A major shift in the vegan landscape
Courtesy of Daiya Foods
When you're a vegan, you get used to being asked about protein, checking ingredients, and enduring "cheese" that just won't melt. Well, stop the presses because Daiya Foods is altering the vegan landscape. It all started in 2005 when Andre Kroecher, founder of the Vancouver-based company, decided to channel his disappointment with vegan cheese into a mission to create something that melts and stretches like its dairy counterpart. After a few tries, he teamed up with fellow vegan Greg Blake in 2007 and Daiya Foods was launched—in cheddar and mozzarella flavors—at the Anaheim Natural Products Expo West two years later.
Not only is Daiya cheese delicious and melty, it's:
- Cholesterol free
- Trans Fat free
- Dairy free
- Free of all animal products
- Free of common allergens including: soy, casein, lactose, gluten, egg, wheat, barley, whey, rice, and nuts
- Free of artificial ingredients
- Free of preservatives
- Free of hormones & antibiotics
I had some questions about Daiya cheese for brand manager, Kristen Bourke, but first...some basics:
What's in Daiya Cheese?
Filtered water, tapioca and/or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerin, xanthan gum, citric acid (for flavor), annatto.
