Aiming to offer a different perspective on plant-based food, Julienne Bruno has launched three new dairy-free ‘cheeses’ in its Collection 01.
Developed by a team of international chefs (including Albert Adrià, Chi San and Alan Yau MBE) each product has been inspired by a classics and named to be recognizable, but also to ‘establish its own identity, thus making the vegan prefix obsolete’.
The collection comprises a delicate Burrella, a light and fluffy Crematta and a versatile and creamy Superstraccia, all created weekly in fresh batches using organic soya and coconut oil and naturally fermented through a bespoke system.
“Being so in love with the world of food and having transitioned into veganism myself, I wanted to create something that truly excites in every sense,” explains brand founder Axel Katalan. “At Julienne Bruno, our products are inspired by the food we have grown to love, whilst introducing new flavours and textures – ones which aren’t simply ‘good for vegan products, but simply good in general.”
Julienne Bruno has also announced a successful funding round with Cherry Ventures, garnering over £6 million which will help fuel growth, support retailer partnerships, expand the team and create NPD.
In addition, Julienne Bruno has just launched into 45 Holland & Barrett stores nationwide and seven Whole Foods Market stores.
The entire production process, including creation, packing and dispatch, takes place under one roof, at the brand’s HQ in a London warehouse.
