Miyoko’s Creamery began its transformation from a premium plant-based brand to a mainstream vegan dairy brand this year while remaining focused on sustainability.
The brand announced at the end of last year its goal to convert a California dairy farm to plant agriculture with the goal to shift American farms to a “compassionate food supply.” Miyoko’s, currently sold in over 15,000 retailers, also debuted shredded cheese and cheese slices at affordable price points, and launched select products in New York City bodegas through the Plantega project to increase consumer access to plant-based products.
The addition of several key executives this year also has shown the brand has an eye on scaling sustainability in the years to come.
