Daiya to launch ‘meltier and stretchier’ plant-based cheese using fermentation technology

Vancouver – Daiya has announced a multi-million-dollar investment in fermentation technology that will enable it to create a plant-based cheese it says is “tastier, meltier and stretchier than any other on the market.”

By combining traditional cheese-making methods with modern technology, the company intends to make a plant-based cheese with similar characteristics to dairy-based products. Daiya is adding a fermentation site into its existing production facility in Burnaby.

“We believe that the future of plant-based cheese achieving parity to dairy lies in traditional fermentation techniques,” said Michael Watt, CEO of Daiya.

Jamie Siu, Research and Development Director, Advanced Research and Technology, at Daiya said: “We’ve worked with experts to develop a facility and formulation that is world-class. For our team to be able to deliver this fermented product has been no small task. It has involved extensive research and development in the traditional art of cheese making, applied in a plant-based setting.”

The company expects to see the new fermented product reach the marketplace by the end of the year.