Violife: 'The hardest [animal] product to replicate is probably cheese'
The Violife plant-based cheese brand - now part of Upfield - is “innovating beyond the core” (Cheddar, Colby Jack, Mozzarella) with a full range of dairy-free cheeses from shaved Parmesan to smoked gouda slices to Mexican style shreds, said general manager Andy Reichgut.
“The hardest [animal] product to replicate is probably cheese, and I would say we're probably leading when it comes to product, but we're not all the way there, and we’re always looking at the next generation of technology to make it better,” said Reichgut, noting the Upfield has recently started collaborating with startup Change Foods, which is developing ‘animal-free’ cheeses featuring casein made via microbial fermentation (not cow’s milk).
The brand - which recently teamed up with coffee chain Peet’s for the launch of a Mediterranean Flatbread with plant-based egg and cheese - is seeing growing opportunities in foodservice as well as retail, as brands seek vegan cheese, eggs, and mayo products to accompany plant-based meat offerings, said Reichgut.