“Surge in Innovation with Plant-Based Ingredients in Vegan Cheese”
- The vegan cheese market is shifting toward diverse plant-based bases beyond soy and almond, such as cashew, coconut, oats, and legumes
- Brands are focusing on improving the texture and meltability of vegan cheese to meet rising consumer expectations
- Food technology advancements help replicate traditional dairy characteristics, making products appealing to flexitarians
- For instance, Miyoko’s Creamery uses organic cashews to craft artisan-style vegan cheeses that resemble dairy-based options
- These innovations help brands stand out in a competitive market and cater to broader dietary preferences
