Popular vegan cheese brand, Daiya, is expanding to a larger HQ and production facility east of Vancouver in Burnaby. Daiya’s 400,000 square foot new home will provide the company with more space for their offices and with larger warehouses, putting the brand on track to generate $1 billion in revenue.

Daiya state the move is a necessary progression in response to the ever-growing global demand for plant-based foods. The dairy-free company aims to complete the move by 2020, with all employees in place in Burnaby.

“Today’s consumers are now embracing plant-based foods as a great-tasting option that promotes a healthier lifestyle,” CEO Terry Tierney, explained in a statement. “We are expanding to enable our teams to continue to do the work that will further surprise and delight consumers around the world and accommodate our aggressive hiring growth plans over the next 2-5 years.”

“Our new headquarters represents a long-term investment in the future – not only for the Daiya brand but also for plant-based foods overall. Most importantly, it enables us to continue pioneering our delicious plant-based products for every part of the day and bringing the incredible benefits of a plant-forward lifestyle to more people around the globe.”

Daiya had its humble beginnings back in 2009, debuting their plant-based cheeses, Daiya Cheddar Style and Mozzarella Style Shreds, at Natural Products Expo West. Since then, the brand, led by founders Andre and Greg, has flourished. From pizza to Greek yoghurt to cheesecake, Daiya now offers over 30 healthy, vegan certified, products to their customers.

Additionally, Daiya is a founding member of the Plant-Based Foods Association (PBFA). The association aims to change the perception of the plant-based industry for the better, through effective PR, education and media outreach. It also aims to alter public dietary guidelines, bringing the plant-based diet to the forefront. CEO’s of Miyoko’s Kitchen, Follow Your Heart, the Tofurky Company and Good Karma Foods are just some of the PBFA’s current serving board members.


Image Credit: Daiya