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YANGYOO has applied for two patents as the first 'plant-based cheese manufacturing technology' in Korea
Feb.24.2022
- Patent applications for "Method for making vegetable cheese using almonds" and "Method for Manufacturing Vegetable Lactic Acid Nacteria Fermented Almond Milk"
- Korea's first plant-based cheese manufacturing technology has become the new talk in the industry... Attending a series of global fairs draws business attention
Photo> YANGYOO's 'ARMORED FRESH Plant-based Cheese' (from the left to slice cheese and cube cheese products)
- Korea's first plant-based cheese manufacturing technology has become the new talk in the industry... Attending a series of global fairs draws business attention
Food tech company YANGYOO has completed a patent application for the core manufacturing technology of "ARMORED FRESH Plant-based Cheese," which was introduced at global fairs such as ‘CES 2022’ and ‘2022 Winter Fancy Food Show.’
Photo> YANGYOO's 'ARMORED FRESH Plant-based Cheese' (from the left to slice cheese and cube cheese products)
There are two patents acquired by YANGYOO: " Method for making vegetable cheese using almonds " and " Method for Manufacturing Vegetable Lactic Acid Nacteria Fermented Almond Milk." This is the first time in Korea that the manufacturing technology of vegan cheese made with almond milk has been officially recognized. As a result, YANGYOO has the only independent manufacturing technology patent in Korea after entering the vegan market about a year and a half ago
Unlike conventional vegan cheese that uses coconut oil as its main ingredient, YANGYOO's "ARMORED FRESH Plant-based Cheese" produces vegan cheese through almond milk Keymix (mixed raw material). In addition, it boasts a taste and texture that is very similar to general (animal) cheese through a core manufacturing technology that combines and ferments four plant lactic acid bacteria.
YANGYOO has already participated in two large-scale world fairs this year alone in recognition of its product competitiveness and innovative technology of its own "ARMORED FRESH Plant-based Cheese." In addition to receiving much attention and favorable reviews in the field, the company is considering developing collaborative products with leading companies.
Along with additional patents related to vegan cheese and food, YANGYOO is also preparing to launch new products under the brand's vegan line, such as YOUNG MAN DDUK's vegan rice cake and SPACEMAN PIZZA's vegan cheese pizza. In addition, the company is focusing on developing its technology further in order to introduce higher quality plant-based cheese.
"It is very meaningful to apply for two patents on vegan cheese manufacturing technology after continuous research and development in line with the recent health and environmental value consumption trend," said YANGYOO, director of Vegan Cheese Research Institute.
Unlike conventional vegan cheese that uses coconut oil as its main ingredient, YANGYOO's "ARMORED FRESH Plant-based Cheese" produces vegan cheese through almond milk Keymix (mixed raw material). In addition, it boasts a taste and texture that is very similar to general (animal) cheese through a core manufacturing technology that combines and ferments four plant lactic acid bacteria.
YANGYOO has already participated in two large-scale world fairs this year alone in recognition of its product competitiveness and innovative technology of its own "ARMORED FRESH Plant-based Cheese." In addition to receiving much attention and favorable reviews in the field, the company is considering developing collaborative products with leading companies.
Along with additional patents related to vegan cheese and food, YANGYOO is also preparing to launch new products under the brand's vegan line, such as YOUNG MAN DDUK's vegan rice cake and SPACEMAN PIZZA's vegan cheese pizza. In addition, the company is focusing on developing its technology further in order to introduce higher quality plant-based cheese.
"It is very meaningful to apply for two patents on vegan cheese manufacturing technology after continuous research and development in line with the recent health and environmental value consumption trend," said YANGYOO, director of Vegan Cheese Research Institute.