USA: Melty, Gooey, and the Cleanest Ingredients - Meet UmYum’s Vegan Cheese

From vegnews.com 

This award-winning cheese brand is redefining dairy-free with its luxurious plant-based Camembert and butters—crafted the old-fashioned way: simply, slowly, and packed with bold, complex flavour. Now, UmYum is finally bringing its next-level creations to the US

Baz Corden grew up in South Africa, where animal products are deeply woven into the culture. Dairy and eggs are dietary staples, and the national dish, braai, centres around barbecued meat. As a result, living without animal products wasn’t really part of the conversation when Corden was growing up. “There wasn’t really an idea about how many choices you had to eat things,” he tells VegNews.

But everything changed when he met his future wife, Katherine, who also grew up in South Africa, but was raised a vegetarian. “When Katherine and I got married, she used to make two different meals, and hers always looked better,” says Baz. Naturally, he made the switch to vegetarianism, too. But even then, cheese was everything.  “I love cheese,” says Katherine. “I was dairy all the way.”

Fast forward to today, the couple is better known as the founders of UmYum. The plant-based brand based in Canada, where the Cordens now live, is known in the Pacific Northwest for its creative, high-end, revolutionary artisanal dairy-free cheeses and butters (and winner of a VegNews Best of Show Award at Expo West in 2024). Monroe, for example, is a camembert-style cheese described as “charming, subtle, earthy, sweet, and creamy.”

Soon, UmYum will hit shelves in California—its first US market. So, how did two cheese-lovers become dairy-free entrepreneurs? It all started with their daughter.

The journey to dairy-free cheese

When Katherine was nursing the couple’s young daughter, the new mom quickly discovered that eating dairy wasn’t an option. “[My daughter] would react really badly,” she recalls. “And I would react badly.” Katherine began trying dairy-free cheese, but at the time, all she could find were plant-based cream cheese spreads. These were fine, but they weren’t cutting it—literally.

“I wanted my knife to feel tension,” she says. “I wanted to cut into a piece of cheese and cut a slice. Not a spread. That’s what started this whole thing.”

That “whole thing” became UmYum. The company specializes in artisanal, dairy-free cheeses and is perhaps best known for its adventurous flavor combinations. The Coffee & Pepper cheese, for example, was inspired by Katherine’s fond memories of eating cheese and black pepper on toast with instant coffee. Mango Chutney & Saffron is a nod to the fragrant ingredients of Indian and Persian cuisines. UmYum also makes four varieties of artisanal butter in flavours like herb, slow-roasted garlic, and truffle. 

UmYum has more products in the pipeline, too. Baz hints they might even be in a different category altogether. “We don’t have to stay in our lane,” he says. 

UmYum’s products appeal to everyone, from vegans to meat lovers. | VegNews

A creative pivot from pandemic disruption

Now synonymous with high-quality, minimally processed plant-based products, UmYum has come a long way. But the journey wasn’t easy.

The Cordens lost their full-time jobs during the COVID-19 pandemic and were forced to pivot. At the time, they had been experimenting with a food dehydrator to fulfil Katherine’s postnatal cheese cravings. After a few “horrendous” attempts, they eventually created something truly delicious. 

“We were just like, well, if we like it, other people might,” says Katherine.

Turns out, they were right. While the brand has certainly found love among vegans, its biggest fan base isn’t necessarily plant-based—it’s people who’ve gone dairy-free for reasons like allergies or intolerances.

“My brother-in-law is the biggest meat-and-potatoes eater ever,” Katherine says. “And one of his favourite things to do is take out our butter and put it on a steak on the barbecue.”

Redefining dairy and reconnecting people

UmYum is about to start distributing its popular cheeses to 16 stores in Southern California, including Bristol Farms, Besties, Follow Your Heart, and Organic Roots. It’s a milestone that is testament to just how good these products really are, and the significance is not lost on the Cordens. 

“As South Africans who are immigrants to Canada, starting a company and shipping products to the US, it’s like dream stuff, right?” says Katherine. “We’ve created something from a kitchen in a country we weren’t born in, now exporting to one of the biggest markets in the world.”

UmYum’s popular creamy butter is made with cashews. | VegNews

And the secret to their success? It’s keeping things as simple as possible. “We have not reinvented the wheel here,” says Katherine. Baz adds: “We take the highest calibre ingredients and combine them in the simplest way possible with minimal interruption. And it just so happens that we make delicious products that happen to be plant-based.” 

Some of the ingredients in their cheeses include organic cashew nuts, organic coconut oil, and lactic acid. UmYum’s cheeses are a world away from many of the ultra-processed dairy-free cheeses that currently line grocery store shelves.

