Plant-Based Cheese Is Finally Undergoing A Revolution
Although dollar sales of plant-based cheese grew 19% in the past year and 69% over the past two years, it still accounts for less than 1% of all dollar sales of retail cheese.
BRIAN KATEMAN: ‘According to The Good Food Institute, SPINS retail sales data released this past July showed that grocery sales of plant-based foods that directly replace animal products grew 31% in the past two years to reach $4.5 billion. Plant-based milk was the most developed of all plant-based categories, accounting for 13% of all dollar sales of retail milk, followed by “other plant-based dairy.” But within that category, one sector seems to be lagging behind: plant-based cheese. Although dollar sales of plant-based cheese grew 19% in the past year and 69% over the past two years, it still accounts for less than 1% of all dollar sales of retail cheese. Why such a disparity?
According to Miyoko Schinner, founder of Miyoko’s Creamery, the answer lies in the fact that the plant-based cheese industry is essentially where plant-based milk was a decade ago… It’s important to note that a big change in growth occurred when retailers began merchandising all the milks together in the same section as they began to understand how to manage the category. Basically they replaced low-performing dairy items with nut, soy and pea-based milks. That hasn’t happened yet in vegan cheese”…
But according to Martin Kruger, chief operating officer of Follow Your Heart, a leading vegan food company, a change is already underway. “There has been so much innovation in the plant-based cheese category and the momentum is building. How fast it grows will really depend on the next level of innovation that closes the gap that still exists between plant-based cheese and conventional dairy cheeses they are replacing,” Kruger says. “I wouldn’t be surprised if plant-based cheese could be 5% in 5 years and 10% in 10″…
Rob Leibowitz, CEO of Kite Hill, a manufacturer of plant-based dairy products that was cofounded by Pat Brown of Impossible Foods, is also optimistic. “I do believe that over time, firms in the plant-based dairy alternative space will continue to improve product delivery and the gap between what is offered and what consumers expect will diminish. The work required to make plant-based dairy alternatives taste great is both art and science – and takes a very special team to master,” he says’. SOURCE…
RELATED VIDEO: