Plant-Based Food Pioneer Daiya Announces Major Investment

Daiya’s latest investment in fermentation technology is a significant milestone for the plant-based food industry. With this new technology, the company is set to break new ground and redefine consumers’ experience of plant-based cheese. According to the company’s statement, the investment promises to make Daiya the industry leader in producing traditional fermented plant-based cheese, providing a more authentic alternative to dairy cheese. 

Michael Watt, CEO of Daiya, stated that the investment in next-generation plant-based cheese is among the largest made by the company since its establishment 15 years ago. This move signifies Daiya’s commitment to setting a new standard for what consumers can expect from the plant-based cheese category. Watt believes traditional fermentation techniques are crucial to paralleling plant-based cheese and dairy products. He added that no brand has yet succeeded in developing a formula that can fully satisfy the taste preferences of cheese lovers, but Daiya is determined to change that.

Daiya’s fermentation site in Burnaby, British Columbia, will be a game-changer for the company’s cheese production according to the company. The state-of-the-art facility is set to become North America’s most significant stand-alone plant-based facility, underscoring Daiya’s commitment to developing sustainable food options. The investment in fermentation technology will enable Daiya to produce plant-based cheese that is tastier, meltier, and stretchier than any other product currently on the market. By combining traditional cheesemaking methods with modern technology, Daiya will revolutionize the plant-based cheese category and set a new standard for quality and taste.

Jamie Siu, R&D Director, Advanced Research and Technology at Daiya, said: “We’ve worked with experts to develop a world-class facility and formulation. For our team to be able to deliver this fermented product has been no small task. It has involved extensive research and development in the traditional art of cheesemaking, applied in a plant-based setting.”

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