VANCOUVER, BC. — Daiya Foods, a subsidiary of Otsuka Pharmaceutical, is debuting a deluge of new plant-based products “with a goal of delighting both people and the planet, especially during these unprecedented times,” the company said. All Daiya’s products are free from dairy, gluten and soy.
Daiya has revamped the recipe for its Cutting Board Cheeze Shreds to include chickpea protein. Featuring a similar melt and stretch of dairy cheese, the new shreds come in Cheddar Style, Mozzarella Style, Pepperjack Style and a new Cheddar Mozzarella blend.
The company also has reformulated its gluten-free thin crust pizzas. The new offerings feature a crispier crust, an herb-forward tomato basil sauce and the new Cutting Board Cheeze Shreds. Varieties include Meatless Pepperoni, Supreme, Meatless Meat Lover’s, Cheeze Lover’s, Margherita, Fire-Roasted Vegetable, and Mushroom & Roasted Garlic.
Daiya’s new Veggie Crust Pizzas feature a vegetable-blend crust made with cauliflower, sweet potato and spinach. The pizzas are topped with feta-style and Parmesan-style cheese alternatives along with the new Cutting Board Cheeze Shreds. The pies come in three varieties: Italian Herbs & Cheeze Style, Meatless Pepperoni Style with Jalapeño, and Mediterranean.
Available in both breakfast and dinner varieties, newly renovated Daiya Burritos are made with a new tortilla for better texture, Daiya said. The breakfast burritos come in Homestyle and Fiesta varieties, while the dinner burritos are available in Santa Fe, Santiago, Tex Mex and Tuscan varieties. Each burrito provides 7 to 14 grams of protein per serving.
“During these uncertain times our customers — and their dietary needs — remain top of mind, and we’re committed to continuing to provide them with the exceptional plant-based products that they have come to expect from Daiya,” said Michael Watt, chief executive officer of Daiya Foods. “I hope that our new offerings bring a smile to their faces and exceed their taste expectations.”