Parma, in the northern region of Emilia-Romagna in Italy, is famous for its cheese production. Approximately 160,000 tons of Parmigiano Reggiano is produced here annually.
But cow’s milk cheese is not the only product from the region bound for refrigerated aisles. After almost two years of R&D, Parma-based Dreamfarm is launching its first line of plant-based cheese alternatives.
Proprietary tech developed
The start-up is kicking off production with vegan alternatives to two iconic cheeses: mozzarella and spreadable cheese. Both offerings are based on almond paste.
The mozzarella alternative leverages a proprietary, patent pending process method capable of developing this type of product in a liquid form ‘for the first time’.
The mozzarella alternative leverages a proprietary, patent pending process method capable of developing this type of product in a liquid form ‘for the first time’. Image source: Dreamfarm
According to the start-up, the aim is to ‘revolutionise’ the plant-based cheese segment with a limited number of ingredients, ‘excellent’ nutritional characteristics, and sustainable packaging.
The current market of plant-based cheese offerings is ‘limited’ and for the most part, ‘nutritionally unbalanced’, noted Dreamfarm.
“After two years of testing, we are very satisfied with the first two products we are bringing to the market,” said co-founder Mattia Sandei. “It wasn’t easy to create healthy plant-based alternatives to two iconic Italian products while maintaining a similar texture.”
Plant-based mozzarella alternative achieves Nutri-Score A
A significant proportion of vegan cheese offerings on the market are based on coconut oil and modified starches. But Dreamfarm is taking a different approach: fermented almonds.
“Unlike other proposals on the market, which are often based on coconut oil and modified starches, we decided to start with almonds, which are naturally available in the Mediterranean area,”…
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