“Baz always says that when people try to solve a problem, they keep adding and adding and adding,” explains Katherine. “But sometimes, it’s about removing. Whenever we’re creating something, we try and remove as much as possible to get it into a simpler state. I think having that approach means we’re removing the complexity, and it’s just coming out in the flavour.”

Staying focused on their mission also drives the Cordens forward; it’s not just about making delicious products, but making delicious products that bring people together over a great experience. In a time of division, especially in the food and wellness worlds where many have polarizing views, the Cordens believe this is more necessary than ever before. 

“We really do believe that food has the power to change the world,” says Baz. “It really does. It’s a significant part of people’s lives. It isn’t just about introducing a product. It really is about creating experiences for people.” Katherine agrees. “There’s something about getting back to the roots of enjoying food together,” she says. “Trying to bridge the gap between the ‘them and us’ mentality a little bit.”

Soon, they’re bringing that attitude to California, where the Cordens have no doubt their products will seamlessly fit into the lifestyle. “California is great,” says Baz. “Sunshine outside, a glass of wine with friends, and a cheeseboard.” If that sounds like your dream afternoon, keep an eye out for UmYum hitting Southern California shelves. 

Soon, the brand, which is already available in stores across Canada’s Pacific Northwest region, will expand to Northern California, too. And then to the rest of the US, of course. Keep up to date with UmYum’s journey here.

Thank you to UmYum for partnering with VegNews on this story. 

https://vegnews.com/melty-gooey-and-the-cleanest-ingredients-meet-umyums-vegan-cheese

Catching Up with Mena Massoud, Host of the Peacock Travel Series ‘Evolving Vegan’

From forksoverknives.com

Jet-setting vegan foodies, take note: Evolving Vegan, the food and travel series hosted by Mena Massoud, is now streaming on Peacock. The series follows the Aladdin star as he eats his way through North America and beyond, digging into cheesesteaks in Philadelphia, rolling sushi with a master chef in Tokyo, and revisiting favourites in his hometown of Toronto. Along the way, he interviews chefs for their perspectives on the evolution of plant-based cuisine.

Massoud’s own path to veganism started almost a decade ago, when he and two friends began gradually eliminating animal products because of environmental concerns. “We approached it very slowly,” he recalls. “The more we did, the more we felt better. I personally started seeing a difference in my workout regimen and my body that I had never seen before.”

What began as a choice for the planet soon grew into a commitment to his own well-being. That personal evolution inspired the title of his show and still shapes the way he approaches veganism today. “Everybody’s journey is different… I encourage people to be non-judgmental and try to be more empathetic,” Massoud says.

Read on for more from our recent conversation with Massoud, where we discuss how his perspective on veganism has evolved since launching his show, what makes a city a standout as a plant-based destination, his top tips for finding great vegan food while traveling, and more.

How has your perspective on plant-based food evolved since you first started working on the show?

Mena Massoud: When vegan [food] had a boom in the markets back in 2019 … what became really popular was the mock meats. Now I think we're seeing people prioritize health and whole foods over vegan [highly processed foods]. … My view has also changed since I started the show and since I went vegan back in 2015, to focusing on healthy alternatives.

You can have a mock meat burger once a week and probably be fine, but if you're having ultra-processed food like that every day, it's likely not good for you. So that's kind of how my view has changed. I’ve gravitated more toward whole foods and healthy plant-based foods instead of just imitations.

Have you seen that shift reflected in the restaurants you’ve visited for the show?

Massoud: There’s a mix of everything, and everybody has their own style and agenda. Some chefs just want to get people into vegan eating, and the easiest way to do that is to make something that tastes really good and reminds them of meat; often that is processed. In places like Vancouver, where they have a plethora of fresh produce, I didn’t see a lot of processed meals. They really relied on whole foods that they got from the local environment. You see that in LA, as well, because there’s so much fresh produce. So, it depends on the city, the chef, and a lot of things, but I think there’s a good mix out there.

What makes a city stand out as a plant-based destination?

Massoud: One thing is whether it surprises you versus your expectations. For example, Philadelphia shocked me. The restaurant Pietramala is one of the best vegan restaurants in the world that I’ve ever tried. That chef really has a unique point of view—everything he makes is from the vision of fermentation and fire—and that makes for some incredible food.

Another [factor] is the availability of fresh produce and unique vegetables and fruits. In Miami, I tried fruit I’d never seen before. And Vancouver and California, like I was saying, have a plethora of fresh produce, which makes for an incredible plant-based city as well. … Portland is another standout. The chefs there are kind of avant-garde. They're not afraid to experiment.

You’ve filmed in many cities. Any favorite moments from the Los Angeles shoot?

Massoud: LA is special because I lived there for five years and had personal relationships with some of the restaurants we visited, like H.O.P.E. Vegan. One of my best friends, [celebrity trainer] Kollins Ezekh, introduced me to the chef-owner, Maud. So for the show, we did this cool segment where all three of us went boxing [at Ezekh’s gym] and then went to Maud’s restaurant. We got to hang out basically all day.

