Pulse Kitchen's 'Cashew Kind of Blue Cheese' is a soy-free, gluten-free and dairy-free vegan cheese that imitates a classic blue cheese.
True to the way that blue cheeses are spotted or veined with blue mold, the Cashew Kind of Blue Cheese also features a colored interior, but as Pulse Kitchen notes: "Unlike traditional blues, gets its kind of blue colour from pumpkin seeds and spirulina."
As Pulse Kitchen notes on its website, early on in the year, 2016 was declared "The International Year of the Pulse" by the United Nations. True to this theme, many consumers have been turing to dried peas, beans, lentils and chickpeas as rich sources of plant-based protein and other essential nutrients.
What's Driving This Trend
- Dairy-free Vegan Cheese
- Opportunity to develop innovative alternatives to traditional dairy-based cheeses.
- Plant-based Protein
- Potential for disrupting the traditional animal-based protein industry with more sustainable plant-based alternatives.
- Alternative Ingredients
- Opportunity to explore unconventional ingredients like pumpkin seeds and spirulina in creating innovative food products.
Who This Affects Most
- Food and Beverage
- The food and beverage industry can leverage these trends to cater to a growing demand for dairy-free and plant-based options.
- Retail
- Retailers can capitalize on the popularity of dairy-free vegan cheese and plant-based protein products by offering a wide variety of options to consumers.
- Agriculture
- The agriculture industry can benefit from the increased demand for alternative ingredients, such as pumpkin seeds and spirulina, to diversify their product offerings.
