Daiya's dairy-free cheese alternatives in the form of shreds, slices, blocks and sticks have been reformulated with proprietary vegan cultures and natural fermentation methods that mimic traditional dairy products. As such, the brand is differentiating itself from others in the category that rely on oil-based ingredients, GMO processes and precision fermentation.
As detailed in a press release, the "latest innovation from Daiya directly addresses the challenges faced across the plant-based cheese category, primarily consumer demand for dairy parity and an inconsistency across taste and texture of products currently on shelf."
Daiya's reformulated cheese alternatives are now made with a proprietary cultured Daiya Oat Cream blend and the products boast a creamier, cheesier flavor that melts like its dairy-based counterpart.
Melty Alt Cheeses
Daiya's Reformulated Dairy-Free Cheese Alternatives Use Oat Cream
Trend Themes
1. Proprietary Vegan Cultures - Daiya's reformulated cheese alternatives use proprietary vegan cultures and natural fermentation methods to mimic traditional dairy products.
2. Oil-based Ingredients - Daiya differentiates itself by not relying on oil-based ingredients like other dairy-free cheese alternatives in the category.
3. Cheesier Flavor - Daiya's reformulated cheese alternatives boast a creamier, cheesier flavor that mimics its dairy-based counterpart.
Industry Implications
1. Plant-based Cheese Category - Daiya's reformulated cheese alternatives directly address challenges in the plant-based cheese category, meeting consumer demand for dairy parity and improving taste and texture consistency.
2. Dairy Alternative Industry - The use of proprietary vegan cultures and natural fermentation methods in Daiya's reformulated cheese alternatives presents disruptive innovation opportunities in the dairy alternative industry.
3. Food Manufacturing Industry - The reformulation of cheese alternatives with oat cream blend to achieve a creamier, cheesier flavor creates potential disruptive innovation opportunities in the food manufacturing industry.