Latest news with #VeganSociety
BBC News
6 days ago
- Business
- BBC News
Lab-grown cheese is coming – but would you eat it?
In an unassuming building in Stratford, east London, British start-up Better Dairy is making cheese that has never seen an udder, which it argues tastes like the real is one of a handful of companies around the world hoping to bring lab-grown cheese to our dinner tables in the next few there has been a trend away from meat-free foods recently, according to the Agriculture and Horticulture Development Board (AHDB).The statutory research organisation says that plant-based cheese sales across the UK declined 25.6% in the first quarter of 2025, while sales of cow's cheese grew by 3%.One reason for this, the AHDB tells the BBC, might be because the number of vegans in Britain is small – just 1% of the population (the Vegan Society puts it at 3%), far fewer than the amount of dairy cheese eaters – and has slightly declined Vegan Society insists that the meat-free food market remains "competitive" and steady. Other reasons may be concerns about health and price. A recent government survey found that that food being ultra-processed - a key challenge with vegan cheese - was the second-greatest concern for consumers, the first being cost. Plant-based cheese is generally more expensive than cow's cheese, the AHDB are these efforts a recipe for success or disaster? Some think the coming years present an the Netherlands, Those Vegan Cowboys expects to bring its cheeses to the US later this year, and Europe in three to four years due to regulatory hurdles. This is because lab-made cheeses count as a "novel food" and so need EU approval to go on chief executive, Hille van der Kaa, admits the appetite for vegan cheese is low right now, but her company is targeting a "silent revolution" by swapping cheeses people don't often think about."If you buy frozen pizza, you don't really think of what kind of cheese is on that," she explains. "So it's quite easy to swap."Meanwhile, French firm Standing Ovation plans on launching in the US next year, and in the UK and Europe in back in Stratford, London-based Better Dairy hasn't launched its lab-grown cheese yet because it would cost too much right chief executive Jevan Nagarajah plans to launch in three or four years, when he hopes the price will be closer to those seen in a cheesemonger, before getting it down to the sorts seen in a supermarket. So does it taste any good?Better Dairy invited me – a committed carnivore and dairy devotee – to its lab to poke holes in this new the company is only making cheddar because it sees vegan hard cheeses as having the biggest "quality gap" to dairy cheeses. It has made blue cheese, mozzarella and soft cheese, but argues the proteins in dairy don't make as big a difference in process starts with yeast that has been genetically modified to produce casein, the key protein in milk, instead of alcohol. Jevan says this is the same technique used to produce insulin without having to harvest it from companies also use bacteria or fungi to produce the casein is made through this precision fermentation, it is mixed with plant-based fat and the other components of milk needed for cheese, and then the traditional cheese-making process tried Better Dairy's three-month, six-month and 12-month aged cheddars, I can say they tasted closer to the real thing than anything else I've tried. The younger cheese was perhaps a bit more rubbery than usual, and the older ones more obviously salty. On a burger, the cheese melted well. Jevan accepts there's room to improve. He says the cheese I tried was made in his lab, but in future wants artisanal cheesemakers to use the firm's non-dairy "milk" in their own labs to improve the the company cannot use dairy fats, it has had to "optimise" plant-derived fats to make them taste better."If you've experienced plant-based cheeses, a lot of them have off flavours, and typically it comes from trying to use nut-based or coconut fats – and they impart flavours that aren't normally in there," Better Dairy scientist Kate Royle Those Vegan Cowboys is still focusing on easy-to-replace cheeses, like those on pizzas and burgers, while Standing Ovation says its casein can make a range of cheeses including these new cheeses find their match?It'll be a tall order. Of those who bought vegan cheese on the market in the past year, 40% did not buy it again, according to an AHDB survey – suggesting taste may be a Watson from the Vegan Society points out that resemblance to the real thing may not even be a good thing."Some vegans want the taste and texture of their food to be like meat, fish or dairy, and others want something completely different," he tells Judith Bryans, chief executive of industry body Dairy UK, thinks the status quo will remain strong."There's no evidence to suggest that the addition of lab-grown products would take away from the existing market, and it remains to be seen where these products would fit in from a consumer perception and price point of view," she tells the BBC. But both Better Dairy and Those Vegan Cowboys tout partnerships with cheese producers to scale up production and keep costs down, while Standing Ovation has already struck a partnership with Bel (makers of BabyBel).Standing Ovation's CEO Yvan Chardonnens characterises the recent unpopularity as a first wave in the vegan "analogues" of cheese faltering because of quality, while he hopes that will improve in the next the current concerns about a shrinking vegan market, taste, quality and price, the issue of ultra-processed foods is one that these companies may have to grapple argue a lack of lactose, no cholesterol and lower amounts of saturated fats in lab-made cheese can boost its health benefits - and that any cheese is fermentation may also allow producers to strip out many ultra-processed elements of current vegan suggests it's a question of perception. People have a "romanticised view" of dairy farming, she says, despite it now being "totally industrialised" - a point backed by AHDB polling, which found 71% of consumers see dairy as natural."I wouldn't say that's really a traditional, natural type of food," Hille argues."We do have an important task to show people how cheese is made nowadays."
