What Do Consumers Want From Vegan Cheese? Daiya Bets on Fermented Oat Cream

Daiya, a Canadian brand, has launched a new lineup of vegan cheeses made from fermented oat cream, replacing the chickpea protein base used in previous versions. The company invested in fermentation technology to create cheeses that mimic dairy cheese better, with a creamier texture and improved melting capabilities. The new cheeses are part of Daiya's expanded portfolio, which includes a variety of plant-based products.

Consumers are increasingly looking for better-tasting and texture-friendly plant-based cheese options. Despite the overall growth in vegan cheese sales, there is a need for products that deliver on taste and experience. Daiya's new oat-based lineup aims to bridge this gap, appealing not only to vegan consumers but also to the wider market, including flexitarians. By investing in traditional fermentation techniques and updating their visual identity, Daiya hopes to rejuvenate consumer confidence in the category and revitalize the market potential of dairy-free offerings.