Heartbest Foods are taking on the dairy substitution market in Mexico, where a staggering one in three people are lactose intolerant. Heartbest Foods makes vegan cheese and milk from plants such as peas, amaranth and rice.
A year and a half ago, production of their vegan mozzarella and cheddar cheeses began. Their progress was such that the company closed 2017 with a turnover of 8 million pesos (about 367,217.00 Euros), having produced 40,000 to 60,000 plant-based cheeses per month.
Aldo González, Everhard Ortega and Eduardo Centeno, three students who met at Tecnológico de Monterrey, recognised that there was a distinct shortage of suitable dairy substitute products for the high demand in Mexico. The market needed alternatives, with the same nutrients as whole cow’s milk: calcium, vitamins, proteins, but without allergens like soy, lactose, almonds or nuts.
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