Coming on the heels of a landmark $52 million raise, Miyoko’s Creamery has announced the launch of one of its most innovative plant-based cooking products yet: 'Liquid Vegan Pizza Mozzarella.'
According to Miyoko's founder, Miyoko Schinner, the company "threw away the rule book to revolutionize vegan pizza cheese," creating an entirely liquid product made through fermentation using organic cultured cashew milk. Rather than creating a standard block of plant-based cheese, Schinner and his team opted to ditch the harmful additives and instead created a highly malleable product that is can "melt bubble, and brown" just like actual cheese.
In addition to offering consumers a better-for-cheese pizza cheese product, Miyoko's 'Liquid Vegan Pizza Mozzarella' is an incredibly eco-friendly option. The new liquid cheese is said to generate 98% less greenhouse gas emissions than those produced by conventional dairy mozzarella processing practices.
Dairy-Free Liquid Pizza Cheeses
Miyoko’s Launched the Innovative 'Liquid Vegan Pizza Mozzarella'
Trend Themes
1. Liquid Vegan Cheese - There is an opportunity for dairy-free companies to innovate by creating and improving plant-based liquids cheeses that are eco-friendly.
2. Fermentation in Vegan Cheese Production - Vegan cheese makers can adopt the fermentation process as a way to produce better and healthier plant-based cheese options.
3. Eco-friendly Cheese Alternatives - The demand for eco-friendly alternatives to dairy cheese continues to grow, creating an opportunity for companies to develop planet-friendly cheese products.
Industry Implications
1. Plant-based Food Industry - The plant-based food industry can capitalize on liquid cheese innovations to provide consumers with a variety of vegan cheese options.
2. Eco-friendly Food Industry - The eco-friendly food industry can use organic and environmentally sustainable materials to create healthy and eco-friendly cheese alternatives.
3. Fermentation Industry - The fermentation industry can partner with vegan cheese producers to refine and improve liquid cheese production methods.