HerbYvore Launches Singapore’s First Locally Produced Vegan Cheese to Support Food Security Initiative

Joining other food businesses in contributing to Singapore’s 30 by 30 food security initiative, Agrocorp International’s HerbYvore brand has launched the country’s first locally produced vegan cheese range. The HerbY-Cheese products are nut- and soy-free, with pea protein making the plant-based cheese more allergen-friendly.

Agrocorp received support from the Singapore Institute of Technology (SIT) and Enterprise Singapore to develop vegan alternatives to mozzarella, Cheddar and parmesan, which are said to grate and melt like their conventional counterparts. HerbYvore launched in 2021 with its Plant Protein Block – a pea-based paneer alternative that has evolved into more versatile applications – which was also developed in collaboration with SIT.

Local vegan cheese production

Each of HerbYvore’s new cheeses clock in between 5-7g of protein per 100g, and is priced at S$9.50 (including GST). The blocks are positioned as clean-label, minimally processed vegan cheeses. They contain a maximum of 10 ingredients, including water, coconut oil, starches, pea protein, natural flavourings and colours, and vegan cultures.

They were produced at SIT subsidiary FoodPlant – jointly established with Enterprise Singapore and JTC Corporation – to carry out small-batch production for pilot testing in local markets, before scaling up its manufacturing. The plant-based cheeses are available at HerbYvore’s website, Green Butchery, The Green Collective SG, and Everyday Vegan Grocer.

The launch puts HerbYvore’s products into a rapidly growing market. The 2022 State of the Industry Report by industry think tank the Good Food Institute reported a 43% year-on-year increase in sales of plant-based cheese in Asia-Pacific.

Supporting Singapore’s 30 by 30 food security initiative

“Alternative proteins today are more affordable, tastier, healthier, and also a more sustainable food source,” Alvin Tan, Singapore’s minister of state for culture, community and youth, and trade and industry, said on the release day. “The green economy is brimming with opportunity and potential,” he added, calling it a key aspect to meet the country’s 30 by 30 goal in a “fast, sustainable manner”.

HerbYvore’s cheese is among a growing number of products that hope to contribute to the country’s food security project. Part of its Green Plan 2030, the 30 by 30 campaign aims to reduce Singapore’s reliance on imports and locally produce 30% of all food consumed by the end of the decade.

More recent launches, like Dynamic Foodco’s Dynameat brand and TiNDLE’s new vegan chicken pieces, support this initiative. By offering alternatives to climate-harming animal products – a vegan diet can cut emissions by 75% compared to a meat-rich one – these companies are helping build a food system that’s sustainable in more ways than one: both in terms of the environment and food security.