Vegans would agree that cheese is one of the more difficult foods to put aside when entering the plant-based world. A decade ago, vegan cheese options were lacking, and even though the choices have skyrocketed, finding a smoked gouda cheddar. Mozzarella, or provolone’s taste closely approximates its dairy counterpart, has been challenging. Yes, some smaller artisan brands do a respectable job, but finding a creamy, melty vegan cheese that nails taste and texture is a tall order.
Israel-based Brevel is teaming up with plant-based food manufacturer Vgarden to tackle the cheese challenge head-on. In a press release ballyhooing the new partnership, the companies believe the combination of Brevel’s algae-based microprotein and Vgarden’s production exercise will yield a top-notch product.
In an interview with The Spoon, Eyal Adut, Chief of Marketing and Business Development at Vgarden, and Yonatan Golan, Co-founder and CEO at Brevel, discussed how the two companies would change the face of non-dairy cheese.
What protein is Vgarden using now, and how will Brevel’s algae-based alternative change the product?
Adut: Currently, Vgarden’s meat and fish alternatives contain high levels of pea or wheat protein. The challenge with these widely used plant-based proteins is in mild-tasting products such as cheese when a certain aftertaste is notable in these products when using those proteins. This fact, combined with Vgarden’s cheeses being allergens free (our products do not contain nuts, oats, soy, etc..), creates the situation that most of our plant-based cheeses are high in calcium, fiber and other nutrients yet contain no protein. We have successfully developed cheddar and parmesan cheese with 10% pea protein, which was possible due to the relatively strong flavor of these cheeses
Vgarden intends that all of our cheeses will contain plant-based proteins, and that is why Brevel’s protein, being taste and color neutral, can provide us with the required solution for mild-tasting cheeses.
Golan: In terms of functionality – Brevel tries to be as inert as possible – increasing the protein of Vgarden’s cheeses without changing taste, color, or texture. Brevel has been described as a “ghost protein” – it increases protein content without noticing it is there
Will Brevel’s product be used for more than cheese, given Vgarden’s product line?
Adut: Vgarden is constantly researching novel ingredients and will continue to use other plant-based proteins for its meat and fish alternatives, as these serve different purposes, such as texture. The main challenges for novel ingredients in the plant-based industry remain taste, cost, and scale. As more consumers demand solutions for highly nutritious products, we are working with the industry to scale up novel ingredients. Vgarden’s goal is to provide healthy plant-based foods at price parity with the animal-based alternative, and that is what will drive gardens ingredients choices in the future
Any chance of moving into the B2C space?
Adut: Vgarden has been active in the Israeli B2C space for nearly a decade under the Mahu Mashu™ brand, and its products are being sold in most retail stores in Australia under other brands (powered by Vgarden). Vgarden recently announced its joint venture with Cale & Daughters and established garden Australia, which will manufacture locally-made products for retail and food service in Australia. We are aiming to occupy any white spaces in the worldwide market with the right partners on board
What specific cheeses will Vgarden make? More of its hard cheeses and soft cheeses? Are there certain cheeses better suited for Brevel’s protein?
Adut: That is something Vgarden is exploring and researching. The Brevel protein shows promising qualities, and we hope to incorporate it in all of our cheeses. Vgarden has developed prototypes of mozzarella and cheddar with previous versions of Brevel’s protein, which taste groups received very well.
How will you enter the U.S. market? Any chance for direct-to-consumer?
Adut: Vgarden recently announced it had formed a presence in the U.S.; Vgarden carried out thorough research of the plant-based market in the U.S. and developed its penetration strategy. Vgarden is currently under negotiations with some of the leading sales and distribution companies in the U.S. food sector to be able to provide for any future and current demand for Vgarden’s plant-based offerings
