|Industry||Retail, food service, ingredient supply|
|Headquarters||Vancouver, British Columbia|
|Key people||Andre Kroecher (co-founder, VP Innovation, Director)
Greg Blake (co-founder, CEO, Director), Paul Wong (VP R&D), Dave Beryar (VP Finance), Michael Lynch (VP Marketing), Mike Cooke (VP Sales), Rich Simons (Chairman), Eric Patel (Director), Terry Tierney (Director), Hans Knapp (Advisor)
Daiya Foods Inc. is a Canada-based dairy alternative food company located in Vancouver, British Columbia. The company was established in 2008 by Andre Kroecher and Greg Blake. Daiya is made from cassava and arrowroot and is known for its cheese-like consistency and melting properties. It contains no animal products or soy, casein, lactose, whey, wheat, barley, gluten or nuts.
Daiya is sold in natural and conventional food stores within Canada and the United States, and is featured on restaurant menus and in packaged food products made by Amy's Kitchen and Turtle Island Foods. Daiya has won many awards for its products, including the 2009 Veggie Award for Product of the Year. In 2011, BC Business magazine named Daiya one of the 20 most innovative companies in British Columbia.
Daiya contains the following ingredients:
Filtered water, tapioca and /or arrowroot flours, non-GMO expeller pressed canola and /or non-GMO expeller pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors, vegetable glycerin, xanthan gum, citric acid (for flavor), annatto, titanium dioxide (a naturally occurring mineral).
- Daiya Cheddar Style Shreds
- Daiya Mozzarella Style Shreds
- Daiya Pepperjack Style Shreds
- Daiya Chive and Onion Cream Cheese Style Spread
- Daiya Plain Cream Cheese Style Spread
- Daiya Strawberry Cream Cheese Style Spread
- Daiya Cheddar Style Slices
- Daiya Provolone Style Slices
- Daiya Swiss Style Slices
- Daiya Cheddar Style Wedge
- Daiya Jack Style Wedge
- Daiya Jalapeño Garlic Havarti Style Wedge
- Daiya Cheeze Lover’s Pizza
- Daiya Fire-Roasted Vegetable Pizza
- Daiya Margherita Pizza
- Daiya Mushroom & Roasted Garlic Pizza
Daiya also partners with other companies that make products with Daiya:
- Amy's Dairy Free Rice Macaroni & Cheeze
- NuLife Grilled "Cheese" Sandwich
- NuLife Round Ultimate "Cheese" Pizza
- Gardein meatless products
- The Higher Taste Vegan Supreme Buzzito
- Tofurky Pizza
Daiya can be used as an alternative to cheese in various vegan dishes.
Andre Kroecher first began developing Daiya in 2005. Greg Blake partnered with Kroecher in 2007 and the two spent a year developing the Mozzarella and Cheddar Style Shreds now in stores based on Kroecher's early innovations. Food scientist Paul Wong was brought on in early 2008 to help with scaleup and refining the formulations. Daiya Foods Inc's alternatives were first introduced at the Natural Products West Expo in Anaheim, California in 2009. In late 2009, Daiya Foods moved to a dedicated facility to ensure the highest level of food safety (Daiya Foods Inc. is an SQF certified facility)
- Natural Health Magazine's 2013 3rd Annual Good Food Award: Daiya Jalapeño Garlic Havarti Style Wedge
- April 2013 issue of VegWorld Magazine Hot Pick: Daiya Cream Cheese Style Spreads
- VegNews Magazine's 2013 Best in Show - Best New Vegan Product Award: Daiya Chive & Onion Cream Cheese Style Spread
- CEO of the Year, Canadian Institute of Food Science and Technology: Daiya CEO & Co-founder, Greg Blake
- PETA 2012 Best Dairy Alternative Libby Award - Best Dairy Alternative: Daiya Cheddar Style Wedge
- VegNews Magazine's 2011 Veggie Awards - Gold Winner: Favorite Vegan Cheese
- Ernst & Young Entrepreneur of the Year Award, Emerging Category: Daiya Founders Andre Kroecher and Greg Blake
- WholeFoods Magazine's 2012 Vegan Natural Choice Award: Daiya Shred Style Products
- BC Food Processors Association's 2012 Product of the Year Award
- CIFST Gordon Royal Maybee Award Winner
- VegNews Magazine's 2012 Best of Show Awards: Daiya Jalapeño Garlic Havarti Style Wedge
- VegNews Magazine's 2011 Veggie Awards: Favorite Vegan Cheese
- PETA Company of the Year Proggy Award
- VegNewsMagazine's 2010 Veggie Awards: Daiya Mozzarella & Cheddar Style Shreds won Best Vegan Cheese
- VegNew's Magazine's 2009 Veggie Awards: Product of the Year
- PETA Best Vegan Cheese Libby Award
- VegNews Magazine's 2009 Best of Show Awards at Expo West: Best New Vegetarian Product - Daiya Shreds
- BC Innovation Council (BCIC) 2009 Commercialization of Agricultural Technology Competition - 1st place.
- Rosolen, D. (2011, May). Company Profiles: Daiya Foods Inc. Food in Canada. 71 (4), 38-42. ISSN 1188-9187
- Clyne, C. (2009, November 7). SV Interview: The Dudes of Daiya - Andre Kroecher and Greg Blake. SuperVegan.
- The Veggie Awards 2009. VegNews. (70).
- The 20 Most Innovative Companies in B.C. 2011. Guide to Innovation in B.C. BCBusiness.
- Harradine, G. (2010, October). 2010 Foodie Awards. Vegetarian Times. (380), 54-59. ISSN 0164-8497
- Veggie Bits. (2010). Vegetarian Journal. 29 (4), 26. ISSN 0885-7636 See also: Tofurky Pizza (official site).
- About us. Daiya Foods Inc. 2010.
- Moore, H. (2010, December 20). Vegan Cheese Maker is Company of the Year. The PETA Files.
- Morgan, T. (2011, August 10–16).Find: Daiya Vegan Cheese. Boise Weekly, 20 (7), 17. ISSN 1944-6314
- Phan, I. (2010, January 11). $600,000 Awarded to the Recipients of the 2009 Commercialization of Agricultural Technology Competition. BCIC Press Release. Canada Newswire.
- Cohen, A. (2011, January 3). Smile and Say "Daiya". All Animals. The Humane Society of the United States. 36.
- Deloitte & Touche LLP. (2011). Back to basics: How successful B.C. food & beverage companies are creating shareholder value. Second Annual B.C. Food & Beverage CEO Survey.
- Dowling, C. (2011, January 5). At last: a vegan cheese that's good. North Shore News.
- Fullbrook, S. (2011, April 4). Daiya Foods Inc. BC Business. 29 (4), 78-79. ISSN 0829-481X
- Mickey Z. (2010, August 4). Talking Delicious and Melt-able Vegan "Cheese" With Daiya Foods' Kristen Bourke (Interview). Planet Green.
- McKinnell, J. (2010, May 25). For these vegans, it's the Holy Grail. Maclean's. 123 (20), 60. ISSN 0024-9262