The growing Swedish plant-based dairy company Stockeld Dreamery recently announced that after four long years of R&D, it is ready to unveil its latest product: MELT cultured plant-based cheddar slices.
The new MELT slices are made with protein-rich pea milk and the traditional cheese fermentation process. This results in a distinctly cheesy taste and a meltable texture. As Sorosh Tavakoli, CEO and Co-Founder of Stockeld Dreamery explains, the slices actually melt twice as quickly as most top-selling cheese slices." The cultured plant-based cheddar slices also boast two grams of protein per serving. Best of all, the cheddar slices are not just free from dairy, but also free from other major allergens like soy and nuts.
Designed for high-speed restaurant operations and eventually available in retail, the MELT cheese slices are a game-changer for dairy-free consumers.
Plant-Based Cheddar Slices
Stockeld Dreamery Just Added MELT, Cultured Plant-Based Cheddar Slices
Trend Themes
1. Cultured Plant-based Cheese - Stockeld Dreamery introduces MELT, a plant-based cheddar slice made with pea milk and fermentation process, providing a meltable texture and cheesy taste.
2. High-protein Plant-based Products - The new MELT cheddar slices are packed with two grams of protein per serving, catering to the demand for high-protein plant-based alternatives.
3. Allergen-free Cheese Alternatives - MELT cheddar slices by Stockeld Dreamery are free from dairy, soy, and nuts, meeting the needs of consumers with major allergens sensitivities.
Industry Implications
1. Plant-based Dairy - Stockeld Dreamery's MELT cheddar slices contribute to the growing plant-based dairy industry by providing a delicious and allergen-free alternative.
2. Food Service - The fast-melting MELT cheddar slices are specifically designed for high-speed restaurant operations, offering a dairy-free option to meet the demand of dairy-free consumers.
3. Grocery - With plans of retail availability in the future, MELT cheddar slices target the grocery industry by catering to the increasing demand for plant-based cheese options.