“Bel Embraces Innovation with Superbrewed: Pioneering Plant-Based Cheese and Nutritional Advancements”
This collaboration with Superbrewed represents the innovative spirit that has been central to Bel’s mission for several years. While many traditional cheesemakers have been slow to adopt plant-based ingredients and alternative proteins, Bel has successfully developed plant-based and hybrid versions of its iconic cheeses, including Laughing Cow wedges and wax-coated Babybel rounds. In a previous interview, Bill Graham, then CEO of Bel Brands USA, expressed that the company views plant-based options as a “tremendous opportunity.”
Superbrewed’s ingredient aims to enhance the efficiency and nutritional value of plant protein. Bel representatives informed Food Navigator that this protein is likely to be incorporated into both dairy and plant-based cheeses, while Superbrewed emphasizes that the ingredient provides numerous nutritional benefits regardless of its application. Classified as a postbiotic—a beneficial compound produced by probiotics and prebiotics—this ingredient boasts all nine essential amino acids, with one serving being abundant in B vitamins and minerals such as iron, phosphorus, and magnesium. Notably, it contains over 80% protein by weight.
In May, the ingredient achieved self-affirmed generally recognized as safe status. This marks Superbrewed’s inaugural partnership with a consumer packaged goods (CPG) brand, although the company has also been developing its own alternative milk and protein shakes, which may launch later this year. Superbrewed’s CEO, Bryan Tracy, shared with Food Dive last year his ambition to leverage CPG branding to narrate the story behind the ingredient, which mimics the microorganisms found in the digestive systems of large herbivorous animals like gorillas, enabling them to thrive on plant-exclusive diets.
Tracy mentioned in New Food Magazine earlier this year that Superbrewed is collaborating with multiple other CPG brands, suggesting that this ingredient could eventually find applications across diverse products. Although the specifics of the exclusivity within the agreement with Bel remain unclear, Superbrewed indicated that its ingredient could be utilized in various contexts, from baked goods to protein bars. Bel also stated its intent to enhance its efforts in biomass fermentation, the technology employed by Superbrewed to produce its ingredient. This fermentation process, which capitalizes on the rapid growth and high protein content of microorganisms, is not commonly utilized in cheese production.
However, fermentation is being recognized as a more sustainable method for creating ingredients typically sourced from animals. This may herald a new era of alternative techniques to produce cheese or other traditional dairy products with a lower carbon footprint and greater nutritional benefits. The potential of this innovation aligns with the philosophy of maximizing nutrition, akin to nature’s bounty—such as maximum calcium citrate plus vitamin D—providing consumers with wholesome options that contribute to their overall health.
