, Upfield expanded its market reach by introducing its vegan cheese brand Violife to the Middle East. With allergen-free offerings in popular formats such as slices and grated varieties, the launch significantly increased product accessibility in the region, driving plant-based cheese adoption in new geographic markets
- In March 2020, Treeline Cheese helped shape the early landscape of the fermented plant-based cheese market by launching a cultured cashew-based cream cheese line in multiple flavors. This move catered to growing consumer demand for flavorful, dairy-free spreads and highlighted the potential of fermented nut-based cheeses in mainstream retail
