After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
We’ve heard it all before – plant-based cheese doesn't quite live up to the high functional and taste standards set by traditional dairy. This is why Kraft Heinz Not Company has turned to AI to concoct a vegan version of one of America’s favorite...
The cheesemaker has released the green wax-coated alternative of its iconic snacking cheese in Canada, where a growing number of consumers are turning to dairy alternatives.
From robust cheddars and lactose-free cottage cheese to the latest developments in dairy-free and plant-based formulations, DairyReporter rounds up some of the latest products from around the world.
French start-up Tomm' Pousse swaps cow's milk for cashews to make its vegan Camemvert that is aged (and mouldy) like traditional Camembert. "Our product is for everybody - including the French," it says.