RNZ News
11-07-2025
- Business
- RNZ News
Cost of dairy products closing in on non-dairy alternatives
With the rising cost of some dairy products cheesing more than a few shoppers off non dairy alternatives are closing the price gap. The Vegan Chesse awards are being held in Auckland this month, with six judges, chosing winners in twelve categories. The panel will be nibbling their way through plant based cheeses in categories from the humble cheddar to brie, camembert, blue and feta. Vegan Society spokesperson Claire Insley spoke to Lisa Owen. To embed this content on your own webpage, cut and paste the following: See terms of use.
Scoop
10-07-2025
- Entertainment
- Scoop
Plant Based Cheeses Are Put To The Test
The ever popular Vegan Society Food Awards are pressing ahead at the end of July with a focus on the best plant-based cheeses available in Aotearoa. For the fifth year the Vegan Cheese Awards will be held on 28th July at Khu Khu Eatery in Ponsonby. With twelve categories of cheese to choose from, the judges will hopefully not be cheesed off by the end of it! Putting their tastebuds to the test this year are six illustrious judges whose skills and expertise span decades and a wealth of different food industry topics. The Vegan Society is delighted to welcome Franco Sessa, a turophile with 24 years experience in the New Zealand specialty cheese industry. His work spans from large corporates to small artisan cheese boutiques, managing cheese making, procurement, supply chain, sales, marketing, export and executive management. Jason Hay, a champion vegan pie maker is set to continue his journey of discovering excellence in vegan cooking and creativity, as one of the esteemed judges at our annual Vegan Cheese Awards. Tracy Berno is an experienced panel judge and has judged many competitions and food awards starting in the early 2000s. She was recently named as one of the 50 most influential and inspiring women in food and drink in New Zealand. Tom Sainsbury is known for his comedic acting and writing and he is passionate about vegan foods, so he is delighted to be the 'people's taster' for the Vegan Food Awards. And of course the industry stalwarts Aaron Pucci, whose trusted palate has earned him numerous seats on judging panels for awards in New Zealand and Australia for over 20 years. Jasbir 'Jazz' Kaur has been judging in New Zealand's Regional and National culinary salon competitions for the past 14 years and is deputy chief judge for the Hospitality Championships. All six judges are preparing to be wowed by the variety of plant-based cheeses that will be showcased in these awards. They will be testing cheeses in the following categories: Commercial Cheddar Commercial Flavoured Cheddar Artisan (cheddar, gouda, hard cheese etc) Mozzarella Feta Cream Cheese (plain) Cream Cheese (flavoured) Soft Cheese (ricotta, chevre, cottage cheese etc) Flavoured Cheese Board (herb, cumin, etc) Brie, Camembert and Blue style Cheese Spread Innovation Category More about the Vegan Society Aotearoa New Zealand: The Vegan Society supports and facilitates a vegan lifestyle and plant-based eating by creating a vibrant, visible and influential community, and by providing resources and information.
