From the article Soon Daiya's Vegan Cheese Will be Unrecognizeable. Why That's a Good Thing
In 2023, Daiya is taking the next big step to push vegan cheese forward: a multi-million dollar investment into natural fermentation that will completely transform its products.
Developers have been working in stealth mode at a new fermentation facility positioned within Daiya’s 400,000-square-foot British Columbia production site. Here, they are using modern technologies combined with age-old cheesemaking techniques to develop exciting next-generation vegan cheese formulations that the public will taste soon.
To learn more about the move, we spoke with Daiya’s CEO Michael Watt on the floor at the recent Natural Products Expo West, the trade show where VegNews first gave the company a Best in Show award in 2009 for its groundbreaking meltable cheeses.
“This is a game-changing breakthrough for Daiya and plant-based cheese,” Watt told VegNews.
This article practically reads like a Daiya infomercial with how effusive it is. Plenty of companies that produce vegan-friendly cheeses already use fermentation (eg. Miyoko's), and people who are into fermentation can even roll their own (https://rainbowplantlife.com/fermented-cashew-cheese/)
Also, in another part of the Daiya article, this is mentioned:
The new formulations are centered on pea protein and oats but also involve microbes, cultures, and enzymes along with a proprietary fermentation process that gives the vegan cheese the sought-after qualities of dairy.
(emphasis mine)
This part is one of the things that makes me look on this kind of thing with a certain amount of cynicism. I'm all for making actually fermented vegan cheese more widely available, but I think it's important to get away from the 'corporate savior' mentality that aticles like this push. Corporations are not our friends, and we need to view their greater control over our food supply as a problem, not as a solution. None of us needs another proprietary method for making food, and I'll reiterate that there are already freely available methods for making fermented vegan cheese!
Making palatable vegan cheese more widely available is good; believing corporations ever have our best interests in mind is not.
I might give the new Daiya products a try to see if I like them any better than the formulation they've been using (which I am not a fan of). I don't believe in boycotting every terrible company because I'd have to boycott too many to be able to buy much of anything. That doesn't mean I'm going to venerate them for 'innovating' something that was already possible.