We work continuously to develop and improve new and existing recipes and techniques of manufacturing, in order to stay ahead and make the best products possible. As this is an emerging industry it’s difficult to compare to and learn from anyone else, everything is learnt through trial and error. Which is challenging, but very exciting and rewarding when it succeeds.
A new field that’s currently opening up and I feel is going to dominate the dairy free cheese market soon, is plant based milk cheeses that have been made the same way as traditional dairy cheeses. There are different ingredients and processes needed to make this possible, but it’s to us extremely exciting! An endless range of possibilities are there.
Manufacturing these types of cheeses on a large scale takes time and money, so we are only slowly moving in that direction, as we are currently busy here at the factory keeping up with demand of our current range and preparing for new product releases in the near future.