Dr Marc Stierand, (Director of the Institute of Business Creativity and Associate Professor at EHL), together with his team, met the representative of New Roots for a tasting and brainstorming session to find innovative ways to use and promote this new, up-and-coming trend: plant-based cashew cheese.
When I was introduced to New Roots by my colleague, I was quite skeptical at first. “Cheese made out of cashews?” I asked, thinking that companies might be going one step too far in creating innovative products and trying to stand out from the rest of their competition. My opinion has dramatically changed after the first spoon of the creamy and soft texture, delicious flavor and unmistakable consistency of a high-quality cheese spread. This type of innovation is what we need in today’s business world. Bold solutions that are new and useful, not for the sake of innovation, but for setting the foundation for a more sustainable, cruelty-free and delicious gastronomic future.
The New Roots story
New Roots is a Swiss company based in Oberdiessbach (Bern), founded by two vegan foodies, Freddy and Alice. Neither of them had thought about ever being in the cheese business. Alice studied Social Anthropology in Paris and Freddy used to do downhill bike races around the globe, but when they first met in the South of France and started hearing from new vegans how much they miss cheese in their new diet, it gave them some ideas and that’s how New Roots was born.
The founders are extremely passionate about their novel products, which is testament to the long hours and countless trials and tastings of the new recipes. Freddy started out by doing some magic in his kitchen, trying to figure out the perfect consistency and flavor for each of their products.
The New Roots product line
New Roots products are mostly made using cashew nuts. Cashews are known to be low in sugar and rich in fiber, they also contain healthy fats and a sufficient amount of plant protein. Cashews are considered a good source of nutrients such as copper and magnesium that are important for energy production, brain health and immunity.
New Roots offer a vast selection of yogurts made out of cashews with a delicious range of flavors from natural and vanilla to more exotic profiles, such as strawberry or mango. They have an extensive line of spreads that taste as good, if not better, than their dairy counterparts, such as Philadelphia cheese. Flavors include tomato & basil (our personal favorite), garlic & herbs, and horseradish for the lovers of a strong punch.
Similar to their spreads, New Roots offer a product called 'Fresh', a plant-based alternative to fresh cheese with flavors such as Greek style, herbes de Provence and pepper – all gently sprinkled on top of the cheese, that give it a delicate yet powerful taste.
Another exciting product that is famous for its bold name, Free the Goat, a vegan alternative to goats cheese, either plain or with olive oil, thyme and lavender – a heavenly flavor profile.
The latest addition to the product line – Fondue cheese! For true lovers of traditional Swiss fondue, this new product promises to deliver the creamy and satisfying consistency without compromising on taste or the experience, such as dipping pieces of bread whilst enjoying a good glass of local Fendant. We have one package in our fridge and cannot wait to taste it!
How to use New Roots
The products are extremely versatile and can be enjoyed as standalone products, such as spreads and yoghurts, or they can be used in various recipes to replace dairy ingredients. Here is our favorite recipe:
Vegan Tiramisu
Image Credits: New Roots
Ingredients
| Biscuit
|
Espresso
Cream
|
Preparation
Biscuit
- Preheat the oven to 180 degrees.
- Mix the flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and stir until smooth.
- Place in a greased -or lined with baking paper- dish (about 20x30 cm) and bake for 20 minutes.
Espresso
- Prepare 400-500 ml of espresso.
- Add sugar and orange liqueur and let cool.
Cream
- Mix the ricotta with the powdered sugar, orange juice, orange zest and vanilla in a bowl until creamy.
- Beat the cream until stiff and stir gently with the ricotta.
- Cut the cooled biscuit in the middle, put one half in a dish (about 20x30 cm). Soak with half of the espresso. Then spread half of the cream on top.
- Repeat with the second biscuit, finish with the cream and sprinkle the tiramisu with cocoa powder.
- Leave in the fridge for about 4-6 hours.
- Sprinkle with cocoa powder again before serving.
Enjoy!
Visit the New Roots website for more inspiration and recipes here.
An example of business creativity
New Roots products are a perfect example of the business creativity mindset: ideas that are new and useful, appropriate or valuable. They took an existing product that has been around for decades and turned it into a new trend that speaks to the modern consumer, is sustainable and absolutely delicious – this is what I call business creativity!
At the IBC, we argue that all businesses must engage in creativity. Unfortunately, there is no existing method that makes people more creative - however, the Institute of Business Creativity can certainly bring a bit of Hogwarts' magic to companies. We can help create an environment and management culture that encourages employees, managers and directors to step out from the accepted frames of thinking, believing and feeling that hinders them from being imaginative.
Dr Marc Stierand is Director of the Institute of Business Creativity (IBC) and Associate Professor at EHL; he is also a former haute cuisine chef and one of the country’s leading business creativity researchers. Dr Stierand founded the IBC, EHL’s longest-serving institute which prides itself on thinking outside the box. The IBC is a transdisciplinary hub that aims to provide research and knowledge relevant to practice. The first-class research it offers is informed by many years of industry experience, creative attitudes to outcomes and a more lateral and inventive approach to finding solutions.
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