Violife® Teams with Celebrated Chefs

 

Promoting the Accessibility of Plant-Based and Dairy-Free Options

Upfield leading dairy-free cheese brand Violife® has teamed with James Beard Foundation Award-Winning Chef, Michael Solomonov, celebrated chef, James Beard Foundation Award Winner and best-selling author, Gregory Gourdet,  Jon Gabel, Pizza Restaurateur, and co-owner of the New York and Miami pizzeria, Zazzy’s, and Chef, and author of, Mission Vegan: Wildly Delicious Food for Everyone, Danny Bowien, to help propel plant-based eating by spreading the word about Violife’s line of plant-based, dairy-free products and its use in signature recipes.   

Violife® has teamed with James Beard Foundation Award-Winning Chef, Michael Solomonov.

“As a leader in plant-based and dairy-free cheese, with an impressive roster of pizza-focused cheeses, as well as a growing stable of other cheeses and products such as dairy-free spreads and cream, it’s our mission to continue raising awareness for plant-based eating within the foodservice and retail sectors, providing chefs and consumers with more options when dining out or in,” said Rachel Waynberg, Sr. Marketing Manager, Foodservice, Violife. “We created this brand ambassador opportunity with that goal in mind and we’re very excited to team with these accomplished chefs to continue to elevate Violife products and bring this mission to life.”

The chef participants chosen from key culinary markets within the U.S., offer a diverse range of cuisines and are committed to providing non-dairy options on their menus. Established to foster multiple-year relationships with these chefs, they will act as paid brand ambassadors for Violife lending their culinary expertise and influence to the products. “We look forward to working with these celebrated culinary talents benefitting from their expertise, participation in a variety of culinary events, and the creation of unique plant-based recipes and other content to promote plant-based eating,” said Paul Pendergast, Vice President, Product Development.

Violife® has teamed with James Beard Foundation Award-Winning Chef, Michael Solomonov.

To learn more about Violife Foodservice opportunities and our chef partners, visit https://violifefoods.com/us/food-service/

About Violife
At Violife, we want everyone to live life to the fullest. Originating from ”Vios”, the Greek word for life, Violife means “life squared.” We bring people together by making food that everyone can enjoy. Based in Thessaloniki, Greece, Violife has been dedicated to making great-tasting, 100% vegan, non-dairy, and non-GMO foods since the 1990s. Violife products were created by three friends in Greece who wanted to eat cheese throughout the 100 days of fasting observed under the Greek Orthodox calendar, which prohibits eating dairy products.

To learn more about Violife, please visit the Violife YouTube channel to view our EPIC Movie or visit www.violifefoods.com/recipes and check out @ViolifeUS on Instagram for recipe inspiration – from dairy-free dinners to delicious vegan desserts.

About Upfield
At Upfield, our mission is to make people healthier and happier with great-tasting, plant-based nutrition products that are better for the planet. Upfield is the leading producer of plant-based spreads and creams in the U.S., with iconic brands such as Country Crock®, Country Crock® Plant, I Can’t Believe It’s Not Butter!® and Imperial®; and since 2020, Violife® following Upfield’s acquisition of Arivia. The company is leading in delivering better-for-you products that are great tasting and have superior quality helping it to create a “Better Plant-based Future.” For more information, visit www.Upfield.com.

 

SOURCE: Violife




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Betty Tűndik
Betty Tűndikhttps://vegnew.world
Hi everyone! Nice to e-meet you! Here are a few things you should know about me. I am a conscientious, open-minded, adaptable to new experiences, and ambitious Business Development Manager with a Bachelor's Degree in Economics - Banking, Finance, and Accountancy. Through my studies, I've also obtained many naturopathic and nutrition degrees as well. Part-time jobs have added marketing, network marketing, event management, and store management skills to my experience throughout my career. Throughout my career, I have also been a Hotel Manager and owned a Bar/Restaurant & Internet Cafe. My online marketing and social media interactivity experience was gained when I and my husband started a business with an online/organic webshop & healthy lifestyle consultancy. I've improved my English at Cambridge Academy of English - 2003, in Cambridge. I live a conscious lifestyle, and try to protect the ecosystem. Animal lover and capable of helping others without judgment or negative reactions, this is thanked my knowledge in holistic therapies and the naturopathy courses I've followed. I cannot leave for my spiritual growth and the continuous development in alternative and holistic therapies, so I'm learning at Kyron School of New Consciousness, receiving a Bio Energo-therapist diploma. Thanks to all my experiences I've decided to venture into publishing and writing, while also continuing to learn many new things daily. I hope you enjoy reading my hand-picked news and check back for my weekly articles.