Global Non Dairy Cheese Industry
Non-Dairy Cheese is entirely plant-based and can be made from any soy protein, solidified vegetable oil, nutritional yeast, nuts, agar flakes, natural enzymes, arrowroot, pea protein or assorted bacterial culture. The protein mass from various plant sources is collected and lactic bacteria are added to it for acidity. Then emulsifiers, oils, and thickeners are used to produce a firmer variant of Non-Dairy Cheese. There are few varieties of Non-Dairy Cheese that provides the exact texture and flavor of Dairy Cheese.
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Non-Dairy Cheese are now prepared using the traditional cheese aging and bacterial culturing methods by skipping the excessive factory extruded processed ingredients due to the growing health awareness among individuals. Non-Dairy Cheese doesn’t experience any modification in proteins and may not deliver the complex flavor of the dairy cheese that comes from coagulated, acidified, pasteurized, and aged milk. Non-Dairy Cheese can be part of a healthy diet when used in moderation. But the Non-Dairy Cheese that is highly processed has less nutritive value.
Non-Dairy Cheese prepared from soy is the most popular cheese. Soy cheese is made from soy milk. Non-Dairy Cheese is available in many variants. The mozzarella cheese made from arrowroot flour and tapioca, pea protein, plant oil, natural flavors, and salt is ideal for pasta, pizzas, and lasagna. The market of Non-Dairy Cheese will show excellent growth because it is good for health and reduces the risk of diabetes and heart disease. The non-dairy Cheese market is gaining huge popularity due to its health benefits.
The following manufacturers are covered:
Galaxy Nutritional Foods
Kite Hill Cheese
Bute Island Foods
Follow Your Heart
Based on product form, the global Non-Dairy Cheese market is segmented into type – Mozzarella, Parmesan, Cheddar, and Cream Cheese. The Mozzarella cheese is plant-based and it is great to taste though a bit nutty. It’s very creamy and melty. The Parmesan cheese is made from coconut flour, to which salt is being added along with yeast extract. The Parmesan cheese can be added on pasta, mashed potato, beans or sliced fresh tomatoes on toast. The Cheddar cheese is prepared using coconut oil, vegan flavors, salt, and b-carotene to get the color of cheddar. Based on the application the global Non-Dairy Cheese market can be segmented into – Fast Food Snack, Dips & Sauces, and Bakery & Confectionery.
Under regions, the Non-Dairy Cheese market of North America and Europe will show considerable growth due to the growing health concerns and dietary restrictions. Europe and North America will lead the market due to the increasing demand for Non-Dairy Food. South America market will witness immense growth in the Non-Dairy Cheese market due to the growing awareness of health. The Non-Dairy Cheese market will show considerable growth in the Middle East and Africa (MEA), due to the availability of popular types of vegan cheese. The market of Non-Dairy Cheese in Asia-Pacific (APAC) will expand at a fast pace and due to the increasing popularity in veganism.
October 09, 2019. The owner of Flora, to takeover vegan cheesemaker, Violife for €500m. Upfield, the owner of Flora is in talks to acquire the vegan cheesemaker, Violife Foods, to tap the growing market of Non-Dairy food products. Flora is the leading bidder among the many numbers of companies to take over the vegan cheesemaker.
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