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NUMU: A Singular Focus on the Perfect Plant-Based Mozzarella for Pizza

Written by Benjamin Davis on . Posted in Foodservice, Products, Restaurants.

In a crowded plant-based cheese market, one company is proving that narrow focus can lead to unmatched quality. NUMU, a Brooklyn-born brand with a singular mission — to craft the best plant-based mozzarella for pizza — is gaining traction among chefs and foodservice buyers who understand that great pizza starts with the right cheese.

“We’ve decided to stay very focused on a single product. We make one SKU, vegan mozzarella shreds,” says Matt Marshall, NUMU Sales Manager. “We’ve been the vegan pizza mozzarella in Whole Foods for 3–4 years and are picking up an assortment of small and large pizza chains to grow NUMU as a brand.”

Built for Pizza. Full Stop.

Unlike generalist cheeses that aim to work on sandwiches, pastas, and nachos alike, NUMU is engineered with one thing in mind: performing exceptionally well on a pizza, where high heat, crispy crust, and rich tomato sauce create a demanding environment for cheese to shine.

The result? A creamy, stretchy melt, balanced salinity, and clean flavor that integrates beautifully with dough and sauce without overpowering or falling flat.

Ingredient Integrity

NUMU’s plant-based mozzarella is crafted from a thoughtful blend of ingredients designed to maximize performance and taste, including:

  • Filtered water

  • Refined coconut oil

  • Potato and organic tapioca starch

  • Organic soy milk powder

  • Non-GMO carrageenan

  • Calcium phosphate

  • Natural flavors and lactic acid

This carefully designed formula allows NUMU to melt evenly, brown slightly, and stretch authentically — offering the classic mozzarella experience in a fully vegan format.

A Rising Star in Foodservice

NUMU’s tight focus has earned it a loyal following among chefs, particularly in high-volume, quality-conscious foodservice settings. “Buyers are looking for a product that feels authentic, and that is something that NUMU prides itself on,” says Marshall. “Some of the best pizza chefs in NYC guided the development of our product in the early years, and now chefs are proud to serve it on their menus.”

At the Pizza Expo in Las Vegas, NUMU showcased its product by sampling pizzas topped with plant-based meats from Before the Butcher. “Here at the Pizza Expo, we are sampling plant-based meats from Before the Butcher on our NUMU cheese pizzas. We love their products, and they are helping send customers our way,” Marshall adds.

Why Specialization Works

Part of what makes NUMU’s story so compelling is the backing it’s had from day one. “Part of the secret sauce of NUMU is that we had mission-driven investors from the beginning, and they have stayed by us through the ups and downs,” explains Marshall. “They care about the product and the mission and they want to see us succeed.”

As more consumers and foodservice operators seek plant-based options that don’t compromise on experience, specialized brands like NUMU will continue to lead the charge. In an era when buyers are no longer swayed by sustainability or health claims alone, taste and performance reign supreme.

For restaurants aiming to offer a plant-based pizza that stands up to traditional dairy, NUMU plant-based mozzarella might just be the missing ingredient.

Daiya Unveils New Oat-Based Mozzarella – A Game-Changer for Plant-Based Pizza

Written by Benjamin Davis on . Posted in Manufacturing, Products.

Daiya, one of the original trailblazers in the plant-based cheese category, is once again raising the bar with the release of its new oat-based pizza mozzarella. Designed to deliver the melt, stretch, and flavor that pizza lovers crave, this updated formulation wowed buyers, chefs, and foodservice professionals alike during its official debut at Natural Products Expo West.

A New Era for Plant-Based Pizza

With a legacy dating back to 2008, Daiya helped pioneer the dairy-free cheese category when few alternatives existed. But as consumer expectations have evolved, so too has Daiya’s commitment to quality. The brand took a bold step forward by going back to the drawing board — embracing honest self-assessment and innovation to deliver a significantly improved product.

“We went to oat cream based because it performs,” shared Greg Acken, VP of Foodservice and International for Daiya. “The melt is better, the texture is better, the stretch is better and the browning is better. Our first ingredient is now oats, rather than a starch or oil.”

The result is a next-generation mozzarella-style shred made from oats that stands out for three key reasons:

  • Superior Meltability: Daiya’s new mozzarella melts effortlessly into a gooey, pizza-perfect layer — with stretch and softness that mimics traditional dairy cheese.

  • Browning Power: Unlike many plant-based cheeses that melt but don’t brown, this formulation offers a beautiful golden crispness, allowing it to shine under the high heat of pizza ovens.

