New research explores how underused food-processing byproducts could be turned into plant-based cheeses with better texture ...

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 ...

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, ...

A rich, creamy center with an earthy rind—the perfect Brie to spread on a baguette. When Kirsten Maitland, founder of vegan cheese company Rebel Cheese, gave up dairy, it’s the product she craved most ...

The plant-based cheese market is growing, with a current value of $2.43bn and a projected CAGR of 12.6% (Grand View Research). But, despite this success, the industry has been plagued by issues over ...

Schuman Cheese has begun a comprehensive leadership transition, elevating three fourth-generation family members into senior ...

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