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Daiya makes multi-million-dollar investment in fermentation technology

Brand to use traditional dairy fermentation methods to create plant-based alternatives

Daiya has made a “multi-million dollar” investment in natural fermentation technology that uses traditional cheesemaking methods to create a plant-based alternative.

The company said the dairy-free product promises to have similar characteristics to dairy-based products.

A fermentation site will be located in Daiya’s production facility in Burnaby, B.C.

“This is one of the largest investments in next generation plant-based cheese since we started the company 15 years ago, and with it Daiya is raising the bar for what consumers can expect from the category. We believe that the future of plant-based cheese achieving parity to dairy lies in traditional fermentation techniques. I don’t believe any brand has fully cracked the code on a formula that cheese lovers feel entirely confident in – Daiya is going to change that!” said Michael Watt, CEO of Daiya, in a statement. 

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