“Growing Demand for Plant-Based and Lactose-Free Cheese Alternatives”
One prominent trend in the processed cheese market is the growing demand for plant-based and lactose-free cheese alternatives, driven by the rise of veganism, lactose intolerance, and health-conscious consumers. As more people seek dairy-free options, manufacturers are investing in innovative formulations using nuts, soy, and other plant-based ingredients to replicate the taste, texture, and meltability of traditional processed cheese. For instance, Violife launched Canada’s first 100% dairy-free cream cheese block, catering to the increasing preference for vegan-friendly and allergen-free cheese alternatives. Similarly, The Kraft Heinz Not Company introduced KRAFT NotMac&Cheese, a plant-based version of its classic mac and cheese, highlighting the industry's shift toward sustainable and inclusive product offerings. With retail chains and foodservice providers expanding plant-based menus, this trend is expected to drive new product development, investment in alternative protein sources, and increased market penetration, positioning dairy-free processed cheese as a key growth segment in the coming years.
