Among plant-based alternative proteins, plant-based cheese continues to have a function and taste problem. That’s where Plonts comes in. Company founders and co-CEOs Nathaniel Chu and Josh Moser say ...

The team's most recent breakthrough is a plant-based cheese that pairs pea protein with polysaccharides for a more 'life-like' texture. "By focusing on polysaccharide blends, we're now able to achieve ...

Chemical engineers at UNSW Sydney have created a plant-based cheese that melts, stretches and browns under the grill like the real thing, paving the way for more realistic dairy and meat alternatives ...

Schuman Cheese and GOOD PLANeT Foods combine strengths to drive innovation, scale, and unmatched quality in the plant‑based dairy category. GOOD PLANeT Foods has built a strong reputation at retail ...

Plant-based cheese has become a popular choice for those who want to cut out dairy but still enjoy the taste and texture of traditional cheese. But making cheese from plants that stretches, melts, and ...

A woman wearing what can only be described as rags struggles to push something large, round, and yellow up a mountain. She lets out a primal scream. A female comedian’s face appears overhead, ...

Vegan innovator and Miyoko Schinner isn’t your typical cheesemonger. The founder and former CEO of Petaluma’s vegan Miyoko’s Creamery, she’s now on a mission to share her recipes in a new cookbook all ...

The next phase of plant-based innovation must go beyond any one hero product, delivering category-specific solutions that balance nutrition, clean labels, sensory appeal and transparent communication.

The plant-based cheese market is expected to make big gains in the next seven years, according to a new study conducted by a market research firm. California-based Meticulous Research published a ...