As part of its #SantaButVegan campaign, Violife Foods collaborated with Rosalinda Restaurant's Chef de Cuisine, Matthew Ravenscroft, to create a vegan cheese chalet. The savory alternative to the classic gingerbread house was constructed with five of the brand's vegan cheeses. The creamy original spread was used to hold the roof and walls of the edible structure together, while other products like parmesan-style wedges were grated to create snow.
The vegan-friendly cheese chalet is decorated with plenty of colorful vegetable accents and fine details like doorknobs made from pomegranate seeds.
The vegan cheese chalet taps into the popularity of building savory charcuterie chalets but it presents a variety of snacks in a totally plant-based way.
Vegan Cheese Chalets
This Edible Structure is the Savory, Plant-Based Counterpart to Gingerbread
Trend Themes
1. Plant-based Alternatives - Creating plant-based alternatives to traditional food items and decor presents an opportunity for disruptive innovation in the vegan food industry.
2. Savory Charcuterie Houses - Expanding the trend of constructing houses out of food to savory alternatives presents an opportunity for disruptive innovation in the snack food industry.
3. Vegan Holiday Campaigns - Creating vegan holiday campaigns that offer alternatives to traditional products presents an opportunity for disruptive innovation in the advertising industry.
Industry Implications
1. Vegan Foods - The increasing demand for vegan foods presents an opportunity for disruptive innovation in creating unique plant-based alternatives to traditional foods.
2. Snack Foods - Creating unique, savory snack foods that go beyond traditional offerings presents an opportunity for disruptive innovation in the snack food industry.
3. Advertising - Creating marketing and advertising campaigns that cater to the increasing demand for vegan and plant-based products presents an opportunity for disruptive innovation in the advertising industry.