Also, my film crew was all from Toronto, and getting to take them to some of my favourite spots in LA was really nice. I took them hiking in Runyon Canyon.

What’s your top advice for traveling as a vegan?

Massoud: Do your research beforehand. And hit up the locals. All you need is one or two good vegan spots before you arrive, and then ask people there where they go. You’ll find some hidden gems that way. When we went to Osaka (not for the show), we found a tiny vegan spot with six seats, asked everyone there where else they liked to eat, and ended up with incredible recommendations.

What do you hope people take away from Evolving Vegan?

Massoud: There hasn’t been a show like this before. It’s hard to convince a network to do a vegan show. People still think vegan is niche, but more people than ever are [incorporating plant-based meals] into their diets. The more people that do that, the bigger impact we can make.

Also, I’ve always been a foodie, even before going plant-based, and I wanted to make a show that foodies could enjoy. I think we’ve done that. It’s a show that everybody can enjoy, not just vegans.

https://www.forksoverknives.com/people/mena-massoud-on-peacock-tv-evolving-vegan-and-his-plant-based-journey/ 

This Start-up Is Making Vegan Butter Out of Thin Air—Literally

From vegnews.com 

A revolutionary new process is turning carbon dioxide into the fats we use every day—without the need for animals or traditional agriculture

We all know that excessive carbon dioxide isn’t good for the planet. In fact, it’s one of the biggest drivers of climate change. As a greenhouse gas, carbon dioxide traps heat in the Earth’s atmosphere. In small amounts, that’s normal—even necessary. But today, there’s far too much of it, and that excess is heating the planet at an unsustainable rate. The result? More extreme weather events, including storms, droughts, and wildfires—threatening both wildlife and human life.

From emissions to innovation

So, how do we keep carbon dioxide from reaching the atmosphere in the first place? The obvious solution is to cut emissions. But another exciting option? Recycling carbon into something new. Right now, a handful of pioneering companies are doing just that. 

In 2021, for example, New York-based Air Company launched a vodka made with carbon dioxide. Yes, you read that right. The brand uses captured carbon—sourced from the air or industrial sites—along with hydrogen created via electrolysis to produce ethanol. Combine that with water, and you get vodka.

It’s not alone. Finnish start-up Solar Foods captures carbon dioxide and combines it with hydrogen—generated using renewable energy like solar power—to produce a novel protein called Solein. This nutrient-dense powder can be used in everything from meat alternatives to egg-free foods.

And then there’s Savor, a California-based company transforming captured carbon into versatile, sustainable fats. Most recently, it unveiled its first-ever butter made using this technology. Already, Michelin-starred chefs are taking notice, and you may soon see it on menus at acclaimed restaurants like SingleThread and One65. Beyond butter, Savor’s carbon-based fats could one day replace animal fats, palm oil, and more.

But how does this science actually work? What does carbon-based butter taste like? And does it function like traditional fats in our bodies? We sat down with Savor CEO Kathleen Alexander to find out.

Turning carbon into butter with Savor CEO Kathleen Alexander

VegNews: Let’s start with the basics—how exactly do you turn carbon into butter?

Kathleen Alexander: Savor has developed a pioneering process that creates real fats without relying on traditional animal or plant agriculture. Our technology begins with the most fundamental building blocks of life—carbon gases like carbon dioxide and methane.

VN: And what do you do with those gases?

KA: Through a carefully controlled process involving heat and pressure, we transform these simple carbon gases directly into carbon chains. These chains are then converted into fatty acids—the essential building blocks of fats and oils—and ultimately into complete fat molecules.

VN: That skips a lot of the usual steps in how we get fat today, right?

KA: Exactly. This direct approach bypasses the lengthy traditional agricultural cycle where plants capture carbon, animals consume those plants, and humans then harvest, process, and refine those resources into usable fats. By eliminating this conventional pathway, our process dramatically reduces land use, water consumption, and greenhouse gas emissions.

Savor

VN: And the final product—does it work the same way in our bodies?

KA: The fats we produce are chemically identical to those you consume daily, meaning they provide the same nutritional fuel for your body.

VN: Are there any nutritional advantages?

KA: What makes our fats distinctive is their composition—we produce higher concentrations of both medium-chain and odd-chain fatty acids compared to most agricultural fats. These particular fatty acid profiles have been associated with positive health outcomes, and we are currently conducting nutritional studies to better understand their potential benefits.

VN: That sounds incredibly versatile. Can you adjust the fat depending on what it’s needed for?

