HerbYvore Launches Singapore’s First Locally Produced Vegan Cheese to Support Food Security Initiative

Agrocorp International's HerbYvore brand has launched Singapore's first locally produced vegan cheese range to support the country's 30 by 30 food security initiative. The HerbY-Cheese products are made without nuts or soy, using pea protein to create a plant-based cheese that is more allergen-friendly. Developed in collaboration with the Singapore Institute of Technology (SIT) and Enterprise Singapore, the vegan cheeses come in varieties such as mozzarella, Cheddar, and parmesan, and are designed to grate and melt like their traditional counterparts.

Each block of HerbYvore's vegan cheese contains 5-7g of protein per 100g and is priced at S$9.50. The cheeses, made with a maximum of 10 ingredients including pea protein, coconut oil, and vegan cultures, are produced at SIT subsidiary FoodPlant for pilot testing in local markets. The launch of HerbYvore's vegan cheese aligns with a growing trend in the Asia-Pacific region, as reported by the Good Food Institute, showing a 43% increase in sales of plant-based cheese. This initiative not only offers sustainable and healthier alternatives but also supports Singapore's goal to produce 30% of its food locally by 2030.