Plant-based food company Miyoko’s Creamery will release vegan cheddar and pepper jack cheeses as well as a spreadable oat milk butter in the US.
Made using cultured legumes and oats, the new cheese alternatives will be Miyoko’s first nut-free vegan cheese options.
Both products are said to taste, melt and function similar to dairy cheese and are suitable for grilled sandwiches, quesadillas, and macaroni and cheese.
“We’re at a pivotal moment in the plant-based movement, where we need to start appealing more to flexitarians by creating products that give them the taste satisfaction of the dairy cheeses they are used to,” said Miyoko’s Creamery founder and CEO, Miyoko Schinner.
“These new cheeses we’re launching have a taste and price that make them competitive with traditional dairy, and will help us cross that chasm to reach omnivores.”
The oat milk butter will be available as of April in two flavours: hint of sea salt and garlic parm. Hint of sea salt will be sold in 12oz tubs and garlic parm in 7oz tubs.
The cheddar and pepper jack alternatives will launch in March in three formats: 1oz slices, shredded packages and 8oz cheese blocks.
Earlier this month, California-based Miyoko’s Creamery introduced two vegan mozzarella-style cheeses for the foodservice industry.
© FoodBev Media Ltd 2020
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