California-based vegan company Miyoko’s Kitchen debuted its European Style Cultured VeganButter at Trader Joe’s stores on the west coast this week. The palm oil-free plant-based butter is made with cultured cashew milk and organic coconut oil in the traditional European style. Chef and author Miyoko Schinner founded the company in 2014 with the intent of creating plant-based versions of artisan cheeses, and launched the vegan butter last March. “Getting into Trader Joe’s is like getting a stamp of approval that makes your product ‘special’ in the eyes of many consumers,” Schinner told VegNews. “It’s a way of increasing visibility of veganism through fun and innovative items that pique the interest of even mass market consumers.” In August, Schinner announced that Miyoko’s Kitchen—which reported a 400-percent increase in sales in the last year—would expand its production facilities from an 8,000 square foot space in Fairfax, CA to a 26,860 square foot production plant in Petaluma, CA. While Miyoko’s VeganButter has been available at Whole Foods Markets and various grocers for several months, the product’s price—only $4.99 per eight-ounce package—at Trader Joe’s will potentially attract new customers. Miyoko’s VeganButter is available at a total of 226 Trader Joe’s locations in Utah, California, Oregon, Washington, Arizona, Idaho, and Nevada.
Photo credit Hannah Kaminsky
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