Tofutti Brands claims industry first with launch of dairy-free mozzarella

By Elaine WATSON

- Last updated on GMT

Related tags: Milk

Tofutti's Better than Mozzarella Cheese contains tofu, non-GMO soy protein, carrageenan, maltodextrin and apple cider vinegar
Tofutti's Better than Mozzarella Cheese contains tofu, non-GMO soy protein, carrageenan, maltodextrin and apple cider vinegar
Dairy-free pioneer Tofutti Brands is targeting the pizza market with what it claims is the first dairy-free mozzarella.

The firm, which makes dairy-free ice cream, desserts, pizza, and other prepared foods, is targeting major pizza chains with ‘Better Than Mozzarella’, which is made from tofu, non-GMO soy protein, carrageenan, maltodextrin and apple cider vinegar.  

“We wanted to make the absolute ultimate creamy smooth dairy-free alternative for pizza lovers,” ​said Tofutti founder David Mintz.

"Our ‘Better than Mozzarella’ has the potential to be served to 98 million customers; 69 million lactose sensitive Americans, 7.5 million vegans, and 22 million health aware individuals seeking dairy alternatives. With a target market like this our growth potential is enormous.”

Communications director Ethan Mintz added: “All too often people who can’t eat dairy ask the question, ‘What about me​?’ We’ve decided to address that question with an effort to ultimately bring the Tofutti mozzarella to a major US pizza chain.”

Great texture and excellent melting capabilities

Asked about how the product was labeled (can you call it ‘cheese’?), David Mintz told FoodNavigator-USA: “Our Mozzarella Cheese is called “Better Than Mozzarella Cheese”. Using this fanciful name allows us to successfully market our product without any regulatory constraints."

He added: “It is a milk free, gluten free cheese that does not contain any animal products. It is the only product of its kind that is available on the non-dairy market.

“We are very proud to produce a milk free Mozzarella Cheese option that is not only great tasting but also has great texture and excellent melting capabilities.”

Feedback has been “enthusiastic​”, he said. “We have received excellent responses from supermarkets, food service establishments, and major chain operations.    

“Our products are meeting the needs of individuals who are lactose intolerant, have an allergy, or those who choose to consume a product with no animal products.”

If it is dairy we can make it dairy free

Tofutti now distributes products to 36 countries from the US to Brazil, Egypt, Trinidad and South Africa, and is steadily expanding its product range, he said.

We currently have over half a dozen non-dairy pizza items, as well as several other milk free items coming down the pipeline. One of our principal advantages over our competition is our level of innovation.

“Our aim is to keep innovating and maintaining our position as the leader. Rivals are constantly trying to copy us, but with 30 years of experience under our belt, they fall short. Our motto is, If it is dairy we can make it dairy free.”​ 

Asked about the biggest technical challenge of creating dairy-free cheeses, he said: "The most difficult part is trying to create a cheese like texture. That is the hardest part.

"The goal with Tofutti cheese is to have people taste it and believe it is cheese. I feel like we have accomplished our goal."

Founded in 1981 by restaurant owner David Mintz, Tofutti Brands sells more than 80 milk-free foods including frozen desserts, cheese products and prepared frozen dishes.

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