Daiya announced a multi-million-dollar investment in fermentation technology that it states will enable it to create a plant-based cheese that is tastier, meltier, and stretchier than any other on the market.

By combining traditional cheesemaking methods with modern technology, Daiya is making a plant-based cheese with similar characteristics to dairy-based products, the company claims. Its fermentation site will be housed in the company's production facility in Burnaby, British Columbia.

The company expects to see this innovation reach the marketplace by the end of the year. 

"This is one of the largest investments in next-generation plant-based cheese since we started the company 15 years ago, and with it Daiya is raising the bar for what consumers can expect from the category. We believe the future of plant-based cheese achieving parity lies in traditional fermentation techniques. I don't believe any brand has fully cracked the code on a formula that cheese lovers feel entirely confident in. Daiya is changing that," said Michael Watt, CEO of Daiya.

Jamie Siu, research and development director, Advanced Research and Technology at Daiya added: "We've worked with experts to develop a facility and formulation that is world-class. For our team to be able to deliver this fermented product has been no small task. It has involved extensive research and development in the traditional art of cheesemaking, applied in a plant-based setting."