Miyoko Schinner has been in the vegan food business for over 30 years — but her ideas are still as fresh as ever. Most recently, her brand Miyoko’s launched a liquid Vegan Pizza Mozzarella, a truly innovative product that I got to try at the Plant Based World Expo in New York City this week. At the expo, Green Matters spoke with Schinner to learn more about how she came up with this unique vegan mozz, she revealed that the brand’best vegan mozzarella newest non-dairy product will be cottage cheese, and she also told us about her farmed animal sanctuary Rancho Compasión’s newest project, which will combat 4-H and FFA programs.
Miyoko’s just launched a liquid Vegan Pizza Mozzarella. Vegan cheese has certainly come a long way, and Miyoko’s is proof of that — but because dairy-free cheese typically has a higher melting point than dairy cheese, it doesn’t always melt as quickly. In response to that problem, Schinner and the team at Miyoko’s developed a liquid Vegan Pizza Mozzarella. The cheese comes in a bottle, and users simply pour it onto their crust in place of shredded cheese.
Then, throw your pizza in the oven, and the cheese will firm up and brown, giving off the appearance, taste, and texture of melty mozzarella cheese. We’re really excited about a whole new approach to making mozzarella. And we thought, why bother doing that at all? Why do we have to make it the same old way? Let’s just think outside the box, and just approach the problem from a different dimension. Next up for Miyoko’s is a vegan cottage cheese.
It’s also likely going to be the first vegan cottage cheese on the market, at least in the U. Miyoko Schinner isn’t afraid to use the word vegan. In fact, during the Plant Based World Expo’s keynote presentation on Dec. 9, a panelist stated that the No. 1 reason consumers buy plant-based foods is for health reasons.
I always use the word vegan. I don’t use the word plant-based, usually. The British brand, which is preparing for a U. After watching that, no compassionate person would be hungry to eat a chicken — making it the perfect time to try VFC’s chick’n. It seems like this industry, there are a lot of people who are just afraid to speak the truth, or they’re in it because they see money in it. Enough is enough, we need to make a systemic change in the food system. Rancho Compasión is launching LEAP, a program to combat 4-H and FFA.