Dairy-free cheese company Daiya has announced that its reformulated cheese range is now hitting the shelves in the US and Canada.

The reformulations stem from the company’s multi-million-dollar investment in fermentation technology. Featuring the new Daiya Oat Cream blend, the proprietary cultured ingredient is now the key component across Daiya’s shreds, slices, blocks and sticks.

According to Daiya, its new recipe promises consumers an ‘incredible dairy-like melt’ and ‘deliciously balanced’ cheese flavour.

While many brands in the category continue to incorporate oil-based ingredients and GMO techniques, Daiya said it is utilising natural, age-old fermentation methods to create a non-GMO dairy-free cheese with characteristics that mimic traditional dairy products.

The latest innovation aims to address challenges faced across the plant-based cheese category, primarily consumer demand for dairy parity and inconsistency across taste and texture of products currently available.

Daiya’s reformulated cheese range is made with glyphosate-free and certified gluten-free oats.

Consumers can expect to see the new products on shelves now, complete with a packaging refresh to reflect Daiya’s new visual identity, aiming to speak to the growing market of ‘flexible’ plant-based eaters.

Melanie Domer, chief commercial officer at Daiya, said: “We expect this advancement to not only rejuvenate consumer confidence in the category, but revitalise the category’s market potential, finally offering retailers a product that truly bridges the gap between consumer expectations and dairy-free offerings”.

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