  • Enhanced Flavor & Texture: Gone is the gummy or overly starchy texture that has challenged plant-based cheese. Daiya’s new oat-based version brings a clean, mild flavor and smooth, creamy mouthfeel that wins over skeptics and long-time dairy-free fans alike.

Foodservice and Retail Ready

This updated mozzarella is already making its mark in both foodservice and retail formats:

For foodservice operators, Daiya’s oat-based mozzarella provides a reliable, performance-driven solution that chefs can count on — whether in fast-casual pizza joints, gourmet kitchens, or institutional dining.

“Our retail product is fermented using a typical dairy cheese process, while the foodservice product is a similar formulation without the fermentation,” Acken explained, highlighting their commitment to tailoring products to different channels.

For consumers, the cheese now features prominently on Daiya’s signature line of frozen pizzas, giving home cooks the chance to experience the upgrade firsthand. With options like Margherita, Fire-Roasted Vegetable, and Meatless Pepperoni, Daiya’s pizzas now deliver a more authentic pizza night experience, without compromise.

A Standout at the Pizza Expo

Daiya showcased the new mozzarella at the Pizza Expo 2025, where it was featured in live cooking demonstrations and sampled on pizzas served fresh to attendees. The response? Overwhelmingly positive.

Foodservice buyers noted the cheese’s performance in high-heat ovens, while chefs applauded the authentic flavor and browning — two traits long missing from dairy-free options. The buzz around the booth made it clear: Daiya is back in a big way.

“The holy grail in plant-based is something that truly acts like dairy,” Acken added. “That is what buyers are looking for.”

A Brand That Listens and Leads

Daiya’s willingness to evolve its core product — rather than resting on its legacy status — signals a new chapter for the brand and the plant-based cheese category at large.

In an industry where taste and functionality are now non-negotiable, Daiya has proven that listening to customer feedback and embracing innovation can pay off in a big way. With its new oat-based mozzarella, Daiya is not just keeping up with the times — it’s helping lead the next wave of plant-based food excellence.

For foodservice, frozen retail, and beyond — Daiya’s new mozzarella is melting hearts and winning fans.

Plant-Based Pizza Innovation Takes Center Stage at Pizza Expo 2024 

Written by Benjamin Davis on . Posted in Foodservice, Products, Restaurants.

At the 2024 International Pizza Expo, a wave of plant-based innovation captured the attention of chefs, operators, and buyers alike. From cutting-edge cheeses to flavorful meat alternatives, the plant-based presence at this year’s show was more than a trend—it was a statement about the future of pizza.

 

Cheese, Please: Next-Level Plant-Based Mozzarella 

Numu Mozzarella stole the spotlight as a cheese specifically formulated for pizza perfection. Designed to melt, stretch, and brown beautifully, Numu was sampled in multiple formats—including a collaboration with Before the Butcher featuring vegan pepperoni for a classic New York-style slice that drew eager crowds and second helpings.

Daiya made a powerful impression with their latest oat milk-based mozzarella formulation, showcasing improved meltability and browning while keeping a clean label. The brand went big, sponsoring a culinary contest where professional pizza makers whipped up mouthwatering pies using Daiya’s new shreds—proving that plant-based cheese has officially entered the mainstream kitchen.

Plnt Ahead, an Israel-based company, showcased a coconut oil-based, kosher mozzarella option that caters to both dietary needs and culinary performance. Its versatility and adherence to kosher standards made it a standout for buyers looking to serve a broader clientele.

Miyoko’s once again demonstrated why they are a category leader with their pourable mozzarella, now available in both cashew and oat-based varieties for those seeking nut-free options. The product’s ease of use and reliable melt factor make it ideal for high-volume kitchens seeking both quality and convenience.

Also making waves at the Pizza Expo was Violife, long recognized as a category leader for delivering high-quality, allergen-free plant-based cheeses. Their mozzarella shreds continue to be a go-to option for foodservice operators seeking reliable melt and stretch, while appealing to customers with dairy, soy, nut, and gluten sensitivities. But Violife wasn’t just showcasing cheese—its parent company, Flora, introduced an exciting new offering that had attendees lining up for samples: a soft serve ice cream so creamy and rich, many couldn’t believe it was dairy-free. The product was indistinguishable from its traditional counterpart, reinforcing Violife and Flora’s shared commitment to delivering indulgence without compromise, and demonstrating the expanding scope of plant-based innovation beyond the slice.

