While there are many vegan cheese products that are made from nuts, Spanish food-tech company Väcka creates unique plant-based cheeses from melon seed milk and olive oil and a patented fermentation process. The brand's Mözza and Pumpkin lines replace fermented almond milk with by melon seed milk, and coconut oil with extra virgin olive oil. As a result, the products bost more sustainable attributes and a higher quality taste.
The brand describes its unique methods as a "disruptive world unique fermentation process" and it will be applying its new method to the Vrie and Filä varieties. According to the brand, this process not only improves water consumption by 99.1%, land use by 98.7% and CO2 emissions by 91.8%, it also reduces saturated fats by 73.6% for the Mözza brand.
Fermented Alt Cheeses
Väcka Makes Plant-Based Cheese from Olive Oil & Melon Seed Milk
Trend Themes
1. Plant-based Cheese - The trend of plant-based cheese production taking unique and sustainable approaches including patented fermentation techniques.
2. Alternative Ingredients - The trend of using alternative ingredients such as melon seed milk and olive oil to create vegan cheese products that offer improved taste and environmental benefits.
3. Disruptive Fermentation Process - The trend of implementing disruptive fermentation processes, such as Väcka's world-unique method, to improve the sustainability and nutritional quality of food products.
Industry Implications
1. Foodtech - The plant-based cheese trend presents significant innovation opportunities for FoodTech companies looking to create unique and sustainable plant-based products using innovative fermentation techniques.
2. Vegan Food - The trend of using alternative ingredients to create vegan cheese products offers disruptive innovation opportunities for the vegan food industry to design new products with improved environmental benefits and nutritional value.
3. Sustainable Food Production - The trend of using sustainable ingredients and world-unique fermentation processes presents disruptive innovation opportunities for companies in the sustainable food production industry to offer improved environmental benefits in food production.