The new path of vegan cheeses: identity, taste, and innovation

For a long time, vegan cheeses were seen merely as alternatives. They were considered “stopgap” solutions for those who could not or chose not to consume dairy, often judged solely on their ability to replicate the original product in terms of flavor, texture, and meltability. Today, this approach is evolving, thanks to a more receptive market and innovation that focuses not only on replication but also on creating entirely new taste experiences.

Market Insights: a clear signal

One of the strongest driving forces behind this shift in paradigm comes from the market itself: in recent years, the growth of vegan cheese has exploded, fueled by increasing consumer interest and the fact that retail chains (GDO) have embraced the trend by adding more products to their shelves. Currently, the Italian retail market for plant-based cheeses is valued at €23 million, showing a nearly 30% growth in volume (source: Nielsen, AT October 2025).

This is no longer a trend confined to a vegan or lactose-intolerant audience: an increasing number of curious, flexible consumers who are mindful of environmental impact are turning to these products, not to “make a compromise,” but to discover something new.

At the same time, consumer perceptions are shifting. According to a study published by Mark Up in 2024, 75% of Italians regularly consume vegan products, drawn to reasons such as health benefits, sustainability, and curiosity about new flavors.

Precision fermentation: technology and taste

Driving this evolution is technological innovation. In particular, precision fermentation stands out as one of the most promising frontiers: by using microorganisms programmed to produce milk proteins such as casein, it’s possible to create vegan cheeses that authentically replicate both texture and taste — without involving animals. This is the path being followed by various companies working to develop 100% plant-based fermented cheeses. This innovation allows plant-based products to satisfy even the most discerning palates, offering a concrete and sustainable alternative without sacrificing the pleasure of cheese.

Vegamo Plant-Based cheeses: a comprehensive offering

Over the past year, Atlante has decided to enter this new segment of the plant-based market to tap into its potential.

We have worked to make our assortment of cheese alternatives as comprehensive as possible in order to meet a wide range of consumption needs.

The range includes four options, all palm oil-free. Three of these are inspired by classic cheese formats, namely vegan sandwich slices, spreadable cream cheese, and grated cheese — perfect for enhancing savory dishes in the kitchen. Given our strong focus on Greek specialties, we couldn’t exclude an alternative to the Mediterranean cheese most loved worldwide: our Greek Style block is perfect for salads and fresh dishes.

Our offering reflects a shift in the plant-based market: technological innovation is no longer just about imitation, but about creating new culinary experiences for an increasingly diverse and conscious consumer.