Miyoko's
Overview
“I’d go vegan, but I just can’t give up cheese.” Indeed – the lure of cheese is strong, and many of us have fallen to its siren call. We hope to be able to answer that call with the most delectable whole-foods, plant-based cheeses in the world! Our products were created by Miyoko Schinner, who embarked on a mission to recreate the range of flavors and textures she had once enjoyed from dairy cheeses before becoming vegan. Several years of experimentation culminated in the publication of her groundbreaking book, Artisan Vegan Cheese (Book Publishing Co., 2012), which she hoped would inspire others to make their own. Despite the success of the book, people frequently requested that she simply make and sell them. To satisfy this demand, she assembled an amazing team of passionate vegans with expertise in different areas, and Miyoko’s Kitchen was born! Today, Miyoko’s Kitchen ships to all 50 States, and is available in select retailers. Isn’t it time you came into The Kitchen?
Artisanal Cheeses
Butter
Uncategorized
Request Access to EditMiyoko’s To Close Production Facility, Move Fully To Co-Manufacturing
Miyoko’s Creamery announced today that it was planning to cease operations at its production facility and move fully into a co-manufacturing business model.
Notable New Products: NPR Gelato & Dino Veggie Tots
In this week’s notable new products roundup, Chobani celebrates Halloween by “dressing up” its yogurts in “costumes,” Lexington Bakes relaunches its Hazelnut Gianduja Brownie with Erewhon and Dolcezza unveils an NPR-inspired gelato.
Seeking to ‘Move On,’ Schinner and Miyoko’s Settle
After a tumultuous spring that saw the acrimonious breakup of vegan cheesemaker Miyoko’s Creamery and its jilted founder Miyoko Schinner unfold in an ugly public dispute, the two have settled their respective lawsuits.
Miyoko’s: Schinner Claims Gender Discrimination Was At Root of Her Dismissal
Following a contentious breakup, Miyoko Schinner has countersued vegan dairy company Miyoko’s PBC, alleging that she was dismissed from the company she founded in retaliation for her claims of gender discrimination.
Expo West 2023: Fatso Finds New Owners; UmYum Plans for U.S. Expansion
In our third dispatch from the show floor of Natural Products Expo West 2023: Fatso’s new owners share their plans for the brand; Hershey’s discusses their snacking strategy; and UmYum plans for the U.S. debut of its plant-based cheeses.
Miyoko’s Lawsuit Says Founder & Ex-CEO Stole Company Property, Trade Secrets
Vegan cheese company Miyoko’s filed a lawsuit against its founder and former CEO Miyoko Schinner alleging she stole trade secrets and confidential information from the company after being dismissed last year.
Miyoko Schinner Claims She Was Forced Out of CEO Role in June
Miyoko’s Creamery founder Miyoko Schinner said she was forced to step down as CEO of her vegan dairy brand last June, and would not take on a non-executive role as a face of the brand.
Miyoko Leaves Miyoko’s Creamery
Vegan dairy brand Miyoko’s Creamery has seen its namesake, founder and CEO Miyoko Schinner, formally depart the company, according to an announcement from the brand today.
OCHO Candy Launches New Plant-Based Caramel Line in Partnership With Miyoko’s Creamery
OCHO Candy is launching a lineup of four plant-based caramels featuring Miyoko’s Creamery European-Style Cultured Vegan Butter.
Conventional Dairy Leaders Go Vegan, Animal-Free With New And Established Brands
The vegan cheese market has aged; enough so that conventional dairy cheese makers are looking to the category as an opportunity to innovate. But can these products help solidify the category’s long term growth?
PBFI To Support Supply Chain Actors And Regenerative Food Systems
The Plant Based Food Association has created a new nonprofit arm, dubbed the Plant Based Food Institute, to address industry-related policies and effect change along every step in the industry’s value chain.
Where’s the Brie: Can High End Vegan Cheese Grow the Category?
Vegan cheese has long been associated with highly-processed, non-fermented oil-starch-flavor concoctions. While artisan iterations have emerged within the category, they face a conundrum. What’s the role of these products, given that slices and shreds still lead sales in the category?
Miyoko’s Discontinues Conventional Cheese Line Citing Its “Subpar” Nutritional Value
Acknowledging that “they were the wrong products,” Miyoko’s CEO Miyoko Schinner announced this week that the artisanal plant-based dairy brand has halted production of its cheddar and pepper jack slices, shreds and blocks, explaining that the line’s insubstantial nutritional value compromised the brand’s values and mission to create real nutrient-dense, vegan cheese.
Free’ At Last? What The Miyoko’s Ruling Means for the Future of Plant-Based Food
Last week, plant-based cheese and butter maker Miyoko’s Creamery emerged victorious in what could be a landmark legal case for dairy and meat alternative CPG brands. Citing the company’s first amendment rights, a California judge ruled the company can continue to use terms such as “butter,” “lactose-free” and “cruelty-free.” However, while the case could provide plant-based brands with some much needed legal precedent to defend the practice of using meat and dairy terms on their labels, the fight ahead is anything but cut and dried.
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