Whitehall Specialties expands into plant-based space with NewFields Cheese

11 Nov 2019 --- US-based cheese manufacturer and supplier Whitehall Specialties says that its new division, NewFields Cheese, is the “next member of the plant-based food chain.” The company highlights that dairy-free cheeses have higher protein than typical plant-based cheeses and are produced in a setting with hygienic zoning programs. NewFields has been operational since mid-2019, but the company notes greater than expected customer interest has contributed to rapid growth. With four US plants already under its belt, the company is poised for additional expansion.

“Consumers are looking for more plant-based options across their diet in general. With the advent of new innovations in the meat segment like Impossible and Beyond, there is a growing desire for good tasting, healthy, non-dairy cheese alternatives. Drivers of this trend arise out of a broader, longer-term movement for consumers to take more responsibility for their health and diet. Everything from rising healthcare costs to breakthrough DNA-based personalized diet and health testing methods are spurring on this flight to healthy diets and lifestyle,” Steve Snyder, President and CEO at Whitehall Specialties, tells NutritionInsight.

Notably, the company is targeting flexitarians, although Snyder does note that the vegan and lactose-intolerant populations are also becoming more vocal about seeking alternatives, which also presents an opportunity for NewFields. He adds that there are also strong international sales opportunities around the globe. “We will expand as needed to meet or exceed demand as our customer partners continue to work with us.”

Whitehall Specialties currently makes hundreds of millions of pounds of processed cheese products annually. It provides for small and large brands alike with the capacity to grow. It also has capacities to develop formulas for healthy, vegan, lactose-free, sustainable and planet-conscious products. “We’re committed to helping non-dairy cheesemakers and foodservice distributors offer the best-tasting products to their consumers,” says Snyder. 

Whitehall Specialties supplies all styles of processed cheese products, including cheddar, gouda, mozzarella and parmesan, in all configurations from blocks and loaves to dried, shredded, sliced, diced and grated. Its R&D lab and test kitchen and large-scale manufacturing capabilities ensure consistent performance and high-value products, the company says.

Click to EnlargeAs consumers increasingly turn away from animal-derived foods, industry is responding with new technology to keep up.Challenges in the plant-based space
As consumers increasingly turn away from animal-derived foods, industry is responding with new technology to keep up. However, the dairy segment has generally struggled to keep pace with the meat space. Snyder notes that making an alternative that tastes and physically behaves like natural cheese is the central challenge. 

“However, this can be addressed with ongoing technology and formulation advances. We have been able to address some but not all of the challenges we see in this space. We believe that our products will continue to evolve and improve over time,” he adds. 

He theorizes that plant-based is a natural evolution of the cheese market. “It is just an alternative to provide consumers with more choices to align with their varied lifestyles. Our dairy sector and imitation cheese sector remain healthy, but not without challenges of increased raw material costs and other increasing cost pressures.”

Additionally, protein is another hurdle. While most dairy cheeses have 22-24 percent protein, the majority of plant-based cheeses are mostly starch and oil with little protein. NewFields uses many sources of protein, with Snyder explaining that it is the most difficult macro ingredient to formulate. 

“Yet, it represents one of the best ways to increase the beneficial nutritional content of our products. People are looking for ways to take more calories in the form of protein as compared to carbohydrates and oils.”

Other businesses are also exploring the plant-based cheese space. New Culture, a US start-up specializing in dairy-free cheese, recently announced the closing of US$3.5 million in seed round funding. Founded late last year, the company uses fermentation instead of animal by-products in its technique. 

Earlier this year, Parmela Creamery, specializing in cultured plant-based cheeses, raised over US$1 million in a Series Seed financing round, led by investors 25Madison, Gather Ventures and Luke Abbott.

By Katherine Durrell

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