More than 25 plant-based cheeses and butters are available at roughly 20,000 locations throughout the US, including Whole Foods, Target, Trader Joe’s, and Walmart. Miyoko’s Creamery has transformed the cheese and butter categories by blending old-world creamery traditions with modern, creative technology, proving how plant dairy is, in fact, dairy. Schinner launched Miyoko’s Creamery in 2014 with the goal of creating an animal-free dairy food chain in the future. The updated version is now only accessible in the food service industry. Miyoko’s has been extending its research and development activities as a result of the investment, including working on a nut-free and allergen-friendly version of their liquid vegan pizza mozzarella that utilizes watermelon seed milk instead of cashews. The pourable vegan mozzarella is one of the first products to benefit from the company’s recent $52 million series C fundraising round. “My goal was to create a vegan cheese worthy of pizza… A vegan pizza cheese that is so good that pizza lovers cannot believe it is vegan and inspires people to change their cheese to change the world,” Schinner previously stated. Miyoko’s eliminated the particulates and other elements that hamper meltability, rather than making a standard solid block of vegan cheese that has to be shredded over pizza. Miyoko’s first-of-its-kind pourable vegan mozzarella was made with cultured cashew milk to give a product that melts flawlessly over pizza. Miyoko’s introduced another first in the vegan cheese sector last year: liquid mozzarella. “The idea for cottage cheese originated in my home kitchen when I was playing around with various plant milks and discovered a way to form curds that resembled cottage cheese… I handed the project over to our innovation team, which developed the processes to create a consistent quality curd system, as well as best overall flavor, testing a variety of cultures and otherwise fine-tuning the formula through many iterations,” founder Miyoko Schinner stated. The scientists also looked at how different plants and proteins affect cheesemaking, and discovered that watermelon seeds are abundant in globulin, a protein that aids in coagulation. Miyoko’s innovation team tried a range of cultures and formulas throughout research and development before settling on the best one. Miyoko’s vegan cottage cheese has a comparable amount of protein, with 10 grams of plant-based protein per half cup serving. The new Cultured Plant Milk Cottage Cheese, made from organic watermelon seed milk and sunflower seed milk, has the same mild flavor and creamy, curdled texture as classic dairy-based cottage cheese. Miyoko’s Un-Lox Your Dreams cream cheese joins its European Style Cultured VeganButter at Trader Joe’s, which it added to its West Coast locations in 2016.Miyoko’s Creamery, a vegan brand, will release the first cultured vegan cottage cheese in shops in early 2023. This year, the brand launched several new products created at the new facility including three cashew-based “pub” cheeses in three flavors-Biergarten Garlic Chive, The Cheers to Cheddah, and Spicy Revolution-and (in addition to the Un-Lox Your Dreams variety), two additional flavors of Philadelphia-style cream cheese: Plainly Classic and Sensational Scallion. Last year, Miyoko’s Kitchen transferred operations to a larger facility in Petaluma, CA where it increased production capacity to meet growing demand for its vegan products. Vegan Instagrammer One Green Smoothie uncovered the news at the recent WTH COW-CON-an animal-rights event in San Francisco hosted by the filmmakers behind What the Health and Cowspiracy. The cream cheese is made to mimic lox schmear using plant-based ingredients such as organic coconut cream, organic cashews, and seaweed. Vegan cream cheese flavor Un-Lox Your Dreams-a Philadelphia-style cream cheese made by California brand Miyoko’s Kitchen-will soon debut at Trader Joe’s.
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