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 ...

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 ...

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 ...

Grist is a nonprofit, independent media organization dedicated to telling stories of climate solutions and a just future. In a video uploaded to YouTube last year, home cook and food influencer Alexa ...

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 ...

Scientists are working to produce plant-based cheese with all the characteristics of real cheese, but with better health benefits. To create a cheesy product with the same texture as the real thing, ...

Projected to reach $66.9 billion by 2030, the dairy-free market is growing fast, but new insights from Nectar, an initiative by Food System Innovations, show not all categories are keeping pace. Blind ...

This short and engaging culinary video showcases a quick and easy recipe for making crispy, cheesy rice fritters using ...

WASHINGTON, Jan. 14, 2025 – Plant-based dairy products are a great alternative for people who avoid animal products, but manufacturers have a hard time replicating the creamy, cheesy qualities that ...