Daiya “Cheese” Ingredient Changes

A few months ago I did a blog post about Daiya removing Pea Protein and Carrageenan from their sliced”cheeses”.  I knew that was most likely what happened as soon as I saw the new design on the packaging because that is when they usually make ingredient changes! So, that has been great.  We were waiting for our bulk shredded “cheeses” to be changed over to the new recipe. The big news is that we started receiving the new  Mozarella “Cheese” Shreds this week!

So, how does this affect you when dining with us? What are the new ingredients?

Here is my review: It melts better, has a creamier texture, tastes better and does not have the after taste! I am so thrilled with the new shreds and the slices. I am finally enjoying eating “cheeses”.

In the Blue Kitchen, (no dairy):

  • all Daiya sandwich “cheeses” are free of pea protein and carrageenan
  • all Daiya pizza “cheese” is free of pea protein and carrageenan
  • the Daiya “cream cheese” still has pea protein in the bakery for carrot cupcakes
  • the Earth Balance Mayo and Vegan Butter still contain pea protein

** This also means we have to completely re-do our labeling for our blue line pizzas and macaroni and cheese. Please understand that we may not have some of your favorite frozen items in stock until we can re-do all of our labels!

Here are the new ingredients in the Mozzarella Shreds:

Daiya Mozzarella Shreds: Filtered Water, Tapioca Starch, Coconut Oil, Non-GMO Expeller Pressed: Canola and/or Safflower Oil, Potato Protein Isolate, Vegan Natural Flavors, Sea Salt, Tricalcium Phosphate, Lactic Acid (Vegan), Whole Algal Flour, Konjac Gum, Xanthan Gum, Yeast Extract.

A few months ago I did a blog post on the changes in the slices and went into detail about some of the new ingredients.   You can scroll back to that blog to see what I had to say.

Please See Daiya Website to see ingredients in all their “Cheeses”:

Click Here for Daiya Website

 

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