Daiya’s Plant-Based Cheese Revolution

Daiya, a pioneer in plant-based cheese, has made a significant investment in fermentation technology to create a better, more satisfying product. This multi-million dollar investment will allow Daiya to revolutionize the plant-based cheese category with a traditional fermented cheese that is tastier, meltier, and stretchier than anything on the market.

Daiya’s Plant-Based Cheese Aims for New Heights After An Investment in Natural Fermentation

NATURAL FERMENTATION: A Traditional Cheesemaking Method

While other companies are using genetically modified organisms (GMOs) and precision fermentation, Daiya is perfecting the art of plant-based cheese with natural fermentation. By combining traditional cheesemaking methods with modern technology, Daiya has created a plant-based cheese with similar characteristics to dairy-based products, providing a new level of quality and flavor.

A GAME-CHANGING INVESTMENT: Daiya Raises the Bar

Michael Watt, CEO of Daiya, explains: “this is one of the largest investments in next-generation plant-based cheese since we started the company 15 years ago. And with it, Daiya is raising the bar for what consumers can expect from the category. In addition, he further added, “we believe that the future of plant-based cheese achieving parity to dairy lies in traditional fermentation techniques. I don’t believe any brand has fully cracked the code on a formula that cheese lovers feel entirely confident in – Daiya is going to change that!”

THE FUTURE OF PLANT-BASED CHEESE: A Growing Industry

The plant-based food industry has been growing steadily over the past five years with the market value of US$95.52 billion by 2029*. This trend has created an opportunity for brands to provide a portfolio of quality and flavorful plant-based products. While alternative categories have been key players to date, plant-based cheese is poised to make its mark.

THE CHALLENGE OF DEVELOPING FERMENTED PLANT-BASED CHEESE: Daiya’s Efforts

Jamie Siu, R&D Director of Advanced Research and Technology at Daiya, emphasized the significant challenge with fermented product. “We’ve worked with experts to develop a facility and formulation that is world-class. For our team to be able to deliver this fermented product has been no small task. It has involved extensive research and development in the traditional art of cheesemaking, applied in a plant-based setting.”

Daiya’s Plant Based Cheese has found itself in many homes in North America

THE PROMISE OF A BETTER PRODUCT: Daiya’s New Plant-Based Cheese

With Daiya’s investment in fermentation technology, plant-based cheese is now on track to become a popular vegan cheese. It could become more realistic and satisfying alternative to dairy-based cheese. Consumers can expect a higher quality and better-tasting product. Daiya’s new product promises to raise the bar for the plant-based cheese. The company aims to revolutionize the way consumers perceive and experience it.

Source: PRNewswire, Daiya

Joygill Moriah

Cofounder of Hybrid Rituals. Founder of GLIMPSE. Digital Art & trends researcher.

Cofounder of Hybrid Rituals. Founder of GLIMPSE. Digital Art & trends researcher.

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