And almost a year later, we’re still basking in what we learned.
The reality is, the industry has come a long way.
Consumers are increasingly aware of what they’re eating and more open than ever to trying alternatives.
They want clean ingredients and transparency, but stillgood taste matters.
AndMiyoko’s, a plant-milk creamery, is living proof that asking for it all isn’t too much.
The plant-based movement: What’s next?
As the movement grows and leaves us with more and more optionswe’re looking to make more informed choices.
Miyoko’s Creamerysees itself as the natural, compassionate evolution of dairy…
Which is good news for our planet.
Animal dairy cheese produces thethird-highest greenhouse gas emissions, behind lamb and beef.
Alternatively, Miyoko’s products produce way less greenhouse gas emissions than traditional animal dairy productswithout sacrificing taste!
Miyoko’s phenomenal plant-milk butters and cheeses are made using time-honed techniques like fermentation and aging for phenomenal taste.
As this brand changes our perceptions of the vegan lifestyle…they’re rewriting the future of food.
But the time has come, and we’re hungry for more.
When the future of food tastes like thisyou can’t help but feel hopeful.
Look out for Miyoko’s new look next time you’re at the grocery store.
Applying a thinner layer of cheese makes the best pizza.
We recommend: 14 cup cheese per 10-inch pizza.
** It is critical that this product heats to at least 165F.
At 150F and below, it will be a thin liquid or similar in texture to bechamel.
