Plant-based mozzarella is readily available in blocks, shreds and slices and Dreamfarm fills a gap in the market for a vegan version of traditional mozzarella balls. The brand's low-fat, eco-friendly vegan mozzarella is made with fermented almonds and the made-in-Italy product is as versatile as ever.
According to Dreamfarm, its signature methods result in a creamy, richly textured plant-based alternative to cheese that's ready to be added to Caprese salads, pizzas and more.
Just a handful of ingredients go into making the vegan mozzarella balls, and almonds were chosen as an abundant resource in the Mediterranean area. Although almonds are often associated with high water requirements and usage, Dreamfarm's Italian and Spanish almonds get most of their water from rain, unlike their Californian counterparts.
Fermented Plant-Based Mozzarellas
Dreamfarm Makes a Low-Fat Cheese Alternative from Almonds
Trend Themes
1. Plant-based Mozzarella - The rising demand for plant-based alternatives to traditional dairy products presents opportunities for creating innovative plant-based mozzarella options.
2. Low-fat Vegan Cheese - The increasing focus on health-conscious, low-fat alternatives offers potential for developing innovative vegan cheese formulations.
3. Sustainable Food Production - The growing concern for eco-friendly and sustainable food production opens avenues for developing innovative and environmentally conscious food products like fermented plant-based mozzarella.
Industry Implications
1. Food Manufacturing - The food manufacturing industry can explore the production of plant-based mozzarella and vegan cheese as a response to the rising demand for dairy alternatives.
2. Vegan and Vegetarian Food - The vegan and vegetarian food industry can capitalize on the popularity of plant-based mozzarella and offer consumers a wider range of options for dairy-free cheese alternatives.
3. Sustainable Agriculture - The sustainable agriculture industry can advance methods for sourcing and producing ingredients, such as almonds, to support the eco-friendly production of plant-based cheeses like fermented mozzarella.