Best known for its dairy-free cheese products, it was only a matter of time before Daiya Foods came out with a dairy-free cheesecake—or as the brand likes to call it, a "Cheezecake." Creamy flavors like chocolate, strawberry, key lime and New York-style Cheezecakes are countered with a textured crust made from ingredients like tapioca starch, coconut oil, cane sugar, brown rice flour, molasses, flax seed and potato starch.
As a brand that caters to those with alternative diets and allergy restrictions, Daiya will only continue to be a household staple for many, especially as they are now conquering the dessert category. As Daiya's president of marketing Michael Lynch describes: "Practically everyone who tastes the product is amazed to discover that a cheesecake that tastes so rich, creamy and indulgent is dairy-free, gluten-free and soy-free. It's truly one of those situations where you have to taste it to believe it."
What's Driving This Trend
- Dairy-free Products
- Opportunity for developing innovative dairy-free alternatives in the food industry.
- Alternative Diets
- Growing demand for products that cater to alternative diets, creating opportunities for new food products and brands.
- Indulgent Desserts
- Creating dairy-free versions of indulgent desserts to cater to a wider consumer base.
Who This Affects Most
- Food and Beverage
- Developing innovative dairy-free products and alternative desserts in the food industry.
- Health and Wellness
- Opportunity for brands to tap into the growing market of alternative diets and allergen-free products.
- Plant-based Foods
- Creating dairy-free versions of traditional dairy products and desserts in the plant-based food industry.
