Chizou is a plant-powered cheese alternative that's made with locally sourced cauliflower and chickpea protein. The grated alt cheese can be found in three varieties, each of which speaks to a different kind of food fan. There's one variety for pasta lovers, another for pizza lovers and a third kind of grated plant-based cheese for fans of Tex-Mex.
This alternative cheese is made to melt just like real cheese and it's ready to use in a wide range of meal and snack recipes from savory summer cakes and cheesy meatless meatballs to pizza toast. Cauliflower was mindfully chosen as a key ingredient in these plant-powered cheeses for being naturally rich in nutrients and perfect for absorbing flavors.
Belgium’s Bolder Foods is also working on non-dairy cheeses made using biomass fermentation.
What's Driving This Trend
- Plant-powered Cheese Alternatives
- There are opportunities for food companies to innovate by creating cheese alternatives made with plant-based ingredients that can appeal to different food fan bases.
- Cauliflower-based Cheeses
- Using cauliflower as a key ingredient in cheese alternatives can offer an avenue for food startups to create nutrient-rich, tasty cheese alternatives that can cater to a growing health-conscious market.
- Non-dairy Cheese Via Biomass Fermentation
- Innovative companies can look to biomass fermentation as a method to produce non-dairy cheeses, which can be developed as a more sustainable alternative to traditional dairy cheese production.
Who This Affects Most
- Food Manufacturing
- New opportunities arise for food manufacturing companies to integrate plant-based proteins, such as cauliflower and chickpea protein into their product lines to cater to growing healthy, alternative food demand.
- Plant-based Food Production
- Plant-based food manufacturers can disrupt the cheese industry by developing new cheese alternatives that cater to different dietary needs, using plant-based ingredients that offer unique flavors and textures.
- Biotechnology
- Companies in biotechnology can expand further into food innovation by pioneering research and development into sustainable methods for non-dairy cheese production, such as biomass fermentation.
