Using organic cultured cashew milk as a base and classic cheesemaking techniques, Miyoko's Creamery creates Plant Milk Cheese Spreads. The newest addition to the plant-based brand's product line was inspired by award-winning, best-selling artisan cheese wheels and the high-performance spreads are certified organic, vegan, soy-free, gluten-free and more.
Available in four delicious flavors, these plant-based spreads support everyday snacking and easy entertaining. While Roadhouse Cheddar is bold, sharp and tangy, Sundried Tomato is full of Mediterranean flavor. In the lineup, there's also Classic Chive and Garlic Herb, which are ready to be piled atop crackers, blended into sauces or spread over sandwiches.
These creamy cultured spreads were created for the many consumers who are actively looking for ways to reduce their dairy consumption.
Plant Milk Cheese Spreads
These Plant Milk Cheese Spreads are Made with Cheesemaking Methods
Trend Themes
1. Organic Cultured Cashew Milk - The use of organic cultured cashew milk as a base in plant milk cheese spreads presents an opportunity for disruptive innovation in the dairy alternative industry.
2. Classic Cheesemaking Techniques - Applying classic cheesemaking techniques to plant-based cheese spreads opens up possibilities for disruptive innovation in the vegan food industry.
3. Certified Organic and Vegan Products - The trend towards certified organic and vegan products in plant-based cheese spreads provides an opportunity for disruptive innovation in the health food market.
Industry Implications
1. Dairy Alternative Industry - The dairy alternative industry can explore disruptive innovation opportunities through the use of organic cultured cashew milk in plant milk cheese spreads.
2. Vegan Food Industry - Applying classic cheesemaking techniques to plant-based cheese spreads creates disruptive innovation opportunities in the vegan food industry.
3. Health Food Market - The trend towards certified organic and vegan products in plant-based cheese spreads presents an opportunity for disruptive innovation in the health food market.