Vegan cheese company Miyoko’s Kitchen is launching a new line of nut-free cheeses made from a combination of potatoes, beans, and seeds. The new cheeses will be made using the same fermentation and cultures as its cashew-based products, which will drive the flavor profiles, and have superior melting capabilities for grilled cheese sandwiches and pizza. “We decided to shift from nuts to make products that were more allergen-free, as well as at a lower price point to reach a wider demographic, including moms and kids,” Miyoko Schinner, CEO and founder or Miyoko’s Kitchen, told VegNews. Prior to finalizing the new products, select flavors of the cheeses—such as Jack, American, and Cheddar—will be “beta-tested” at the upcoming trade show Natural Products Expo West in March in Anaheim, CA. In recent years, the brand launched several new products including cashew-based “pub” cheeses in three flavors (Biergarten Garlic Chive, The Cheers to Cheddah, and Spicy Revolution), and three additional flavors of Philadelphia-style cream cheese (Plainly Classic, Un-Lox Your Dreams, and Sensational Scallion).
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