World’s first waxed vegan cheese wheels launch in Netherlands

Website Link (Article by Ingredientsnetwork)

World’s first waxed vegan cheese wheels launch in Netherlands
Photo Courtesy of Max&Bien

A Netherlands-based cheesemaker called Max&Bien debuted the world’s first vegan cheese wheel coated in paraffin wax to emulate traditional-style Dutch cheeses. This vegan cheese comes in 1.2-kilogram wheels for cheese and delicatessen stores as well as 150-gram mini-wheels. The cheese itself is made from fermented wheat and comes in three flavors: cumin, truffle and mustard.

With the launch of this new product, Max&Bien is looking to normalize vegan cheese through presentation. By packaging this wheat-based cheese in wheels, the company is hoping to encourage consumers to try slices from a cheesemonger much as they would for typical dairy cheese.

International nonprofit, ProVeg applauded the release of this product and noted that its innovation sets it up for success in the booming vegan cheese market. ProVeg director Veerle Vrindts said in a statement that consumers are interested in purchasing recognizable products, and that by choosing to present its vegan cheese in traditional Dutch packaging, Max&Bien has taken an important step to further the adoption of vegan alternatives.

Vrindts also pointed out that sales of vegan cheese in the Netherlands increased 400% in the last two years. That figure becomes even more impressive when putting it in context with the size of the Dutch cheese market. According to Statista, the Netherlands were the largest cheese product market in 2016. Adding vegan cheeses to the mix only broadens the number of products that the country can potentially export. Due in part to such explosive growth in this new cheese category, retailer Albert Heijn decided last month to double its SKUs of vegan cheese available on supermarket shelves.

In addition to its newest cheese wheels, Max&Bien has an existing line of plant-based cheeses that it sells to retail. One of these existing vegan cheeses is a blue-veined cheese created from fermented nuts that won a vegan cheese award in 2020.

Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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