 

Meats That Deliver on Flavor 

On the meat side, Before the Butcher brought the boldness with plant-based pepperoni slices and a new addition to its lineup: the Butcher Stick, a spicy or sweet teriyaki-flavored snack designed for convenience retail. The butcher stick channels the nostalgic flavor of a Slim Jim-style meat snack, reimagined for a new generation of conscious consumers.

Be-Hive, the Nashville-based plant-based butcher, won over crowds with a full-stack plant-based pizza solution. Their in-house soy milk mozzarella melted beautifully over seitan-based pepperoni and Italian sausage, offering attendees a convincing—and delicious—slice of the future. Be-Hive also showed their versatility with a seitan-based roast beef cold cut, giving operators the opportunity to expand beyond pizza into subs, wraps, and deli classics.

Prime Roots introduced a koji fungi-based line of deli meats, including a standout Black Forest Ham and Genoa Salami, both gluten-free, soy-free, and designed for the deli counter. Their meats are meant to be sliced alongside traditional offerings, helping foodservice operators integrate plant-based options without missing a beat.

 

The takeaway from this year’s Pizza Expo? Quality has taken the wheel. Buyers and chefs are no longer satisfied with just checking a “vegan option” box. They’re demanding products that perform, that taste incredible, and that keep customers coming back for more.

Stay tuned—we’re diving deeper with exclusive interviews and features on these standout companies in upcoming articles. Whether you’re building the plant-based pizza of the future or adding deli classics to your menu, innovation is hot out of the oven—and just getting started.

GreenVie Launches Parveggio Flakes

Written by Benjamin Davis on . Posted in Products.

GreenVie, a leading innovator in dairy alternatives, has unveiled its latest creation—Parveggio Flakes, a bold, umami-rich parmesan alternative designed to elevate every dish with indulgent, dairy-free flavor.

As the demand for high-quality plant-based alternatives continues to grow, GreenVie’s commitment to taste, texture, and sustainability makes this launch especially timely. These flavor-packed flakes promise to redefine the plant-based parmesan category, making it easier than ever for consumers to enhance their favorite dishes without compromise.

 

Bringing Bold Flavors to Plant-Based Eating 

GreenVie’s Parveggio Flakes were meticulously crafted to deliver the rich, nutty, and savory notes of traditional parmesan, perfect for:

  • Pasta, risottos, and pizzas
  • Fresh salads and roasted vegetables
  • Soups, stews, and sauces

Free from dairy, gluten, soy, lactose, and palm oil, the flakes are designed to be enjoyed by everyone—regardless of dietary restrictions or preferences.

“Our goal has always been to revolutionize the food industry with ethical and sustainable choices,” says Maria Palme, founder of GreenVie. “At GreenVie, we have successfully veganized all popular cheeses, ensuring that consumers have a wide range of plant-based options without compromising on taste or quality. Parveggio Flakes are yet another step forward in our mission to offer dairy-free indulgence for everyone.”

GreenVie has earned a reputation as a trailblazer in plant-based cheese, offering alternatives that closely mimic traditional dairy in taste, texture, and functionality. With a presence in over 30 countries, the brand continues to set new benchmarks in the dairy-free market, proving that plant-based eating can be both delicious and widely accessible.

With this latest launch, GreenVie further cements its position as a category leader, providing consumers and foodservice professionals with an authentic parmesan alternative that enhances every meal.

 

What This Means for Retail and Foodservice Buyers 

The plant-based cheese market is experiencing rapid growth, and consumer expectations have never been higher. Shoppers and diners aren’t just looking for alternatives—they’re looking for excellence.

For retailers, this is an opportunity to stock a product that meets growing demand for premium plant-based options. For foodservice operators, it’s a chance to enhance plant-based menu offerings with a high-quality parmesan alternative that impresses even the most discerning palates.

Revolutionizing Cheese: Plant-Based Varieties Reach New Heights in 2025 

Written by Benjamin Davis on . Posted in Ingredients, Manufacturing, Products, Research, Trends.

Plant-based cheese has been one of the most challenging categories to perfect. While dairy alternatives like oat milk and almond yogurt have gained mainstream acceptance, plant-based cheese has lagged behind—often struggling with texture, meltability, and that signature “cheesy” flavor. However, scientific advancements are now changing the game, and 2025 is shaping up to be the year that plant-based cheese finally delivers an experience that wows both vegans and traditional cheese lovers alike. 

A recent SciTechDaily article highlights the latest breakthroughs in plant-based cheese formulation, where food scientists have successfully recreated the creamy texture and complex flavors of dairy cheese. By fine-tuning the structure of plant proteins and fats, researchers have developed products that no longer feel like a compromise—but rather a true alternative to traditional cheese. 