KA: Our technological platform offers unparalleled versatility. We can match the performance characteristics of virtually any type of fat—from animal fats and dairy fats to vegetable oils, tropical fats, and even specialty oils used in cosmetics—all using the same core technology. This flexibility, combined with our position in the broader energy ecosystem and our adaptability regarding feedstock, makes Savor uniquely positioned to meet diverse industry needs with sustainable fat solutions.

VN: Let’s talk about scale. A lot of alternative fat producers struggle to expand—how does Savor plan to grow sustainably?

KA: A peer-reviewed study published in Nature Sustainability—authored by myself, my co-founder Ian McKay, and others before we established the company—describes how we can achieve emissions intensities that are dramatically lower than traditional agriculture—much lower than 0.8 gCO2e/kcal at commercial scale.

VN: Are you verifying that independently?

KA: We are currently working with a third party to complete a lifecycle assessment (LCA) for our first commercial facility, which is in the design phase. As we continue to scale production capacity at our pilot plant, we may perform a formal LCA there as well, but our current efforts are focused on lifecycle assessment for commercial production.

VN: Beyond sustainability, what else sets Savor apart in terms of industry potential?

KA: Scalability and flexibility make Savor’s fat solutions uniquely positioned to meet industry needs. Our ability to match the performance of animal fats, dairy fats, vegetable oils, tropical fats, as well as specialty oils used in the cosmetics industry—all with the same technological platform—sets us apart.

VN: Are food companies already taking an interest?

KA: Our proprietary technology has already attracted multinational consumer packaged goods companies, whose R&D teams are working on ingredient innovation projects that can leverage Savor’s unique ability to create customizable fats and oils. The company is actively negotiating joint development agreements with some of these partners, who have been particularly impressed by the versatility and tunability of fatty acid profiles that Savor’s platform can produce—capabilities that extend well beyond the company’s initial dairy-fat mimicking formulation.

Savor

VN: All that science is impressive—but let’s get to the real test: taste. How does your butter compare?

KA: Our products are made to be direct substitutes in some of the most common applications and recipes. This is true whether our products replace existing fats, or are customized to meet a specific purpose, or if they are integrated into more complex products like butter.

VN: So can it pass the croissant test?

KA: Our initial butter formulation has properties that are amazingly close to dairy butter. Impressively, it can “croissant” and can be a 1:1 replacement in most baking applications, plus many other popular culinary uses for butter.

VN: And finally, what’s the feedback been like?

KA: Even the most discerning guests at our launch dinners couldn’t tell the difference between our butter and conventional butter.

https://vegnews.com/carbon-dioxide-butter-savor

Vegan Brand Launches Plant-Based Protein Shakes For Kids

From plantbasednews.org

Ripple Foods just launched “Shake Ups,” a new range of plant-based protein shakes for children and young people.

The California-based vegan dairy company described its product as the “first and only” kids’ protein shake designed to tackle hunger with 13g of pea protein and 3g of fibre per 12 oz carton. They are currently available in either “Chocolotta” or “Viva Vanilla” flavours.

“We understand the challenges parents face with hangry kids, and Ripple Shake Ups are here to provide a tasty, nutritious solution,” said Laura Flanagan, CEO of Ripple Foods, in a statement. “Our mission is to create products that offer both great taste and superior nutrition, and Shake Ups are the perfect example of this commitment. We’re excited to help parents keep their kids satisfied and happy with a protein shake they can feel good about.”

Ripple Foods                                                                 The new protein shakes are available to buy now

Ripple Foods says its Shake Ups also contain 13 “essential” nutrients for growth and development while eschewing the top nine most common allergens.

However, the milkshakes notably contain 9g of sugar, which is nearly 40 percent of the NHS’s RDA for children aged 7-10 and 30 percent of the RDA for 11 and over.

Plant-based milk for kids

An SEC filing from November 2023 shows that Ripple Foods raised an additional USD $49 million in its most recent funding round, making its overall total more than $274 million.

Shake Ups products join the Ripple Kids line, recently expanded to include shelf-stable singles and 32oz sizes in Original and Unsweetened. The Ripple Kids range is all fortified with protein and various nutrients, including omega 3, choline, and prebiotics.

In general, the children’s plant-based market has seen a rapid influx of new products in recent months. At the start of July, Califia Farms launched its new “Kids Complete” milk, also fortified with protein, omega-3, prebiotics, and choline. Just a few days earlier, Oatly and Little Spoon released two limited-edition “overnight oat” smoothies.

Last year, Koko rebranded its kids’ milk alternative as a low-sugar, allergen-free source of protein, vitamins, and minerals, while Nestlé-owned SMA Nutrition has been selling its Little Steps “Plantygrow” Growing Up Drink in the UK since 2022.

Customers can purchase Ripple’s new Shake Ups via Amazon and online through the official Ripple Foods website.

https://plantbasednews.org/lifestyle/food/ripple-plant-based-protein-shakes-for-kids/