Dairy alternative brand Miyoko’s Creamery has announced plans to work with a California farmer to convert a dairy farm to plant-based agriculture.
The transitioned acreage will become part of Miyoko’s research and development efforts for cheese and butter products made from plants as well as part of the company’s supply chain for its existing portfolio.
“Farmers are struggling, farms are closing, livelihoods are threatened, and we want to help the American farmer stay true to the land,” said Miyoko Schinner, founder and CEO of Miyoko’s.
“We can’t truly move to a compassionate food supply without the support and participation of the farming community. They are integral to our ability to eliminate animal agriculture and lead us to a compassionate and sustainable food supply.”
Advising on the effort will be Farm Sanctuary, an organisation committed to ending cruelty to farm animals.
Miyoko’s Creamery was founded in 2014 by Miyoko Schinner.
“We share Miyoko’s vision for a compassionate food system and are looking forward to working with them to help farmers become part of a cruelty-free, more sustainable, plant-based food future,” said Gene Baur, co-founder of Farm Sanctuary.
Miyoko’s Creamery said it will begin the search process in early 2020, adding that it will commit financial resources to the selected farm.
Founded in 2014, California-based Miyoko’s makes cheese and butter from plants by combining traditional creamery cultures and cheesemaking techniques with microbiology and modern technology.
Miyoko’s products are sold in more than 12,000 retail locations across the US, as well as in Canada, Australia and Hong Kong.
The company was among the three start-ups chosen by Nestlé to take part in the Terra Food & Agriculture Accelerator last year.
© FoodBev Media Ltd 2020