Daiya Reformulates Vegan Cheese Lineup

In a bold move, Canadian brand Daiya Foods recently unveiled its revamped vegan cheese lineup, showcasing a unique oat cream base and leveraging traditional fermentation methods to enhance dairy-like qualities. This launch comes nine months after Daiya announced a significant investment in fermentation technology. 

The reimagined cheese collection uses Daiya’s oat cream blend instead of the previous chickpea protein base, marking a significant shift in its product formulation. Alongside this reformulation, Daiya has also introduced a refreshed logo and packaging design.

“We are so excited to finally introduce our next-generation cheese — the main ingredient of which utilizes our natural fermentation technology,” said Melanie Domer, chief commercial officer at Daiya, in a press release. “We expect this advancement to not only rejuvenate consumer confidence in the category, but revitalize the category’s market potential, finally offering retailers a product that truly bridges the gap between consumer expectations and dairy-free offerings.”

Related: NotCo and Kraft Heinz Unveil Plant-Based NotMac&Cheese

Daiya has transitioned to a natural fermentation recipe, combining age-old cheesemaking techniques with modern technology. The fermentation process is conducted at Daiya’s facility in British Columbia, Canada, acclaimed as North America’s largest standalone plant-based facility. The new cheese products — which are part of Daiya’s extensive range including pizzas, mac and cheese, cream cheeses, cheesecakes, flatbreads and dressings — will replace the existing lineup in over 25,000 stores across North America, maintaining the same pricing.

At the heart of Daiya’s new cheese range is a fermented gluten-free oat cream base, comprising oat flour, water, pea protein, vegan cultures and enzymes. This base is now a fundamental component across Daiya’s plant-based shreds, slices, blocks and sticks.

Daiya emphasized that its fermentation process allows its cheeses to achieve “dairy parity,” ensuring they melt just like traditional dairy cheese. The company boasted that the new products are creamier, tastier, meltier and stretchier than any other vegan cheese on the market.

While differentiating itself from brands using GMO techniques such as precision fermentation, Daiya has committed to perfecting vegan cheesemaking “the natural way.” Despite incorporating coconut oil in its reformulated recipes, Daiya continues to stand out in the North American market, alongside other fermented vegan cheese brands like Spread’em Kitchen Co., Miyoko’s Creamery and Vertage.

The fermentation process for Daiya’s cheeses can take ten to 20 hours, followed by further aging to capture the authentic cheesy aroma. This commitment to quality is reflected in the superior taste and texture of the final product. Daiya’s use of pea protein alongside oats differentiates it from competitors who predominantly use nut bases.

The demand for better-tasting and textured plant-based cheese is evident in market trends. In 2021, the worldwide market for vegan cheese was valued at $2.43 billion and is projected to expand at a compound annual growth rate (CAGR) of 12.6 percent from 2022 to 2030. This growth is largely driven by the rising adoption of vegan lifestyles, particularly among the millennial generation.

Daiya’s visual identity has also undergone a transformation, with new logos and packaging designed to appeal to a broader market, including flexitarians. This rebranding reflects a shift from an “all or nothing” approach to veganism, aiming to rejuvenate consumer confidence in the plant-based cheese category and revitalize its market potential.