UnCreamCheese from Vevan Foods is a new dairy-free product that's made with probiotics, rich and spreadable. The cultured cream cheese-style spread is available in both sweet and savory varieties, including herb and garlic, plain, caramelized peach and maple, and strawberries.
The colorfully packaged cream cheese alternatives tap into the growing demand for plant-based products without compromise when it comes to flavor or texture. With both sweet and savory options, these cultured spreads have the potential to be used to enhance meals and snacks alike.
The smooth and slightly tangy new product range gleans from experts in cheese-making since Vevan Foods launched in 2020 as a division of Schuman Cheese, a traditional cheesemaking company based in Wisconsin. Keith Schuman, Business Unit Lead for Vevan Foods, said, "We understand cheese flavor and performance down to the microbiological level, which lets us translate this knowledge into the best high-quality plant-based products."
Cultured Cream Cheese-Style Spreads
Vevan Foods' UnCreamCheese is Made with Probiotics
Trend Themes
1. Plant-based Dairy Alternatives - The increasing demand for plant-based products without compromising on flavor or texture creates opportunities for creating more dairy-free alternatives.
2. Probiotic-infused Products - The incorporation of probiotics in food products can improve their nutritional value and perceived health benefits.
3. Cultured Food Products - The popularity of cultured dairy-free products can lead to the development of more cultured plant-based alternatives.
Industry Implications
1. Dairy Alternatives Industry - The dairy alternatives industry can benefit from investing in the development of more flavorful and versatile plant-based products.
2. Probiotic Supplements Industry - The probiotic supplements industry can expand by exploring the incorporation of probiotics in food and beverage products.
3. Cheese-making Industry - The cheese-making industry can tap into the growing demand for plant-based products by investing in the development of more cultured dairy-free alternatives.