 

Scientific Breakthroughs in Plant-Based Cheese 

The science behind plant-based cheese is rapidly evolving, with researchers discovering how to replicate the melt, stretch, and firmness of dairy cheese using plant proteins and fats. 

  • Dr. Alejandro Marangoni, a researcher leading these advancements, explains that while the behavior of dairy and meat proteins is well understood, plant proteins present unique challenges due to their variability. 
  • A previous study found that a blend of 25% coconut oil, 75% sunflower oil, and pea protein created the most desirable cheese texture. 
  • In recent research, Marangoni’s team tested isolates from lentil, faba bean, and pea proteins to observe how they interact with fat and starch matrices in plant-based cheese. 
  • The findings revealed that pea protein combined with 25% coconut oil produced the firmest texture, surpassing even formulations made with 100% coconut oil. 
  • This formulation not only improves melt and stretch but also lowers saturated fat content by incorporating sunflower oil, creating a healthier, more sustainable alternative to both dairy and previous plant-based cheeses. 

These findings align with other recent studies on plant-based dairy alternatives. Research published in the Journal of Food Science & Technology has also identified pea and faba bean proteins as promising ingredients due to their ability to form stable, elastic textures when combined with optimized fat blends. 

 

Plant-Based Cheese: A Category on the Rise 

As consumer demand for dairy alternatives continues to grow, the plant-based cheese industry is undergoing a rapid transformation. The latest innovations address key pain points—improving meltability, achieving rich umami flavors, and creating the perfect texture for spreading, slicing, and grating. 

This shift is great news for both retailers and foodservice operators, as the new wave of plant-based cheeses is designed to appeal not just to vegans but also to flexitarians and cheese lovers looking to reduce dairy consumption without sacrificing taste. 

And it’s not just research labs leading this transformation—brands are stepping up to deliver next-level plant-based cheese products that rival traditional dairy. 

 

Brands Leading the Plant-Based Cheese Revolution 

Here are some of the most exciting brands redefining plant-based cheese in 2025: 

  • Daré Cheese: Perfect for charcuterie boards or gourmet sandwiches, Daré is setting a new standard for artisan-style plant-based cheeses. With a focus on premium ingredients and a rich, indulgent taste, Daré’s cheeses are ideal for those looking for a dairy-free option that still feels luxurious. `
  • Stockeld Dreamery: For those seeking meltable plant-based cheese, Stockeld Dreamery has cracked the code. Their cheddar and cream cheese varieties are designed to deliver the gooey, creamy experience that many plant-based cheeses have long-struggled to achieve. 
  • Violife: One of the most versatile brands in the industry, Violife offers plant-based cheeses for every occasion—from shredded mozzarella for pizza to sliced cheddar for sandwiches and a smooth cream cheese spread. Known for its allergen-free formulations, Violife is a go-to choice for many dairy-free consumers. 
  • Miyoko’s Creamery: A pioneer in plant-based dairy, Miyoko’s has created some of the most authentic-tasting cream cheese, slices, shreds, and even pourable mozzarella—a game-changer for making easy, melty, vegan pizza at home. Their artisanal approach ensures deep flavors and excellent texture. 
  • Treeline: If you’re looking for a rich, spreadable cheese perfect for crackers, Treeline is a must-try. Their creamy, cashew-based cheeses bring a depth of flavor that rivals high-end dairy cheese spreads. 
  • Kite Hill: Famous for its whipped, ultra-creamy plant-based cream cheese, Kite Hill’s products provide a smooth, spreadable texture that feels just like traditional dairy versions—perfect for bagels, dips, and baking. 

 

What This Means for the Future of Plant-Based Cheese 

With these new advancements, plant-based cheese is no longer an afterthought—it’s a serious competitor to traditional dairy. As scientific research and product innovation continue to push the category forward, we can expect to see more plant-based cheese options that: 

  • Melt and stretch like dairy cheese 
  • Deliver deep, authentic cheese flavors 
  • Offer a variety of formats—from artisanal to mainstream 

For retail buyers, stocking a diverse range of high-quality plant-based cheeses is a key strategy for winning over flexitarian and dairy-free customers. Meanwhile, restaurants and foodservice operators now have access to better-tasting, melt-friendly cheeses that can be seamlessly integrated into pizzas, sandwiches, burger and gourmet dishes of all sorts. 

At Plant Based World Expo 2025, the evolution of plant-based cheese will be on full display. From health-conscious consumers to indulgent cheese lovers, there’s never been a better time to explore the new frontier of dairy-free innovation.