Miyoko’s Creamery, a plant-based dairy brand, is launching several new products this spring. The new cheddar and pepper jack cheeses are the first in line for the company's new fleet of everyday cheeses, and its new line of oat-based spreadable butters are shaking up the plant-based sector.
"We're at a pivotal moment in the plant-based movement, where we need to start appealing more to flexitarians by creating products that give them the taste satisfaction of the dairy cheeses they are used to," said Founder and CEO Miyoko Schinner. "These new cheeses we're launching have a taste and price that make them competitive with traditional dairy, and will help us cross that chasm to reach omnivores."
According to a press release, these new cheeses taste, melt, and function similar to their dairy counterparts. This means they can be used in a variety of ways, including grilled cheese, quesadillas, and any other recipes that call for cheddar or pepper jack. Additionally, the cheeses have three grams of protein per one-ounce serving, 10 percent of the daily recommended amount of calcium, and are cholesterol free.
Miyoko's Cheddar and Pepper Jack are set to launch on grocery store shelves this month, and will be available in three formats: 1 oz slices, shredded packages, and 8 oz cheese blocks.
On top of this product launch, Miyoko's Creamery is introducing a spreadable oat milk butter in two styles: Hint of Sea Salt and Garlic Parm. Miyoko's spreadable oat milk butters will hit grocery store shelves April 2020. The classic Hint of Salt flavor is available in 12 oz tubs, while the Garlic Parm is available in 7 oz tubs.
So many new products, so little time! Stick around with Deli Market News as we report the latest.
