Nature's Fynd, a Chicago, Illinois-based company that is dedicated to the creation of delicious and nutritious alternative proteins that aim to enhance the food landscape whilst also protecting the environment, has launched a brand new vegan cream cheese that offers all the flavor and convenience of milk-based cream cheeses with none of the included dairy.
The 'Dairy-Free Original Cream Cheese,' which is available in a number of Whole Foods Market locations around the U.S., makes use of Nature's Fynd's proprietary 'Fy Protein,' a fungus-based protein that is nurtured via efficient and sustainable growing methods that minimize the use of water and land alike. What's more, in addition to eschewing dairy, this vegan cream cheese also happens to be devoid of soy and nuts, and is certified Kosher.
While dairy-free vegan cream cheeses are not an altogether new innovation, what makes Nature's Fynd's offering stand out is the use of fungi-based ingredients, which represent a true breakthrough in the food industry.
Fungi-Based Cream Cheeses
This Deliciously Spreadable Vegan Cream Cheese is Sustainably Crafted
Trend Themes
1. Fungi-based Cream Cheeses - The use of fungi-based ingredients represents a true breakthrough in the food industry.
2. Dairy-free Alternatives - Nature's Fynd's vegan cream cheese provides a delicious and convenient dairy-free option.
3. Sustainable Protein Sources - Nature's Fynd's proprietary 'Fy Protein' offers an efficient and sustainable alternative to traditional protein sources.
Industry Implications
1. Food Manufacturing - The food manufacturing industry can explore using fungi-based ingredients to develop innovative products.
2. Plant-based Foods - The plant-based foods industry can expand their product offerings by introducing dairy-free cream cheese alternatives.
3. Sustainable Agriculture - Sustainable agriculture can benefit from adopting efficient and sustainable growing methods, such as fungi-based protein production.