Daiya to invest in fermentation tech
by CM staff
By combining traditional cheesemaking methods with modern technology, Daiya is trying to make a plant-based cheese with similar characteristics to dairy-based products.
VANCOUVER — Daiya is making a multi-million-dollar investment in fermentation technology that will enable it to create a plant-based cheese.
By combining traditional cheesemaking methods with modern technology, Daiya is trying to make a plant-based cheese with similar characteristics to dairy-based products. While many brands in the category are exploring the incorporation of GMO techniques, such as precision fermentation, Daiya is exploring natural fermentation. The fermentation site will sit in the company’s production facility in Burnaby, B.C.
“This is one of the largest investments in next generation plant-based cheese since we started the company 15 years ago, and with it Daiya is raising the bar for what consumers can expect from the category,” said Michael Watt, CEO of Daiya. “We believe that the future of plant-based cheese achieving parity to dairy lies in traditional fermentation techniques. I don’t believe any brand has fully cracked the code on a formula that cheese lovers feel entirely confident in – Daiya is going to change that!”
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