As well as launching its all-new look and packaging in the new year, Miyoko's Kitchen will be treating consumers to three new vegan pub cheeses.
Traditionally, pub cheese is recognized as a soft type of cheese spread or dip that is prepared primarily with cheese. The non-dairy versions from Miyoko's Kitchen are made with a base of cashews and include flavors such as Biergarten Garlic Chive, The Cheers to Cheddah, which is zesty and the chili-infused Spicy Revolution. To use the products, the brand suggests using the vegan cheeses as dips for warm pretzels, sandwich spreads and naturally, they pair well with beer.
With the rise of craft beer culture there has been an increase in snacks that are meant to be paired with alcoholic beverages, but few that cater to those with specific dietary preferences or requirements—these new vegan pub cheeses settle nicely in that niche.
Key Themes Behind This Trend
- Dairy-free Pub Cheeses
- Opportunity for companies to innovate in the dairy-free cheese market and cater to consumers with specific dietary preferences and requirements.
- Plant-based Snacks for Beer Pairing
- Opportunity for companies to develop new plant-based snack products that pair well with beer and appeal to the growing craft beer culture.
- Cashew-based Cheese Products
- Opportunity for companies to explore cashews as a versatile base for cheese products in the non-dairy market.
Where This Applies
- Plant-based Food Industry
- Growing demand for vegan and plant-based products presents an opportunity for companies to develop new vegan cheese and snack products.
- Craft Beer Industry
- The rise of craft beer culture presents an opportunity for companies to develop new snack products that pair well with beer, including vegan cheese dips and spreads.
- Non-dairy Cheese Market
- An opportunity for companies to innovate and develop new non-dairy cheese products that cater to consumers with dietary preferences and requirements.