Scoop
19-06-2025
- Entertainment
- Scoop
Delicious Deli Meats For Vegans
Press Release – Vegan Society The Vegan Society of Aotearoa's seventh annual Sausage and Deli Awards are being judged on 23rd June and the Society is delighted that the annual food awards continue to grow, as more products come out that need recognition. The vegan food awards will always showcase the excellence that can be found in plant-based foods. The range of deli style not meats is well represented in Aotearoa and these healthier alternatives can be found in all good supermarkets across the country. Plant-based foods are great for the environment, requiring much less land and water than animal products, plus no animals were harmed during their production. The categories this year are: Breakfast Sausage Bangers BBQ Hotdogs and Sausage Rolls Speciality Sausage Chorizo Pastrami Cold Cuts (chicken, turkey, salami) Bacon Style Burger Patties Hot Served 'Meats' 'Seafood' Style Paté Innovation Category (Producers using innovative ingredients such as jackfruit, banana blossom, tempeh, congak, fungus etc, to create a unique vegan meat option.) Last year's Supreme Award winner was Vegan Smoked Sausage with Szechuan Sauce (Blissful, 'Whole Perfect Food' brand), the judges were particularly impressed, saying it was a fantastic special sausage. Great spice and good presentation. Engaging texture and moisture. Good in stir fried noodles and rice because of Asian flavour background. The judges this year are food and beverage industry experts, Aaron Pucci and Jasbir Kaur, both highly respected in their fields with a wealth of expertise between them. Favourite vegan funny man Tom Sainsbury, whose great love of vegan sausages has helped lend a voice of the public to the proceedings. The almighty and formidable vegan pie maker, Jason Hay of Richoux Patisserie, is crossing the line this year to become Judge Jason and we also excited to welcome seasoned Executive Chef with a proven track record at Sudima Auckland Airport, Rodney Gomes excels in innovative menu creation and managing high-volume kitchen operations. 'We are so excited to have our new deli meats categories, which recognise the quality and care that goes into producing great plant-based alternatives for meat products. We urge all manufacturers to try their luck and see if their product has what it takes to win our judges over. With the rising cost of living, eating plants will always be a good thing, providing healthier foods with lower emissions, helping to look after our home.' said Media Spokesperson, Claire Insley With so many categories to munch their way through, these judges will really be getting their teeth into it. To find out more about the awards go to More about the Vegan Society Aotearoa New Zealand: The Vegan Society supports and facilitates a vegan lifestyle and plant-based eating by creating a vibrant, visible and influential community, and by providing resources and information.
Scoop
19-06-2025
- Entertainment
- Scoop
Delicious Deli Meats For Vegans
Press Release – Vegan Society With so many categories to munch their way through, these judges will really be getting their teeth into it. The Vegan Society of Aotearoa's seventh annual Sausage and Deli Awards are being judged on 23rd June and the Society is delighted that the annual food awards continue to grow, as more products come out that need recognition. The vegan food awards will always showcase the excellence that can be found in plant-based foods. The range of deli style not meats is well represented in Aotearoa and these healthier alternatives can be found in all good supermarkets across the country. Plant-based foods are great for the environment, requiring much less land and water than animal products, plus no animals were harmed during their production. The categories this year are: Breakfast Sausage Bangers BBQ Hotdogs and Sausage Rolls Speciality Sausage Chorizo Pastrami Cold Cuts (chicken, turkey, salami) Bacon Style Burger Patties Hot Served 'Meats' 'Seafood' Style Paté Innovation Category (Producers using innovative ingredients such as jackfruit, banana blossom, tempeh, congak, fungus etc, to create a unique vegan meat option.) Last year's Supreme Award winner was Vegan Smoked Sausage with Szechuan Sauce (Blissful, 'Whole Perfect Food' brand), the judges were particularly impressed, saying it was a fantastic special sausage. Great spice and good presentation. Engaging texture and moisture. Good in stir fried noodles and rice because of Asian flavour background. The judges this year are food and beverage industry experts, Aaron Pucci and Jasbir Kaur, both highly respected in their fields with a wealth of expertise between them. Favourite vegan funny man Tom Sainsbury, whose great love of vegan sausages has helped lend a voice of the public to the proceedings. The almighty and formidable vegan pie maker, Jason Hay of Richoux Patisserie, is crossing the line this year to become Judge Jason and we also excited to welcome seasoned Executive Chef with a proven track record at Sudima Auckland Airport, Rodney Gomes excels in innovative menu creation and managing high-volume kitchen operations. 'We are so excited to have our new deli meats categories, which recognise the quality and care that goes into producing great plant-based alternatives for meat products. We urge all manufacturers to try their luck and see if their product has what it takes to win our judges over. With the rising cost of living, eating plants will always be a good thing, providing healthier foods with lower emissions, helping to look after our home.' said Media Spokesperson, Claire Insley With so many categories to munch their way through, these judges will really be getting their teeth into it. To find out more about the awards go to The Vegan Society supports and facilitates a vegan lifestyle and plant-based eating by creating a vibrant, visible and influential community, and by providing resources and information.
