Vegan Cheese Disqualified at Good Food Dairy Awards

In a notable twist within the artisanal cheese world, a plant-based cheese from Climax Foods, based in Berkeley, California, was initially named a finalist in the prestigious Good Food Awards. This competition evaluates not only the quality of products but also the environmental and social ethos of the companies behind them. The vegan Climax Blue cheese, featured in establishments like the Michelin-starred Eleven Madison Park, is crafted from an innovative mix of pumpkin seeds, lima beans, hemp seeds, coconut fat, and cocoa butter.

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The inclusion of vegan cheese among traditional dairy products sparked considerable debate. As news spread, primarily through food writer Janet Fletcher’s newsletter, the Good Foods Foundation, which oversees the awards, proposed naming a co-winner should Climax Blue clinch the title. This was a measure meant to quell the brewing discontent among traditional cheesemakers.

However, complications arose behind the scenes. The foundation later quietly removed Climax Blue from the list of finalists, without publicly disclosing the reasons. It was later revealed that Climax Blue was not only a finalist but was initially set to win, a detail typically kept confidential until the award ceremony.

The exclusion of Climax Blue reportedly stemmed from an undisclosed complaint regarding non-compliance with competition requirements, which Climax CEO Oliver Zahn suspects was instigated by traditional dairy interests. The controversy was fueled by a dispute over ingredients, specifically the use of kokum butter in earlier recipes, which lacked FDA GRAS (generally regarded as safe) certification—a criterion that was only explicitly added to the competition rules after the finalists were announced.

This incident highlights a broader tension in the food industry as plant-based products continue to rise in popularity and challenge traditional definitions. The Good Food Awards, while aiming to promote innovation and sustainability, found themselves at the center of a debate over what constitutes “cheese” and the evolving standards in the food industry. This situation echoes past disputes in the dairy sector over the labeling of plant-based products as milk, illustrating ongoing challenges as consumer preferences shift towards more sustainable options.

Related Content:

• Bel Group and Climax Foods Team Up for Next-Gen Plant-Based Cheese
• Climax Foods Launches Artisanal Plant-Based Cheeses Including Blue, Brie, Feta, and Chèvre
• Company Makes History With AI-Powered Plant-Based Casein Replacement
• Oatly Unveils New Plant-Based Cream Cheese in the U.S.
• Say Cheese! Babybel Introduces Plant-Based White Cheddar to its Dairy-Free Portfolio

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